The essential functions include, but are not limited to the following and may change or be adjusted at any time.

• Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are consistently upheld.
• Completes basic and intermediate food preparation tasks as directed by the Executive and Sous Chefs, including participation in daily service and staff meal preparation.
• Prepares and executes staff meals as assigned, ensuring quality, consistency, proper portioning, and adherence to food safety standards.
• Follows daily prep list as assigned by Chef on Duty, including washing, peeling, and chopping produce and preparing ingredients for cooking.
• Maintains a complete knowledge of menu items as they pertain to preparation, mise en place, and staff meal offerings when applicable.
• Ensures sanitary and safe storage of goods within all kitchen areas including dry storage, refrigerators, and freezers.
• Maintains complete knowledge of products and specifications including ingredients, descriptions, sourcing, brands, and allergens.
• Supports and assists fellow team members whenever possible, contributing to both service execution and team meal preparation.
• Maintains sanitation to Department of Health standards and regulations, keeping work areas clean, organized, and compliant at all times.
• Informs manager on duty immediately of any DOH or OSHA/workplace safety violations.
• Maintains workstation clean, organized, and free of clutter throughout the shift.
• Completes opening and closing side duties and checklists as assigned.
• Adheres to deep cleaning schedule as directed by management.
• Adheres to posted schedule.
• Completes other duties as assigned by management.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• 1+ years minimum of restaurant experience in a similar caliber concept.
• NY Department of Health & Mental Hygiene Food Protection Certificate a plus.
• Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business.
• Excellent time management and organizational skills. 
• Adaptable in a fast-paced and challenging work environment.
• Passion for exceptional hospitality, food, and beverages.

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 move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to stand for up to 8-10 hours a day.
• Ability to safely navigate hazardous situations and conditions that produce cuts or minor burns. 
• Ability to safely navigate exposure to extreme temperatures, such as when working near ovens or retrieving food from freezers, as well as contaminants and hazardous equipment .

These physical requirements may be accomplished with or without reasonable accommodations.

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.