Culinary Manager

Description:

At Outback Steakhouse, we foster an environment where every individual feels a profound sense of pride, engagement, and genuine appreciation. As a pivotal Culinary Manager, you'll be instrumental in upholding this commitment and driving the overall success of our restaurant. Our objective is to empower your leadership to flourish, cultivate an outstanding workspace for all Outbackers (our valued team members), and consistently surpass expectations in culinary execution, team development, and upholding our serious food standards, ultimately contributing to an unparalleled dining experience for every Guest.

Qualifications

• Proven experience in a high-volume restaurant or kitchen environment, with at least 2-3 years in a supervisory or management role, preferably in culinary.
• Demonstrated ability to lead and motivate a diverse culinary team.
• Exceptional attention to detail in food preparation, presentation, and kitchen sanitation.
• Capability to handle the physical demands of the job, including standing for extended periods, lifting, and managing a fast-paced kitchen.
• Must be able and willing to work a flexible schedule, including evenings, weekends, and holidays, adapting to business needs.
• Minimum age 18 years.

Benefits

• Bloomin' Brands offers a comprehensive benefits package, including medical, dental, vision, and 401k (eligibility may vary based on employment status).
• Compensation Range: Competitive salary based on experience and qualifications, with potential for performance-based bonuses.

Responsibilities

• Oversee all culinary operations, ensuring the consistent preparation and delivery of high-quality food in accordance with Outback Steakhouse standards.
• Lead, train, and develop the kitchen team, fostering a positive and productive work environment.
• Manage inventory, ordering, and cost control for all food and kitchen supplies, minimizing waste and optimizing profitability.
• Ensure strict adherence to all operational, safety, and sanitation standards, company policies, and federal/state/local regulations, including HACCP guidelines.
• Collaborate with the General Manager to develop and implement new menu items and promotions.
• Conduct regular kitchen inspections to maintain cleanliness, organization, and equipment functionality.
• Address and resolve any guest feedback related to food quality or kitchen operations promptly and professionally.
• Maintain a proactive approach to identifying and addressing potential challenges in kitchen efficiency or team performance.
• Assist with scheduling and labor management for the culinary team to ensure optimal staffing levels.