Sous Chef

SOUS CHEF — LEADERSHIP ROLE IN A HIGH VOLUME HIGH-END KITCHEN ON THE RISE

The Library Restaurant, one of New Hampshire’s most historic and comfortably sophisticated steakhouses, is expanding its culinary leadership team. We are adding a Sous Chef to strengthen structure, elevate consistency, and support a kitchen that is actively improving under an Executive Chef with experience from Abe & Louie’s, Smith & Wollensky, Morton’s, and Capital Grille. This role is for a professional who understands that great kitchens are built through discipline, standards, and steady leadership — not by accident.

Why You’ll Love This Role

• Join a high‑quality, well‑organized, historic restaurant serving guests since 1887
• Work in vibrant downtown Portsmouth on the Seacoast
• Be part of a strong team with real opportunities for growth and training under the best
• Thrive in a kitchen culture that values professionalism and continuous improvement

What This Role Is About

• Creating consistency across all stations
• Supporting and developing line cooks into a unified, high‑performance team
• Upholding standards with clarity, fairness, and discipline
• Being a reliable, steady presence on the line and during service
• Helping drive us toward top‑steakhouse status through execution and innovation

KEY RESPONSIBILITIES

Leadership & Team Development

• Support the Executive Chef and Senior Sous in leading and mentoring the team
• Set the tone through disciplined, hands‑on leadership
• Hold team members accountable while maintaining a respectful culture
• Assist with training, on boarding, and reinforcing kitchen procedures

Culinary Execution

• Execute all menu items with precision, consistency, and speed
• Confidently run grill, sauté, and other stations during high‑volume service
• Assist in developing new menu items and enhancements
• Ensure every plate meets standards for quality, flavor, and presentation

Operational Excellence

• Maintain structure and consistency in daily kitchen operations
• Ensure timely execution of prep, service, and station organization
• Monitor inventory, maintain accurate records, and manage ordering
• Uphold the highest sanitation and safety standards
• Support profitability through waste control and portion accuracy

Guest Experience & Problem Solving

• Contribute to a superior guest experience through smooth service flow
• Resolve guest concerns professionally when needed
• Coordinate food orders to ensure timely, accurate delivery

REQUIREMENTS

• Experienced Sous Chef OR strong cook ready to step up
• Minimum 4+ years of professional cooking experience; high volume, high end preferred
• Culinary school or related certification preferred
• Strong command of cooking methods, ingredients, and equipment
• Proven kitchen and staff management skills
• Calm, accurate, solutions‑oriented under pressure
• Familiar with industry best practices and sanitation standards
• Grill expertise is a strong advantage

COMPENSATION & BENEFITS

• $69,000 salary
• 50‑hour work week
• 2 weeks paid vacation
• 2 weeks paid sick leave

Pay: $69,000.00 per year

Benefits:

• Paid time off

Work Location: In person