Kitchen Operations Lead & Culinary Coach

Bonefish Grill; Vero Beach (FL); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Job summary

Bonefish Grill currently seeks an Assistant Culinary Manager to support back-of-house operations under limited supervision. The ideal leader will coach and guide the kitchen team to maintain high standards and consistent quality daily.

Responsibilities include opening crew setup, schedule checks, inventory control, and adherence to safety and sanitation standards. A strong focus on flavor profiles and efficient ticket flow is essential.

Qualifications

• Certified trainer in back-of-house functions.
• Passing grade in Assessment testing.
• Willing and able to work a flexible schedule.
• Legal authorization to work in the United States.
• Minimum 21 years of age.

Responsibilities

• Maintain high employment standards consistent with Bloomin' Brands policies.
• Assist in set ups for the opening crew in the kitchen.
• Check schedule for in-coming team members.
• Adhere to and coach on security procedures.
• Evaluate the close from night before.
• Review daily inventory; prepare to receive orders.
• Track shelf-life adherence and check temps on equipment.
• Learn flavor profiles and specifications of menu items.
• Follow recipe cards with no compromise.
• Review daily sanitation checklists and conduct checks.
• Conduct daily health inspections.
• Adhere to sanitation, temperature and food safety standards.
• Coordinate flow and timeliness of tickets to ensure exceptional cook times.

Skills

Leadership

Coaching

Team management

Back-of-house operations

Education

Certified trainer in back-of-house functions

Passing Assessment testing

Job description

Bonefish Grill currently seeks an Assistant Culinary Manager to support back-of-house operations under limited supervision. The ideal leader will coach and guide the kitchen team to maintain high standards and consistent quality daily.

Responsibilities include opening crew setup, schedule checks, inventory control, and adherence to safety and sanitation standards. A strong focus on flavor profiles and efficient ticket flow is essential.