Library Restaurant - Executive Chef

Overview

A rare opportunity to lead one of New England’s most iconic dining rooms. The Library Restaurant – Executive Chef. Portsmouth, NH. Posted on January 18, 2026. Recently named one of New England’s top steakhouses, The Library Restaurant in Portsmouth NH has been in a period of significant growth. We are seeking a mature Executive Chef with a steakhouse or high-volume high-end American dining background who can deliver perfect execution, lead a strong team, and elevate our menu to top-steakhouse status.

This is a full-time working chef role in a well-staffed, well-supported 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 high-volume high-end dining is strongly preferred. Formal culinary training is required.

• 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
• Full accountability for all kitchen operations, menu execution, and kitchen staff
• A chance to build something lasting

• Full accountability for all kitchen operations, menu execution, and kitchen staff
• Hire, train, manage, and mentor a professional team of sous chefs, cooks, H2B trainees and dishwashers
• Build a cohesive, high‑performance culture rooted in respect, consistency, and excellence
• Lead by example as the working chef on the line, setting the tone for precision and discipline

• 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

• 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

• Formal culinary education
• Strong Grill experience
• Proven experience as an Executive Chef or high‑level Sous Chef in a steakhouse or comparable high volume fine‑dining environment
• A leader who thrives in a hands‑on 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

• A stable, well‑staffed kitchen with two strong sous chefs
• A leadership team that values balance, professionalism, and long‑term 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.

Employment Type(s): Full-time

Base Pay: $90,000/year

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Contact: Adrienne

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