Hey London!
We are building a saloon where the room is alive, the music is loud and the food is the kind of surprise people text their friends about.
We are not trying to build a traditional restaurant. We are building a great bar that happens to have an unreal little food program: deck-oven pizza, stadium dogs, queso, wings, crispy bar snacks, a few signatures and a late-night window built for speed.
Now I need the right person to run the kitchen.
The Kitchen Manager is the hands-on leader responsible for turning a clear menu direction into a fast, clean, consistent and profitable operation. You will help build the opening team, establish the systems and then lead the kitchen through everything from rooftop patio afternoons to packed late-night service.
This is not a clipboard position. You will lead from the kitchen, work alongside the team during critical periods and stay calm when the room is moving quickly.
What you will own
- Recruit, onboard, train, schedule, coach and retain a dependable kitchen team.
- Lead prep, service and closing standards while maintaining a visible, hands-on presence during peak volume.
- Implement and protect recipe, portion, plating, holding and product-quality standards developed with our chef consultant.
- Build practical prep systems, station maps, par levels, order guides and opening and closing routines.
- Manage food ordering, receiving, storage, inventory, stock rotation, waste, yields and food cost.
- Build BOH schedules that balance service readiness, team fairness and labour efficiency.
- Run both sides of the Daisy’s food program: the broader early, patio and happy-hour menu and the simplified high-speed late-night window.
- Make smart real-time decisions when volume changes, equipment fails, product runs short or service begins to bottleneck.
- Maintain excellent food-safety, sanitation, allergen-awareness and kitchen-cleanliness standards.
- Monitor kitchen equipment and communicate maintenance or repair needs before they become service problems.
- Work closely with the General Manager and Assistant General Manager on events, expected volume, patio demand, live entertainment, food orders and FOH/BOH service flow.
- Track results, communicate issues clearly and bring solutions—not just problems—to the leadership team.
What you bring
- At least two years of progressive kitchen leadership experience, or equivalent experience demonstrating that you are ready to own a high-volume kitchen.
- Experience in a busy bar, restaurant, nightlife, fast-casual, pizza, stadium or similarly fast-moving food operation.
- Demonstrated ability to manage food cost, labour, scheduling, inventory, ordering and waste.
- Strong coaching and communication skills, with the ability to set expectations and hold people accountable without creating a toxic kitchen.
- A calm, organized and practical approach when service gets busy.
- A willingness to work on the line and support the team when that is what the shift requires.
- Availability for evenings, late nights, weekends, holidays, events and other critical operating periods.
- Ontario-recognized food-handler certification, or the ability to obtain it before starting.
- Experience with deck ovens, fryers, hot holding, walk-up service or restaurant openings is an asset.
- A culinary diploma or Red Seal is welcome, but strong leadership and operational ability matter more to us than letters after your name.
What success looks like
The team is trained, supported and proud of the kitchen they work in. Food comes out hot, fast and consistent. The kitchen stays clean and organized. Food and labour costs remain controlled. Patio service does not overwhelm late-night prep, and the late-night menu does not overwhelm the kitchen.
Most importantly, guests come to Daisy’s for the party and leave talking about how unexpectedly good the food was.
What you will find at Daisy’s
- The opportunity to build a kitchen team and operating culture from day one.
- A focused menu with a clear point of view, not a 50-item identity crisis.
- Support from an experienced ownership and leadership group.
- A fun, energetic workplace where high standards and a good time are allowed to coexist.
- Meaningful growth potential as the Daisy’s brand continues to expand.
Apply
Send your resume and a brief introduction to [email protected].
Tell us about the busiest kitchen you have led, the size of the team and one thing you changed that made the operation better.
Pay: $47,000.00-$55,000.00 per year
Benefits:
- Casual dress
- Company events
- Discounted or free food
- Extended health care
- On-site parking
Work Location: In person
