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ChefReyna Hospitality • New York, NY, US
Chef

Chef

Reyna Hospitality • New York, NY, US
[job_card.30_days_ago]
[job_preview.job_type]
  • [job_card.full_time]
[job_card.job_description]

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
  • Recipes & 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
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