Meet Kyle Lewis: Dining & Systems Development Manager
Kyle Lewis, Kings Dining & Systems Development Manager, really wasn’t expecting his life to change so dramatically when he first interviewed in October 2017. Initially, it just felt like the logical next step for a man who, by his own admission, had fallen in love with food and all things culinary years back.
“I’d been working in a small seafood restaurant for the past five years,” Kyle says. “I started my sophomore year of college as a dishwasher before working my way to prep cook, then eventually kitchen manager.”
The self-taught culinary expert relished the creative freedom and opportunity to be playful while running his own kitchen, but something made him hungry (no pun intended) for more. So when a friend suggested he apply for the kitchen manager position at Kings, he didn’t just think of it as the change of scenery - this could be a “growth opportunity.”
‘Only One Way to Do It’
Before he even set foot in Kings’ kitchen, Kyle was impressed by the people he met in that initial interview; specifically, how they all seemed less focused on a resume and more on exchanging ideas and telling their own stories.
“That first one hour interview turned into over three hours of open, honest conversation,” Kyle says. “You could just feel it… Everyone was so aligned. Everyone’s story that I talked to was about growth.”
Kyle was convinced, and so was the team. He got to work as the Executive Kitchen Manager at Kings Lynnfield, making the kitchen his own.
Coming into Kings, Kyle was immediately taken with the company's emphasis on scratch cooking. The ability to work with fresh ingredients and an ever-changing menu was a particular treat for him.
“It says a lot about who we are that we have a scratch kitchen,” Kyle says. “If you’re going to serve food, there’s really only one way to do it.”
‘Culture First, Anything Else Can Be Taught’
Kyle quickly made an impression on his co-workers, including Kings Director of Beverage Operations, Jen Fitzgerald.
“Kyle was incredibly coachable and receptive to training,” Jen says of those early days in Kyle’s tenure. “He’s always asking questions, talking to people and looking to get a better handle on a situation. His receptivity is totally contagious!”
Kyle’s receptivity to training and coaching would soon be flipped around when, after 9 months as Executive Kitchen Manager, Kyle took on the role of Dining & Systems Development Manager. While he’d always acted as a shepherd for his culinary team, the Dining & Systems Development Manager would see Kyle transforming from student to teacher, on a scale he’d previously never taken on.
Kyle would now be working with chefs and culinary teams across all 11 Kings locations nationwide: developing menus, implementing standard operating procedures, and acting as a mentor for the young chefs under his charge.
“Mentorship is the single most important part of my job,” he says. “Fostering the development of someone else is the most beautiful thing you can do. You build your team, build longevity, build in a support system to make it all work.
For Kyle, culinary know-how is a nice perk for an aspiring chef, but ultimately secondary to passion and hard-work. Instead, he cites the lesson he learned that very first interview as the most important determinant of success, both his own and those of his team members: The willingness to learn and grow yourself.
“That’s our culture. You have to absorb everything you can,” Kyle says. “Everyone has something to teach, you can learn something from anyone if you have an open mind. So for me, it’s culture first. Everything else can be taught.”
Do you feel like you would mesh with a culture of learning and growth? Are you ready for contagious receptivity? To learn more about starting your career at Kings, apply today.