Executive Chef

Syracuse, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $95,000.00

Work Schedule

Flexible

Night Shifts

Benefits

401k

401K Matching

Dental Insurance

flexible schedule

Food provided

Health Insurance

Paid Time Off

Referral program

Relocation assistance

Vision Insurance

Job Description

Belly Brands Hospitality Group is a well-established restaurant and catering company that started in 2002 with the original Bull & Bear Pub in downtown Syracuse. Over the past two decades, Belly Brands has expanded into a diverse and dynamic collection of dining experiences and catering concepts serving Central New York. Their current portfolio features three distinct restaurant concepts: Bull & Bear Roadhouse, The Daily Diner, and Yards Grille, along with a full-service catering company. Additionally, they operate six food concepts at the Lakeview Amphitheater, catering to thousands of guests every season. Currently, they are developing an exciting new upscale steak, seafood, and pasta restaurant concept designed to offer a refined yet welcoming dining experience for the greater Syracuse area. The organization is deeply rooted in the values of team collaboration, shared standards, and genuine hospitality, fostering a culture that rewards passion, dedication, and continuous growth.

The Executive Chef position at Belly Brands is pivotal to the success of their new upscale steak, seafood, and pasta restaurant concept. This role involves overseeing and managing all culinary operations, ensuring that food quality, kitchen productivity, and cost control are maintained at the highest level. Reporting directly to the ownership team, the Executive Chef will lead all aspects of food production, sanitation, menu planning, budgeting, purchasing, and staff management. The position requires a strategic thinker and hands-on leader who can develop innovative menus, analyze food costs, and manage vendor relationships effectively. The Executive Chef is responsible for hiring, training, mentoring, and if necessary, disciplining kitchen staff while promoting a cooperative and efficient work environment. Additionally, the role demands strict adherence to sanitation standards and safety protocols to maintain a clean and safe back-of-house operation.

This position offers a competitive salary range between $75,000 and $95,000 per year, commensurate with experience, along with a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid time off, and a 401k plan. Applicants can expect to work night shifts and will be required to support other facilities during business emergencies, which may involve occasional travel. This role demands significant physical activity, including standing and walking for long periods and the ability to lift, push, or pull approximately 25 pounds. Furthermore, the ideal candidate will possess strong organizational skills, extensive knowledge of kitchen operations and sanitation, and be proficient with Microsoft Office software. Being a part of Belly Brands means contributing to a team-oriented environment passionate about culinary excellence and outstanding customer service, providing an exciting opportunity for a driven Executive Chef to leave their mark on a respected hospitality group.

Job Requirements

Minimum five years experience as Executive Chef in high-volume food industry
Hands-on meat cutting and fabrication experience including portioning and yield management
Ability to work effectively in a team environment
Bachelor’s degree in hotel or restaurant management preferred
Proven ability to improve kitchen efficiency, manage food quality, and labor costs
Excellent managerial, financial analysis, team building, and communication skills
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
Detail-oriented and extremely organized
Proficient in Microsoft Word, Excel, and PowerPoint
Willingness to provide incidental or short-term support to other facilities during business emergencies
Sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling
Specific vision abilities including close vision and ability to adjust focus
Practice safe work habits and safety training
Flexible to work extended hours including nights, weekends, and holidays
Ability to lift, push, and pull approximately 25 pounds
Able to stand and/or walk up to 10 hours per shift while navigating ramps, stairs, and elevators

Job Qualifications

Minimum five years experience as Executive Chef in high-volume food industry
Hands-on meat cutting and fabrication experience including portioning and yield management
Ability to work effectively in a team environment
Bachelor’s degree in hotel or restaurant management preferred
Proven ability to improve kitchen efficiency, manage food quality and labor costs
Excellent managerial, financial analysis, team building, and communication skills
Knowledge of kitchen sanitation, operations, and equipment maintenance
Detail-oriented and highly organized
Proficient in Microsoft Word, Excel, and PowerPoint
Willingness to provide incidental or short-term support to other facilities
Ability to perform physical tasks including reaching, bending, stooping, and pushing
Practice safe work habits and follow safety policies
Flexibility to work extended hours including nights, weekends, and holidays

Job Duties

Manage and oversee all production, operation, and sanitation aspects of culinary and stewarding operations
Plan innovative menus maintaining financial responsibility
Analyze menu and food costs, prepare cost-efficient menus and specials
Prepare cost-saving annual budgets and meet fiscal responsibilities
Requisition and purchase supplies, maintain vendor relationships
Oversee and manage culinary employees to achieve budget, food quality, and customer service goals
Hire, schedule, train, mentor, and discipline employees as needed
Make effective use of resources including time, labor, and materials
Conduct regular quality assurance and control inspections
Maintain high standards of food quality, kitchen productivity, and supply
Cross-train department staff and support peers and team
Demonstrate product knowledge in storing and handling perishables
Interact with high-level clients and build relationships