Head Chef

Zodiac Head Chef

  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 in Fall this year, 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.  

 We are looking for a talented and passionate Head Chef to work directly with our Executive Chef on our Bar offering, 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 Chef will also be responsible for keeping in line with budgeting, food costs, on-boarding, training, and payroll.

The food will be of the highest quality from sourcing to execution of each dish. The candidate will have creative freedom to create new seasonal dishes for the menu, Inspire and lead the team and grow as a chef with the company. 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.

Duties and 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.
• 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.

Candidates can expect:

• Creative freedom of the menu with the ability to add seasonal/hyper seasonal specials.
• Free meals provided whilst on duty.
• Uniform provided and laundered
• To be part of a growing team and regularly engage together in cross- company dialogue and exchange

  Compensation and Benefits  

• $100,000 Salary per annum
• 10 days PTO
• Pre-tax transit benefits
• 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.

    Position Requirements:  

• Minimum of 5+ years’ experience working in fine dining and/or Michelin training.
• 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 
• Well-versed in verbal communication skills
• 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  

Maxime’s is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of 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.