From the founder of London private member’s clubs 5 Hertford Street and Oswald’s, Robin Birley will open Maxime’s on Madison Avenue in the site of the former Westbury Hotel early this year.

We are looking for talented and passionate Jr Sous Chefs to support our Executive Chef and assist leading the culinary team delivering daily , the highest quality food and professionalism while ensuring the kitchen is of the highest standards for cleanliness . We invite the candidate to assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced, to i nspire and lead the team and grow as a chef in the company. The role will include managing and developing all hourly paid members of our culinary team holding them accountable to the highest standards while ensuring training is given to ensure they progress with us. The candidate will be running their own sections to the kitchen's high standard sometimes independently or with a Chef de Partie and/or Commis .  

Qualifications  

• Minimum of 1 + years' experience working in a similar role.  

• Strong background in fine dining and/or Michelin training .   

• 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 Jr Sous Chef.  

• Stable work experience background.  

• Food safety certificate .  

• Well- versed in verbal communication skills.  

• Passionate, Curious, Sincere, entrepreneurial, Driven, Empathetic and Highly motivated.  

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 .  

• Assist in educating and training staff on safe work habits and proper standards of practice.   

• Leading by example, setting goals and standards while motivating the team.  

• Share responsibility for the growth of our Chef De Partie & Commis team, training them on your section to the kitchen standard.  

• M aintain 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.  

• Run the section independently or with Chef De Parties to our high standards .  

• Mise en Place Production: Efficiently and accurately produce mise en place as requested by the Executive Chef, Head Chef & Sous Chefs.  

• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure  

Benefits  

• Generous Compensation

• 1 3 days PTO.  

• Creative freedom of the menu with the ability to add seasonal/hyper seasonal specials.   

• Quality of life: Consistent schedules with a great work life balance.  

• 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.  

• Free meals provided whilst on duty.  

• Uniform provided and laundered.