Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
At least 2 years of kitchen experience, including some leadership or station-lead experience, in fine dining, luxury hospitality, or high-volume restaurants.
Strong knife skills and station-management fundamentals.
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 assigned stations during service, ensuring consistent execution, timing, and presentation.
Support the Chef de Cuisine in leading service from the pass when needed.
Oversee prep and mise en place for the à la carte menu, including the raw bar, crudo, and oyster program.
Step in across stations as needed to keep service moving smoothly.
Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events alongside regular service.
Help train and coach line cooks and kitchen staff on technique, recipes, and standards.
Lead by example on cleanliness, organization, and professionalism.
Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable.
Assist with onboarding new kitchen team members.
Follow and help maintain standardized recipes and prep lists for consistency across shifts.
Conduct quality checks on food, technique, and presentation throughout service.
Support inventory counts, ordering, and organization of walk-ins and dry storage.
Maintain equipment care and flag maintenance needs promptly.
Follow all food-safety, sanitation, and health-code standards, and help hold the team to the same.
Maintain clean, organized stations and support overall kitchen cleanliness standards.
Desired Qualifications
Experience with French or coastal Mediterranean cuisine, seafood, or raw bar preparation.
Experience within a private membership club, fine-dining restaurant, or Michelin-caliber kitchen.
Familiarity with oyster and raw bar programs.
Experience supporting private events or high-volume service alongside regular à la carte service.
Sous Chef
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 skilled, dependable Sous Chef to help lead the daily kitchen operation. This role supports the Chef de Cuisine in running the line, leading prep, and holding the kitchen to a consistent standard across every station and every shift.
The ideal candidate is a strong cook who leads by example on the line, has real technical skill and speed, and is ready to take on more responsibility for training, organization, and quality control as part of a growing culinary team.
Key Responsibilities
Line & Station Leadership
• Run assigned stations during service, ensuring consistent execution, timing, and presentation.
• Support the Chef de Cuisine in leading service from the pass when needed.
• Oversee prep and mise en place for the a la carte menu, including the raw bar, crudo, and oyster program.
• Step in across stations as needed to keep service moving smoothly.
• Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events alongside regular service.
Team Support & Training
• Help train and coach line cooks and kitchen staff on technique, recipes, and standards.
• Lead by example on cleanliness, organization, and professionalism.
• Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable.
• Assist with onboarding new kitchen team members.
Quality, Prep & Organization
• Follow and help maintain standardized recipes and prep lists for consistency across shifts.
• Conduct quality checks on food, technique, and presentation throughout service.
• Support inventory counts, ordering, and organization of walk-ins and dry storage.
• Maintain equipment care and flag maintenance needs promptly.
Food Safety & Standards
• Follow all food safety, sanitation, and health code standards, and help hold the team to the same.
• Maintain clean, organized stations and support overall kitchen cleanliness standards.
Benefits
Who You Are
• A strong, reliable cook with real technical skill and speed on the line.
• Calm and focused during a busy service.
• A natural teacher who enjoys helping newer cooks improve.
• Detail-oriented, with pride in consistency and presentation.
• A team player who takes direction well and is ready to grow into more responsibility.
Qualifications
• 2+ years of kitchen experience, including some leadership or station-lead experience, in fine dining, luxury hospitality, or high-volume restaurants.
• Experience with French or coastal Mediterranean cuisine, seafood, or raw bar preparation a plus.
• Strong knife skills and station management fundamentals.
• 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, fine dining restaurant, or Michelin-caliber kitchen.
• Familiarity with oyster and raw bar programs.
• Experience supporting private events or high-volume service alongside regular a la carte service.
Key Competencies
• Technical culinary skill and speed
• Composure under pressure
• Consistency and attention to detail
• Team support and coaching
• Organization and cleanliness
• Food safety knowledge
• Reliability and professionalism
What Success Looks Like
• Assigned stations run cleanly and consistently, shift after shift.
• Newer cooks improve their skills and confidence under your guidance.
• The Chef de Cuisine can rely on you to hold the line, especially during peak service.
• A kitchen that runs smoothly and professionally, with pride in every plate.
This is an opportunity to grow with the kitchen team at one of Jacksonville's most exciting new hospitality ventures, working on a menu built with real craft and ambition. If you take pride in your work and want to grow as a leader, we'd love to meet you.