Sushi Chef de Partie

ABOUT MAXIME'S

Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s —invites exceptional hospitality professionals to become part of our team.

Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience.

Chefs here have the opportunity to work at the highest level across a range of cuisines:

• Maxime’s – refined French-Mediterranean fine dining
• El Puma – bold and contemporary Latin American cuisine
• Hiromi – traditional and modern Japanese sushi and small plates
• Zodiac Lounge & Bar – elevated takes on classic American bar fare

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!

THE ROLE OF SUSHI CHEF DE PARTIE

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
• Contribute to menu refinement and seasonal dish development where appropriate

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Minimum of 2+ years' experience working in a similar role. 
• Strong background in fine dining. 
• 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 Sous Chef. 
• 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. 

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.