Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
A skilled cook and confident leader who can run a clean, disciplined, and well-organized kitchen.
Experience with seafood, crudo, and raw bar preparation, with the precision that program demands.
At least 4 years of kitchen leadership experience, including time as a Sous Chef or Chef de Cuisine in fine dining, luxury hospitality, private clubs, or Michelin-caliber restaurants.
Demonstrated experience with French or coastal Mediterranean cuisine, seafood, and raw bar programs.
Proven ability to lead and develop a kitchen team.
Strong knowledge of food cost, inventory management, and kitchen safety standards.
Current food safety certification (ServSafe or equivalent), or ability to obtain it upon hire.
Flexibility to work evenings, weekends, and holidays as required by the service schedule.
Responsibilities
Run daily kitchen operations across all stations, ensuring consistent execution of the menu to the Executive Chef's specifications.
Oversee prep, mise en place, and line execution for the à la carte menu.
Maintain plating, portioning, and presentation standards across every dish and every shift.
Step in on any station as needed, leading service from the pass during peak periods.
Ensure the kitchen is fully prepared for private dining, buyouts, and programming events alongside regular service.
Supervise, train, and develop line cooks and kitchen staff, building a team that reflects The June's culinary standards.
Support recruiting and onboarding of kitchen staff in partnership with the Executive Chef.
Run pre-shift briefings and hold the team accountable to consistency, cleanliness, and technique.
Create and manage kitchen staff schedules in partnership with the Executive Chef, ensuring appropriate coverage while managing labor costs.
Partner with the Executive Chef on menu development, seasonal updates, and special menus for private events and programming nights.
Write and maintain recipes, prep lists, and standardized procedures for consistency across shifts and cooks.
Conduct regular quality control checks on food, technique, and presentation.
Support research and development and testing for new dishes, seasonal specials, and event menus.
Manage ordering, receiving, and inventory for kitchen product, working within Executive Chef-set par levels and budgets.
Monitor food cost and waste, identifying opportunities to improve efficiency without compromising quality.
Ensure full compliance with food safety, sanitation, and health code standards across the kitchen.
Maintain equipment upkeep and flag maintenance needs promptly.
Desired Qualifications
Experience within a private membership club or Michelin-starred kitchen.
Direct experience with oyster and raw bar programs.
Experience supporting private events, buyouts, or member programming alongside regular à la carte service.
Chef de Cuisine
The June · Jacksonville, United States · Full-time · Posted 2026-08-31
Workplace: on_site
Department: Culinary
Description
About The June
The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces.
The June's flagship club in Jacksonville, Florida , one of the fastest growing economies in the US, represents the first step in our mission to build membership clubs for cities of the future.
The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members' lives through a focus on community, hospitality, design, and memorable experiences.
About the Role
The June is seeking a talented, disciplined Chef de Cuisine to run the daily kitchen operation. This role is the Executive Chef's right hand on the line: translating the menu and culinary vision into consistent, exceptional execution every service, while leading and developing the kitchen team day to day.
The ideal candidate is a strong technician and a natural leader who thrives running a kitchen with precision, has real experience with seafood, crudo, and raw bar programs, and can hold the standard of a Michelin-caliber kitchen while operating at the pace of a busy private club.
Key Responsibilities
Kitchen Operations & Execution
• Run daily kitchen operations across all stations, ensuring consistent execution of the menu to the Executive Chef's specifications.
• Oversee prep, mise en place, and line execution for the a la carte menu.
• Maintain plating, portioning, and presentation standards across every dish and every shift.
• Step in on any station as needed, leading service from the pass during peak periods.
• Ensure the kitchen is fully prepared for private dining, buyouts, and programming events alongside regular service.
Team Leadership & Training
• Supervise, train, and develop line cooks and kitchen staff, building a team that reflects The June's culinary standards.
• Support recruiting and onboarding of kitchen staff in partnership with the Executive Chef.
• Run pre-shift briefings and hold the team accountable to consistency, cleanliness, and technique.
• Create and manage kitchen staff schedules in partnership with the Executive Chef, ensuring appropriate coverage while managing labor costs.
• Foster a professional, disciplined, and positive kitchen culture.
Menu Support & Quality Control
• Partner with the Executive Chef on menu development, seasonal updates, and special menus for private events and programming nights.
• Write and maintain recipes, prep lists, and standardized procedures for consistency across shifts and cooks.
• Conduct regular quality control checks on food, technique, and presentation.
• Support R&D and testing for new dishes, seasonal specials, and event menus.
Inventory, Cost & Safety
• Manage ordering, receiving, and inventory for kitchen product, working within Executive Chef-set par levels and budgets.
• Monitor food cost and waste, identifying opportunities to improve efficiency without compromising quality.
• Ensure full compliance with food safety, sanitation, and health code standards across the kitchen.
• Maintain equipment upkeep and flag maintenance needs promptly.
Requirements
Who You Are
• A skilled cook and confident leader who runs a clean, disciplined, and well-organized kitchen.
• Experienced with seafood, crudo, and raw bar preparation, comfortable with the precision that program demands.
• Calm and decisive under the pressure of a full house.
• A hands-on teacher who develops cooks and holds a high bar for technique and consistency.
• Detail-oriented, with pride in plating, seasoning, and presentation.
• A team player who partners well with the Executive Chef and front-of-house leadership.
Qualifications
• 4+ years of kitchen leadership experience, including time as a Sous Chef or Chef de Cuisine in fine dining, luxury hospitality, private clubs, or Michelin-caliber restaurants.
• Demonstrated experience with French or coastal Mediterranean cuisine, seafood, and raw bar programs.
• Proven ability to lead and develop a kitchen team.
• Strong knowledge of food cost, inventory management, and kitchen safety standards.
• Current food safety certification (ServSafe or equivalent), or ability to obtain upon hire.
• Flexibility to work evenings, weekends, and holidays as required by the service schedule.
Preferred Experience
• Experience within a private membership club or Michelin-starred kitchen.
• Direct experience with oyster and raw bar programs.
• Experience supporting private events, buyouts, or member programming alongside regular a la carte service.
Key Competencies
• Technical culinary skill and precision
• Team leadership and coaching
• Composure under pressure
• Consistency and attention to detail
• Cost and inventory discipline
• Food safety and sanitation knowledge
• Clear, professional communication
What Success Looks Like
• Every plate leaving the kitchen meets the Executive Chef's standard, every shift, without exception.
• A trained, disciplined kitchen team with low turnover and pride in their craft.
• Food cost and kitchen efficiency targets met without compromising quality.
• A kitchen the Executive Chef can trust to run at a Michelin-caliber standard, night after night.
This is an opportunity to help lead the kitchen at one of Jacksonville's most exciting new hospitality ventures, executing a menu built with real craft and ambition. If you lead with precision, discipline, and pride in the details, we'd love to meet you.