Kitchen Operations Leader (Back-of-House)

Bonefish Grill; Vero Beach (FL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k plan

Job summary

Bloomin' Brands is seeking an Assistant Culinary Manager in Florida to support back‑of‑house team and Culinary Managers, maintaining kitchen standards and daily quality. The ideal candidate is a leader with a coaching attitude who helps run efficient back‑of‑house operations, with a flexible schedule and readiness to work with a diverse staff.

This role emphasizes strong sanitation, safety and menu knowledge while supporting timely service and ongoing team development within the restaurant.

Qualifications

• Certified trainer in any back‑of‑house functions.
• Passing grade in Assessment testing.
• Must be 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.
• Check temps on freezer, dish machine and refrigeration units before prepping.
• 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.
• Work the flow and timeliness of tickets to ensure exceptional cook times.

Skills

Leadership

Coaching

Back-of-house

Job description

Bloomin' Brands is seeking an Assistant Culinary Manager in Florida to support back‑of‑house team and Culinary Managers, maintaining kitchen standards and daily quality. The ideal candidate is a leader with a coaching attitude who helps run efficient back‑of‑house operations, with a flexible schedule and readiness to work with a diverse staff.

This role emphasizes strong sanitation, safety and menu knowledge while supporting timely service and ongoing team development within the restaurant.