Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Foundational knowledge of cooking techniques, ingredient preparation, and kitchen equipment.
Understanding of food safety, sanitation, and proper food storage practices.
Ability to follow recipes and instructions while maintaining consistency and attention to detail.
Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment.
Reliable, punctual, and committed to maintaining high standards throughout service.
Ability to communicate effectively and work collaboratively within a team.
Flexibility to work evenings, weekends, and holidays as business needs require.
A willingness to learn, take direction, and grow within a professional culinary environment.
Responsibilities
Prepare and execute menu items according to established recipes, specifications, and presentation standards.
Maintain consistency in flavor, portioning, temperature, and presentation across every service.
Complete daily prep lists and ensure ingredients and mise en place are organized and ready for service.
Execute dishes efficiently during service while maintaining attention to detail and quality.
Follow direction from the Executive Chef, Chef de Cuisine, Sous Chef, and other culinary leaders.
Assist with menu preparation, tastings, and special dining experiences as needed.
Maintain an organized, clean, and efficient workstation throughout preparation and service.
Follow established procedures for food storage, labeling, rotation, and handling.
Monitor ingredient quality and communicate shortages, spoilage, or product concerns to culinary leadership.
Assist with receiving, storing, and organizing deliveries as needed.
Use kitchen equipment safely and responsibly, ensuring proper cleaning and care.
Support opening and closing procedures, including cleaning and resetting assigned stations.
Follow all food safety, sanitation, and temperature-control procedures.
Maintain proper food handling practices and ensure ingredients are stored and prepared safely.
Monitor product quality and communicate any concerns promptly.
Minimize food waste through thoughtful preparation, proper storage, and efficient use of ingredients.
Maintain a safe, clean, and organized kitchen in accordance with established standards.
Work collaboratively with the culinary team to maintain smooth, consistent service.
Communicate clearly with colleagues and culinary leadership, particularly during busy service periods.
Support teammates across stations as needed to meet service demands.
Receive feedback constructively and apply coaching to continually improve performance.
Contribute to a kitchen culture built on accountability, respect, professionalism, and shared standards.
Desired Qualifications
Previous experience as a Cook, Line Cook, Prep Cook, or in a similar culinary role.
Experience in fine dining, upscale casual dining, hotels, or private clubs.
Experience working with seasonal ingredients and scratch cooking.
Familiarity with multiple kitchen stations and different service formats.
Experience participating in a restaurant opening or pre-opening training program.
Cook
The June · Jacksonville, United States · — · Posted 2026-10-20
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 skilled, motivated Cook to join our culinary team and help deliver a distinctive dining experience for our members. This role is responsible for preparing and executing dishes to the standards established by our Executive Chef, maintaining consistency and quality across service, and contributing to a kitchen culture built on craftsmanship, collaboration, and attention to detail. The ideal candidate is dependable, organized, and eager to learn, with the ability to execute established recipes and techniques while maintaining high standards for flavor, presentation, cleanliness, and food safety.
Key Responsibilities
Food Preparation & Execution
Prepare and execute menu items according to established recipes, specifications, and presentation standards.
Maintain consistency in flavor, portioning, temperature, and presentation across every service.
Complete daily prep lists and ensure ingredients and mise en place are organized and ready for service.
Execute dishes efficiently during service while maintaining attention to detail and quality.
Follow direction from the Executive Chef, Chef de Cuisine, Sous Chef, and other culinary leaders.
Assist with menu preparation, tastings, and special dining experiences as needed.
Kitchen Operations & Organization
Maintain an organized, clean, and efficient workstation throughout preparation and service.
Follow established procedures for food storage, labeling, rotation, and handling.
Monitor ingredient quality and communicate shortages, spoilage, or product concerns to culinary leadership.
Assist with receiving, storing, and organizing deliveries as needed.
Use kitchen equipment safely and responsibly, ensuring proper cleaning and care.
Support opening and closing procedures, including cleaning and resetting assigned stations.
Food Safety & Quality Standards
Follow all food safety, sanitation, and temperature-control procedures.
Maintain proper food handling practices and ensure ingredients are stored and prepared safely.
Monitor product quality and communicate any concerns promptly.
Minimize food waste through thoughtful preparation, proper storage, and efficient use of ingredients.
Maintain a safe, clean, and organized kitchen in accordance with established standards.
Teamwork & Collaboration
Work collaboratively with the culinary team to maintain smooth, consistent service.
Communicate clearly with colleagues and culinary leadership, particularly during busy service periods.
Support teammates across stations as needed to meet service demands.
Receive feedback constructively and apply coaching to continually improve performance.
Contribute to a kitchen culture built on accountability, respect, professionalism, and shared standards.
Requirements
Previous experience as a Cook, Line Cook, Prep Cook, or in a similar culinary role preferred.
Foundational knowledge of cooking techniques, ingredient preparation, and kitchen equipment.
Understanding of food safety, sanitation, and proper food storage practices.
Ability to follow recipes and instructions while maintaining consistency and attention to detail.
Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment.
Reliable, punctual, and committed to maintaining high standards throughout service.
Ability to communicate effectively and work collaboratively within a team.
Flexibility to work evenings, weekends, and holidays as business needs require.
A willingness to learn, take direction, and grow within a professional culinary environment.
Nice to Have
Experience in fine dining, upscale casual dining, hotels, or private clubs.
Experience working with seasonal ingredients and scratch cooking.
Familiarity with multiple kitchen stations and different service formats.
Experience participating in a restaurant opening or pre-opening training program.
At The June, we're building a culinary team that takes pride in its craft and works together to deliver an exceptional dining experience. We're looking for cooks who value quality, consistency, and collaboration, and who are excited to help bring a new hospitality concept to life.