ABOUT THE COMPANY

Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London.

Opening early 2025, Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences to our members and guests.

Maxime’s mission is to deliver excellence in service standards with enlightened hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff.  

POSITION SUMMARY

Mentored by our Sous Chef and Chef de Partie, you'll have the opportunity to learn and perform tasks for creating our high-quality dishes, all while maintaining our high standards of food quality, professionalism and cleanliness. The successful candidate will be given the opportunity to grow with us in the kitchen and further their culinary goals.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Work directly with the Sous Chefs and Chef de Parties to consistently achieve the highest quality standard.
• Menu Development, Training development.
• highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
• Ability to follow recipes, pictures and specifications. As well as following signage and displays for dates, food quality, cleanliness, and food safety.
• Share the sections responsibility of proper storing procedures, food orders, equipment, sanitation, Allergy’s and hygiene to Company and local standards.
• Taste and review products daily with your Chef de Partie to ensure quality and consistency with preparation and presentation.
• Mise en Place Production: Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs.
• Keep a clear work area and positive attitude, helping out where necessary to deliver a product that will exceed our guests’ expectations.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum of 2+ years' experience working in a similar role.
• Strong background in fine dining.
• A professional and polished approach to leadership in a busy atmosphere.
• Strong work ethic and customer-focused approach.
• Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef.
• Stable work experience background.
• Food safety certificate.
• Well-versed in verbal communication skills.
• Passionate, Curious, Sincere, Entrepreneurial, Driven, Empathetic and Highly motivated.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Ability to be flexible with job demands and open-minded when being asked to complete tasks.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to operate with grace under pressure.
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to work varied hours/days as business dictates.
• Ability to stand for up to 8-10 hours a day.

BENEFITS

• Generous PTO
• Creative freedom of the menu with the ability to add seasonal/hyper seasonal specials.
• Quality of life: Consistent schedules with a great work life balance.
• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Work life and wellness benefit platform.
• Working Advantage program with Retail, Restaurants & Activities discounts platform.
• 401k retirement savings plan.
• Free meals provided whilst on duty.
• Uniform provided and laundered.

 EEO STATEMENT                                         

Maxime’s is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.