Job Description

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.

Maxime’s is located on Madison Avenue, New York on 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.  

POSITION SUMMARY

We are seeking an experienced and highly skilled Sushi Chef (Chef de Partie) to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in authentic sushi preparation, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepare and present sushi dishes with precision, consistency, and aesthetic excellence
• Handle all aspects of fish preparation, including filleting, portioning, and curing as needed
• Ensure proper rice preparation and seasoning in accordance with traditional methods
• Maintain high standards of hygiene and food safety, especially in handling raw seafood
• Collaborate with senior chefs to support daily mise en place and service execution
• Monitor and manage inventory for sushi ingredients and kitchen tools
• Assist in mentoring and training junior kitchen staff
• Contribute to menu refinement and seasonal dish development where appropriate

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum 2 years of hands-on experience in sushi preparation within a professional kitchen
• Proficiency in knife skills, especially in slicing sashimi and preparing nigiri
• Strong understanding of traditional Japanese culinary techniques and ingredients
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
• Strong work ethic and customer-focused approach.
• Stable work experience background.
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Experience working in a structured kitchen team with clear brigade hierarchy

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.

BENEFITS

• Generous 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.

EEO STATEMENT

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.

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