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
