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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
competitive compensation
Stable staffing with two strong sous chefs
Operational support from dedicated ownership
Sustainable scheduling
Opportunity for career growth
collaborative work environment
healthy work-life balance
Job Description
The Library Restaurant is one of New England's most iconic dining establishments, known for its exceptional culinary offerings and outstanding guest experience. This distinguished steakhouse has experienced a significant period of growth, positioning itself as a premier destination for diners seeking high-quality classic American cuisine in a sophisticated environment. The restaurant prides itself on its strong brand, loyal customer base, and ongoing trajectory toward becoming the top steakhouse in the region. With a commitment to excellence in every aspect of the dining experience, The Library Restaurant combines a well-supported kitchen team, sustainable operational practices, and a collaborative leadership approach to... Show More
Job Requirements
- Formal culinary education
- Demonstrated experience as an Executive Chef or high-level Sous Chef in a steakhouse or similar high-volume, high-end restaurant
- Ability to lead and inspire a culinary team
- Strong understanding of kitchen operations including food safety and sanitation
- Experience managing food and labor costs
- Proficiency with scheduling and payroll systems
- Excellent organizational and multitasking skills
- Professional presence and leadership ability
Job Qualifications
- Formal culinary education
- Proven experience as an Executive Chef or senior Sous Chef in a steakhouse or comparable high-volume, high-end dining environment
- Strong leadership and team-building skills
- Hands-on chef experience with a focus on culinary excellence
- Excellent operational discipline including costing, ordering, scheduling, and inventory management
- Ability to maintain a calm and professional demeanor under pressure
- Strong communication and collaboration skills
Job Duties
- Lead and manage all kitchen operations including menu execution and staff supervision
- Hire, train, and mentor sous chefs, cooks, and dishwashers
- Build and maintain a high-performance kitchen culture focused on respect, consistency, and excellence
- Lead by example as a working chef on the line ensuring precision and discipline
- Collaborate with sous chefs, front of house and bar leadership, and ownership to evolve the menu and enhance the steakhouse program
- Ensure every menu item is executed to the highest standard during every service
- Maintain food safety, sanitation, and health standards throughout the kitchen
- Manage food costs, labor costs, and menu pricing strategically
- Oversee food procurement, supplier relations, and inventory management
- Use scheduling and payroll tools to maintain optimal staffing levels
- Monitor kitchen equipment quality and coordinate repairs and replacements with ownership
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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