Executive Kitchen Manager - Production Kitchen & Takeout Operations
About Us: Since opening our doors in 2008, Bludso’s has been proudly serving authentic Texas-style BBQ with heart, hustle, and a whole lot of smoke. Rooted in Texas and seasoned by our Los Angeles soul, everything we do honors the legacy of slow-smoked meats, legendary service, and pride in every plate. With over a century of BBQ heritage behind us, we’re not just keeping tradition alive….we’re leading the way forward! Here at Bludso’s BBQ, we believe it’s more than just a meal. It’s a craft, community, and commitment. We honor where we come from, respect those who smoke alongside us, and never stop striving for quality that keeps our guests coming back. Learn more about us here: www.bludsosbbq.com About the role: We are looking for an Executive Kitchen Manager (EKM) to lead our Production Kitchen in Van Nuys, California. This is not your traditional restaurant kitchen. Our Production Kitchen prepares food for our multiple Bludso's locations while also operating as a takeout-only restaurant location. The EKM oversees all culinary operations, driving consistency in food quality, kitchen execution, staff development, and safety standards. This role owns culinary excellence, kitchen performance, and alignment with Bludso's BBQ standards, business goals, and financial targets, and isn't afraid to step onto the line or the counter when the operation needs it. This role leads the kitchen leadership team and partners closely with the Assistant General Manager (AGM) on the business side of the operation. What you’ll do: Own daily and long-term food production planning for multiple Bludso's locations, including par levels, inventory, ordering, receiving, and distribution. Reviewing store orders, adjusting pars, managing shortages, and communicating production issues to the restaurants Overseeing distribution, loading, transfers, and delivery readiness Ensure food meets our standards for recipe accuracy, cooking, cooling, portioning, labeling, packaging, quality, and food safety across all supplied locations Manage food and labor costs, monitor yields and waste, and take ownership of the kitchen's budget and P&L performance Partner with AGM in hiring, training, coaching, and evaluation on staff. And supporting other kitchen leadership Build and maintain vendor relationships, and negotiate ordering and supply terms as needed Ensure full compliance with health and food safety regulations, and lead all facility inspections and preventative maintenance programs to keep equipment and the kitchen in excellent working condition Identify and resolve equipment, maintenance, staffing, production, and food-quality issues before they escalate In partnership with the AGM, handle employee relations and administration. Provide hands-on leadership and support wherever the operation needs it Experience You’ll Need: 7+ years of Kitchen Management leadership experience, including high-volume kitchen management and/or mass production experience Proven leadership and team development abilities Deep understanding of kitchen systems, food costing, labor control, and prep logistics Exceptional communication and interpersonal skills Strong computer literacy (POS systems, inventory, and scheduling software) Have or obtain a California Food Handler/Manager certification (i.e. ServSafe Manager) Available to work a flexible schedule, including early mornings, late evenings, weekends, and holidays Perks of Working with Us: Medical, Dental, and Vision Insurance Retirement Savings Program Paid Time Off Employee Meal Discounts Employee Discount Program Growth and Development Opportunities Performance-based bonus eligibility And More! Pay: $90,000.00 - $95,000.00 per year Benefits: Dental insurance Employee discount Health insurance Paid time off Vision insurance Application Question(s): Have you held an Executive Chef, Executive Kitchen Manager, Kitchen Director, or equivalent senior kitchen leadership position? What is the highest-volume food-production operation you have overseen? Please include the type of operation and approximate daily production volume Do you have experience creating production plans based on pars, inventory, store orders, and forecasted demand? Experience: Kitchen management: 7 years (Required) Language: Spanish (Preferred) English (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to Commute: Panorama City, CA 91402 (Required) Work Location: In person
Наблюдалась 2026-09-14, впервые 2026-08-31, найдена на 3 площадках, источник — Indeed.