Executive Chef

Pay: $75,000.00 - $95,000.00 per year

Job description:

BELLY BRANDS HOSPITALITY

Executive Chef

Belly Brands Hospitality Group began in 2002 at the original Bull & Bear Pub in downtown Syracuse. Since then, we’ve grown into a dynamic collection of restaurants and catering concepts serving Central New York with heart, hospitality, and flavor.

Today, our family includes three unique concepts — Bull & Bear Roadhouse, The Daily Diner, and Yards Grille — as well as a full service catering company. We are currently under construction in our newest concept: an upscale steak, seafood, and pasta restaurant offering a refined yet welcoming dining experience for the greater Syracuse area. We’re also proud to operate six food concepts at the Lakeview Amphitheater, feeding thousands of guests each season.

At the core of everything we do is our team. We believe every win is earned together — through shared standards, genuine hospitality, and a commitment to excellence. If you’re driven, passionate, and ready to grow, you’ll fit right in.

THE ROLE

Belly Brands is seeking an Executive Chef to manage and execute food operations at our new Steak, Seafood, and Pasta concept. The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the new restaurant. The Executive Chef will report to the ownership team.

Essential Functions

• Responsible for managing/overseeing all production, operation, and sanitation aspects of all culinary and stewarding operations throughout property.
• Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.
• Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.
• Requisitioning and purchasing. Maintains effective vendor relationships.
• Oversee all culinary employees to achieve budgetary, food quality and customer service expectations.
• Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
• Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity.
• Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas and keep equipment in proper working order.
• Maintain a consistent high level of food quality, kitchen productivity, and line of supply.
• Crosstrain those within your department while encouraging, reinforcing, and supporting your peers and team.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Direct interaction with high level clients and the ability to build relationships.

Qualifications

To succeed in this role, the candidate must be able to perform the essential duties listed above at a high level. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Minimum five (5) years of experience as an Executive Chef in a high-volume food industry
• Must have hands-on meat cutting and fabrication experience, including portioning, trimming, and yield management.
• Must be able to work in a team environment.
• Bachelor’s degree in hotel/restaurant management preferred
• Proven track record in improving kitchen efficiency, managing food quality, and labor costs.
• Must have excellent managerial, financial analysis, team building, and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient in Microsoft Word, Excel, and PowerPoint.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required.
• Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training, and any additional job specific safety training.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
• Must have the ability to lift, push, and pull approximately 25lbs.
• Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators.

Compensation

Competitive salary commensurate with experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

NOTE:

The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Relocation assistance
• Vision insurance

Experience:

• Kitchen management: 5 years (Required)

Shift availability:

• Night Shift (Required)

Work Location: In person