Executive Chef

A rare opportunity to lead one of New England’s most iconic dining rooms

The Library Restaurant has experienced a period of significant growth, and we are seeking an Executive Chef who can deliver perfect execution of exceptional food, lead a strong team, and help elevate us to topsteakhouse status. This is a working chef role in a wellstaffed, wellsupported kitchen with two strong sous chefs and owners deeply committed to  operational excellence, sustainable schedules and a collaborative approach. 

A background in steakhouses, classic American cuisine, or highvolume high-end dining is strongly preferred. Formal culinary training is required.

Why This Role Is Different

• A fully staffed kitchen with stability and depth

• Ownership committed to sustainable schedules and a healthy culture

• A restaurant with a strong brand, loyal guest base, and major growth trajectory

• The autonomy and authority to shape the kitchen, the menu, and the team

• A chance to build something lasting — not just maintain the status quo

Key Responsibilities

Leadership & Team Development

• Full accountability for all kitchen operations, menu execution, and kitchen staff

• Hire, train, manage, and mentor a professional team of sous chefs, cooks, and dishwashers

• Build a cohesive, highperformance culture rooted in respect, consistency, and excellence

• Lead by example as the working chef on the line, setting the tone for precision and discipline

Culinary Excellence & Menu Execution

• Ensure every menu item is executed to the highest standard, every service, every plate

• Collaborate with sous chefs, FOH / bar leadership, and ownership to evolve the menu and elevate the steakhouse program

• Deliver exceptional meal service in partnership with the FOH Manager, maintaining correct turn times and flawless quality

• Maintain impeccable food safety, sanitation, and health standards throughout the kitchen

Operational  & Financial Management

• Manage food costs, kitchen labor costs, and menu pricing with accuracy and strategy

• Use scheduling and payroll tools to maintain appropriate staffing levels (currently intentionally overstaffed for stability)

• Oversee food procurement, supplier relationships, and order management

• Maintain accurate inventory, recipe costing, and waste control systems

• Monitor equipment quality and coordinate with ownership on repairs and new installations

What We’re Looking For

• Formal culinary education

• Proven experience as an Executive Chef or highlevel Sous Chef in a steakhouse or comparable high volume high enddining environment

• A team player

• A leader who thrives in a handson role and inspires excellence in others

• Strong operational discipline: costing, ordering, scheduling, inventory, and recipe management

• A calm, professional presence who elevates the team and the guest experience

What We Offer

• A stable, wellstaffed kitchen with two strong sous chefs

• A leadership team that values balance, professionalism, and longterm success

• Competitive compensation aligned with experience and performance

• The opportunity to shape the future of a destination restaurant with a powerful brand

If you’re a chef who wants to build, lead, and execute at the highest level — while working with owners and General Manager who genuinely support their team — we’d love to speak with you.

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