Chef de Cuisine

The June•Jacksonville, FL

37d•Onsite

About The Position

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.

Requirements

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.

Nice To Haves

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.

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 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.
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.
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.
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.