Culinary Agents is working with the team at Reyna Hospitality to connect them with talented hospitality professionals.
Reyna Hospitality - Now Hiring: Chef
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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
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