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 in 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.   

The Sous Chef in collaboration with the Head Chef is responsible for leading the culinary team delivering daily, the highest quality food and professionalism while ensuring the kitchen is of the highest standards for service and cleanliness.

Essential Duties and Responsibilities: 

Operations

• Work directly with the Head Chef to consistently achieve the highest quality standard.
• Responsible for menu development and training development.
• Maintaining highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
• Responsible for educating and training staff on safe work habits and proper standards of practice.
• Leading by example, setting goals and standards while motivating the team.
• 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.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards.
• Taste and review products daily to ensure quality and consistency with preparation and presentation.
• Have a working knowledge of inventory ordering systems.
• Creative freedom of the menu with the ability to add seasonal/hyper seasonal specials

 Compensation and Benefits 

• Generous PTO 
• 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. .
• Quality of life: Consistent schedules with a great work life balance.
• Free meals provided whilst on duty.
• Uniform provided and laundered.

  Position Requirements

• Minimum of 2+ years experience working in fine dining and/or Michelin training.
• NYC Food Protection Certification
• Previous management experience required
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
• 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.
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision
   

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 in 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.   

The Sous Chef in collaboration with the Head Chef is responsible for leading the culinary team delivering daily, the highest quality food and professionalism while ensuring the kitchen is of the highest standards for service and cleanliness.

Essential Duties and Responsibilities: 

Operations

• Work directly with the Head Chef to consistently achieve the highest quality standard.
• Responsible for menu development and training development.
• Maintaining highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
• Responsible for educating and training staff on safe work habits and proper standards of practice.
• Leading by example, setting goals and standards while motivating the team.
• 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.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards.
• Taste and review products daily to ensure quality and consistency with preparation and presentation.
• Have a working knowledge of inventory ordering systems.
• Creative freedom of the menu with the ability to add seasonal/hyper seasonal specials

 Compensation and Benefits 

• Generous PTO 
• 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. .
• Quality of life: Consistent schedules with a great work life balance.
• Free meals provided whilst on duty.
• Uniform provided and laundered.

  Position Requirements

• Minimum of 2+ years experience working in fine dining and/or Michelin training.
• NYC Food Protection Certification
• Previous management experience required
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
• 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.
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision