ABOUT THE COMPANY 

Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our inaugural team.

Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience.

Chefs here have the opportunity to work at the highest level across a range of cuisines:

• Maxime’s – refined French-Mediterranean fine dining
• El Puma – bold and contemporary Latin American cuisine
• Hiromi – traditional and modern Japanese sushi and small plates
• Zodiac Lounge & Bar – elevated takes on classic American bar fare

POSITION SUMMARY 

Mentored by our Executive Chef and Sous Chef’s 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 goal.

 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.
• $2000 refer a friend bonus
• & more!

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Work directly with the Head Chef 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. 
• Responsible for educating and training staff on safe work habits and proper standards of practice.  
• 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. 
• Ensuring the Breakfast service is run efficiently and of the highest standards set by the company. 

  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. 

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.  

ABOUT THE COMPANY 

Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our inaugural team.

Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience.

Chefs here have the opportunity to work at the highest level across a range of cuisines:

• Maxime’s – refined French-Mediterranean fine dining
• El Puma – bold and contemporary Latin American cuisine
• Hiromi – traditional and modern Japanese sushi and small plates
• Zodiac Lounge & Bar – elevated takes on classic American bar fare

POSITION SUMMARY 

Mentored by our Executive Chef and Sous Chef’s 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 goal.

 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.
• $2000 refer a friend bonus
• & more!

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Work directly with the Head Chef 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. 
• Responsible for educating and training staff on safe work habits and proper standards of practice.  
• 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. 
• Ensuring the Breakfast service is run efficiently and of the highest standards set by the company. 

  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. 

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.