The kitchen at King is inspired by the regional cooking found across Southern France and Italy. We love simple, ingredient-led cooking that finds its focus in the seasons. Our menu changes daily depending on what arrives at our kitchen door, and we love to work with people who are excited by ever-evolving produce and of course, olive oil. Our kitchen is small. And we do not have recipes. Instead, we like to cook with thought and intuition and passion. 

We have a very exciting opportunity to join our expanding management team as a Chef de Cuisine. 
This is new role for our kitchen and we are seeking a strong and passionate cook to come on board and help build, teach and nurture our team of strong line cooks, while helping to bring the culinary vision of King to life with our EC and Chef Owner.

In this role you will: 

Team, Leadership, Culture 

• Lead and develop kitchen team culture on the line and in prep and foster an environment of pro-active problem solving, continuous improvement, DOH compliance, enjoyment of cooking 
• Maintain thoughtful working relationships with kitchen and dining room leaders and team members throughout service.
• Manage Sous Chefs; teach, coach, monitor and discipline with the help of your management peers.
• Attend daily team meetings to debrief on all the day's challenges. 
• Act as an ambassador for the restaurant in all aspects of your day. 

Financial 

• Oversee and manage systems food cost management and engage in decision-making with fellow managers about vendors and pricing. 
• Take responsibility for ordering, price comparison, and stock levels to maximise cost efficiency and stock rotation.
• Support the EC with monthly inventory and costing 
• Support the EC with managing labour costs, recruitment and retention

Operational 

• Promote and practice safe work habits, identify and resolve potential safety hazards immediately, document and reports accidents. 
• Oversee sous chef duties, training, development and attendance. 
• Oversee kitchen cleanliness and develop rigorous cleaning practices and systems, ensuring all Department of Health standards at met. 
• Place daily food orders, develop relationships with suppliers and a knowledge of seasonal offerings.
• Spearhead systems; if you can think of a more efficient way to do something, we want to use your expertise and implement it. 
• Expedite and run the line during very busy lunch and dinner services with an eye towards communication, timeliness and quality. 

Benefits & Perks: Partial Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Dining Discounts