Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $110,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
401k
Pre-tax commuter benefits
Wellness Program
Staff meal
uniforms
Referral Bonus
Job Description
Maxime's is a prestigious private members club founded by the renowned British entrepreneur Robin Birley, who is also known for his iconic establishments in London such as 5 Hertford Street and Oswald's. This newest venture brings a touch of exclusive luxury to Madison Avenue, New York, housed in the historic former Westbury Hotel. Since opening in March 2025, Maxime's has become a destination for members seeking exceptional hospitality and culinary experiences in an intimate, refined setting. The club offers a unique atmosphere combining tradition with modern elegance, catering to a discerning clientele who value privacy, exquisite food, and attentive service.
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Job Requirements
- Minimum of 5+ years experience working in fine dining leading teams
- NYC Food Protection Certificate
- previous management experience
- culinary trained professional
- strong work ethic and customer-focused approach
- ability to work nights, weekends, holidays, and variable schedules
- ability to coordinate multiple activities with attention to detail
- ability to work independently with minimal supervision
Job Qualifications
- Minimum of 5+ years experience working in fine dining leading teams
- professional and polished approach to leadership in a busy atmosphere
- NYC Food Protection Certificate
- strong work ethic and customer-focused approach
- previous management experience
- culinary trained professional passionate and curious to develop as a chef
- ability to work nights, weekends, holidays, and variable schedules
- ability to coordinate multiple activities with attention to detail
- ability to work independently with minimal supervision
Job Duties
- Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff
- oversee daily kitchen operations including food storage, ordering, cost control, equipment, sanitation, allergy awareness, and hygiene according to company and local standards
- ensure daily pars are met at the highest standards
- conduct regular training, performance evaluations, appraisals, and leadership meetings
- purchase and produce top-quality food to create seasonal menus and maintain recipes, pictures, and specifications
- educate and train staff on safe work habits and proper standards
- ensure teamwork and constructive collaboration between front and back of house staff through communication and delegation
- taste and review products daily to ensure quality and consistency
- maintain working knowledge of inventory ordering systems
- uphold high standards of health, sanitation, and safety in food handling and cleanliness
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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