Description

We are hiring a Head Chef for Maxime’s!

Maxime’s is NYC’s newest private member’s club from entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Opening in early 2025, Maxime’s mission is to provide exceptional and discreet service for our members through unparalleled hospitality. Our members will feel as though they are in a private home, enjoying outstanding food and wine surrounded by stunning decor.

We are looking for a talented and passionate Head Chef to work directly with our Executive Chef on our  leading the culinary team and delivering daily, the highest quality food and professionalism while ensuring the kitchen is of the highest standards for cleanliness. The role will include managing and developing all members of the culinary team holding them accountable to the highest standards while ensuring training is given to ensure they progress with us. The bar offering will include an oyster bar serving a variety of seafood, a small pizza selection and an elevated New American style bar menu where we invite the candidate to create the highest quality classics and new hyper seasonal dishes.

ESSENTIAL DUTIES & RESPONSIBILITIES

• You will be responsible for the daily planning, organizing, and leading in the kitchen.
• A clear understanding of both the restaurant’s culinary and financial goals.
• Menu Development, Training development.
• Responsible for preparing and maintaining the kitchen budget.
• Maintaining highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
• Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and oversee Back of House team including but not limited to recruitment, on-boarding, training, payroll, and disciplinary procedures.
• Performance reviews, appraisals, leadership meetings.
• Maintain the company’s high hospitality standards.
• Responsible for educating and training staff on safe work habits and proper standards of practice.
• Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety.
• Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum of 5+ years’ experience working in fine dining leading pastry teams.
• An in depth understanding of baking and pastry techniques, production.
• A professional and polished approach to leadership in a busy atmosphere
• NYC Food Protection Certificate
• Strong work ethic and customer-focused approach
• Previous management experience required
• Culinary trained and professional who is passionate and curious to develop and grow as a chef
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Candidates can expect:

• Professional work collaboration with experts in the food and hospitality field
• Opportunity to work with a exceptional products and in unique environments
• To be part of a growing team and regularly engage together in cross- company dialogue and exchange

COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• & more!

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. 

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.