The Role Dear Dad Steak+Seafood+Bar is seeking a Kitchen Manager/Head Chef to manage and execute food operations at our new Steak, Seafood, and Pasta concept. The KM is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the new restaurant. The KM will report to the general manager and ownership team. 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 Responsibilities Responsible for managing/overseeing all production, operation, and sanitation aspects of all culinary and stewarding operations throughout property. 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. 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. 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 Kitchen Manager 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. 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:

Up to $80,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Vision insurance

Experience:

culinary: 2 years (Required) Shift availability: Night Shift (Required) Ability to

Commute:

Fayetteville, NY 13066 (Required)

Work Location:

In person