Chef de Partie ($28-$33/hour) | Maxime's | Now Hiring (Upper East Side)

We are seeking highly motivated Chef de Parties to join our kitchen team. You will have the opportunity to learn and create our high-quality dishes whilst ensuring high quality standards are met. The successful candidate will be given the opportunity to be mentored by our Sous Chefs and grow with us in the kitchen and further their culinary goals.

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!

DUTIES & RESPONSIBILITIES 

• Maintaining the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness. 
• Working with the freshest, high-quality ingredients and assisting senior chefs in the preparation and execution of quality dishes.
• Assisting with daily mise en place and supporting the kitchen team in delivering refined dishes in line with fine dining service standards

  MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef. 
• Minimum of 2+ years experience working in a similar role. 
• Background in fine dining. 
• A professional and polished approach to leadership in a busy atmosphere.  
• Strong work ethic.  
• 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.