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 e vents, 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 a n evolving restaurant group with exciting growth on the horizons.

*Responsibilities:*

Menu Development:

* Seasonal new menu ideas

* Follow b rand direction

* Recipe & Costing

* Competitive Analysis

Food Cost & Budgeting:

* Sourcing & p urchasing 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 a pprove 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 + s tand, sit, or walk for an extended period or for an entire work shift