Want a job with good times and great people? We’ve got you.
Our Expeditors are the bridge between the culinary and service teams, making sure dishes are executed correctly and delivered on time. They keep things moving efficiently without sacrificing the standard that only perfect plates leave our kitchen. These passionate people love a challenge and thrive in our fun, fast-paced restaurant.
YOU BRING:
- Focus, energy and the ability to adapt to a busy environment
- Strong people skills and dedication to customer service
- A team-based attitude and readiness to work closely with our Chef and Management teams
- Excellent time management, organization and multitasking skills
WE BRING:
- Employer credibility as a Platinum member of Canada’s Best Managed Companies, a Great - Place to Work Canada, and one of Canada's Most Admired Corporate Cultures
- Flexible scheduling and discounted shift meals
- Specialized training, employee empowerment and a commitment to hospitality excellence
- An unbeatable business education through development programs and mentorship to fuel your career growth
- Fun times with the best people who love what they do
Applications are accepted from all individuals. Accommodations are available on request for candidates taking part in every aspect of the selection process.
King Taps is in the heart of downtown Toronto at 100 King St. West in First Canadian Place. It features two levels, two bars, and lots of seats because we want there to be room for everyone. We’re about honest, delicious food, amazing beer, live music and all the sports.
Our menu is food chefs love to cook and eat, like burger-lover-burgers and pizza-lover-pizzas. Three-years in the making, 30 recipes later and the Ferrari of pizza ovens firing, we think we’ve created some amazing pizza, and we think you’ll agree. Plus, we want you to feel good about what you’re eating. That’s why we’ve crafted a menu with honest ingredients like antibiotics, hormone-free beef and free run chicken whenever possible, as well as bread handmade by Toronto’s Marc Thuet.
