Chef at Reyna Hospitality

REYNA Hospitality is looking for a Head Chef to lead the kitchen in the Union Square location. With 2 locations in Toronto, this is the 3rd location for the team behind Reyna and also includes special events at the Le Louis lounge, located below Reyna. This is a great opportunity for anyone looking to grow in an evolving company. Our team is built around people with great attitudes and who love what they do.

Reyna is a stunning restaurant within a multi-faceted space that includes daily dinner service, weekend brunch, weekly special events, and catering; serving unique Mediterreanean fare.

We are looking for a Chef seasoned in Mediterranean cuisine, trained in classic French techniques, who has a passion for creativity, thinks outside the box, and someone who is a well-rounded leader with a business sense
and strong interpersonal and management skills. The Head Chef is responsible for menu development, employee training & schedules, food costs and budgeting, labor management, food safety & sanitation, and management of repair & maintenance within the kitchen. Our policy includes positive attitudes, and only people who possess a love for the hospitality industry.

Don't miss this opportunity to join an evolving restaurant group with exciting growth on the horizons.

Responsibilities:
Menu Development:

• Seasonal new menu ideas
• Follow brand direction
• Recipe & Costing
• Competitive Analysis

Food Cost & Budgeting:

• Sourcing & purchasing practices & strategies
• Invoice organization
• Costing
• Managing vendor relationships
• Waste management
• Inventory management
• Spending within budget constraints

Management/Leadership:

• Motivation, setting & driving team goals
• Train all back of house positions
• FOH education where needed
• Staff all Line Cooks in accordance with company recruitment procedures
• Onboarding new staff
• Monitor efficiency, productivity, and workflow
• Ensure all staff operate according to Company handbook
• Make and post all BOH schedules staffing according to seasonal trends and scaling labour to revenue
• Edit timeclocks  
• Coordinate with payroll and approve weekly payroll

Health & Safety:

• Food Safety & Sanitation standards met
• Staff Training & Education on all food safety items
• Inspection ready at all times
• Follow proper food safety practices in all BOH as well as assist FOH.

Qualifications

• 3+ years as a Sous-Chef or above position
• 5+ years’ work experience in NYC 
• Fluent in the English language: ability to read, write and comprehend instructions
• Work efficiently, multi-tasking, and prioritize tasks
• Take initiative and work independently and professionally
• Have an outgoing personality and positive/respectful attitude
  
• Handle working in a high energy and fast paced environment
• Have a true love for the business and desire to serve guests
  
• Move, lift, carry, push, pull, and place objects weighing 20 pounds without assistance + stand, sit, or walk for an extended period or for an entire work shift