Sous Chef Belly Brands Hospitality Group Fayetteville, NY Job Details Full-time $62,000 - $75,000 a year 1 hour ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Flexible schedule Food provided Qualifications Food quality maintenance Kitchen health and safety standards Fabrication Teamwork Microsoft Excel Food service workstation cleanliness Meat portioning Team development Kitchen cost control Attention to detail Production management Operational excellence initiatives Productivity software Meat product production Restaurant cost management Kitchen equipment maintenance Food preparation equipment operation Full Job Description Position Summary Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout the facility. The Sous Chef will report to the Executive Chef. About Dear Dad Dear Dad is a steakhouse built on the belief that the best meals are shared. Around a table. Across generations. With good stories, exceptional food, and a glass worth lingering over. Featuring premium steaks, fresh seafood, handcrafted pasta, and an elevated beverage program, we create memorable dining experiences through genuine hospitality, thoughtful service, and an unwavering commitment to quality. As the newest restaurant concept from Belly Brands Hospitality Group , Dear Dad represents the next chapter in our commitment to exceptional hospitality. Hospitality Standards Every member of the Dear Dad's team is responsible for creating memorable dining experiences through genuine hospitality, professionalism, and attention to detail. Regardless of position, every team member is expected to: Professionalism Maintain a polished appearance that reflects Dear Dad's standards. Demonstrate integrity, accountability, and professionalism in every interaction. Arrive prepared, on time, and ready to contribute each shift. Maintain composure and a positive attitude in a fast-paced environment. Protect the reputation of Dear Dad's through professional conduct both inside and outside the restaurant. Teamwork Support fellow team members with urgency and a willingness to help. Communicate respectfully, clearly, and professionally. Contribute to a positive, collaborative workplace culture. Be adaptable and assist wherever needed to ensure exceptional service. Excellence Demonstrate thorough knowledge of menu items, beverages, and service standards appropriate to your role. Maintain a clean, organized, and safe work environment. Take pride in every detail, understanding that small touches create exceptional experiences. Pursue continuous learning and strive for personal and professional growth. Our Commitment At Dear Dad's, hospitality is more than service—it is the genuine care we show every guest, every teammate, and every experience. We believe excellence is achieved through consistency, professionalism, and the pursuit of continuous improvement. Essential Functions People and product focused hands-on management of day-to-day operations of the kitchen. Enforces company policies, culinary standards, and health department regulations while ensuring team compliance. Managing associates utilizing Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling processes, training and development, appraisals, payroll accountability. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Maintains high food quality standards while optimizing labor, resources, and kitchen productivity. 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. At least two (2) years of experience as a sous chef in a high-volume food industry. Must have hands-on meat cutting and fabrication experience, including portioning, trimming, and yield management. Proven track record in improving kitchen efficiencies, quality, and relative costs. 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 be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Physical Requirements Ability to stand and walk for extended periods. Frequently lift and carry trays weighing up to 40 pounds. Bend, reach, and move throughout the restaurant efficiently. Work effectively in a fast-paced environment. About Belly Brands Hospitality Group 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'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.

Pay:

$62,000.00 - $75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance

Experience:

Culinary:

2 years (Required) Ability to

Commute:

Fayetteville, NY 13066 (Required)

Work Location:

In person