Sous Chef (Reports Directly to Chef de Cuisine)

The June•Jacksonville, FL

48d

About The Position

Opening winter 2025, The June is Jacksonville’s newest Private Membership Club where exclusive access is oriented by an approachable spirit - a consciously cultivated community connecting people of different ages, backgrounds, professions, and identities. Led by a world-class team of operators, designers and hospitality experts who have owned, developed and operated some of the most iconic hospitality projects in the world, the June is committed to adding value to our members lives through Community, Hospitality, Design, and Unique Experiences. Description The Sous Chef has a key role in the support of the Executive Chef, Executive Sous Chef, and Chef de Cuisine in the daily operations of the business and all outlets. This position is integral to the upper management of the culinary team and significantly contributes to the build and vision of the business and its standards. Strong communication and organizational skills are essential as is a commitment to excellence in all aspects of the role.

Requirements

Michelin-Star/Fine Dining Restaurant Experience Preferred
3+ Years of Experience, Prior Sous Chef Experience Required
Food Safe Certified
Strong Oral, Written, and Interpersonal Communication Skills
Strong Leadership and Mentor Qualities
Advanced and Precise Knife Skills
Ability to Read, Follow, and Teach Recipe Standards
Ability to Work Independently and Coordinate Multiple Tasks
Experience Within Multiple Variations of Cooking Styles and Techniques
Strong Knowledge of Cooking Methods, Ingredients, and Kitchen Equipment
Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency
Ability to Lift and Carry up to 50 LBS
Ability to Stand for Extended Periods of Time
Strong Computer Skills, Including Microsoft Office, Microsoft Excell, and Outlook
Leadership
Team Coordination
Training and Development
Financial Management
Quality Control
Organizational Skills
Recipe Development
Problem Solving
Time Management
Adaptability
Mentoring
Communication
Attention to Detail
Training Skills
Respect
Responsibility
Trust
Integrity/Humility
Teamwork
Consistency
Communication

Nice To Haves

Michelin-Star/Fine Dining Restaurant Experience Preferred

Responsibilities

Collaboration on Menu Development: Work alongside the culinary team for menu research and development, ensuring alignment with culinary trends.
Support Kitchen Leadership: Assist the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative environment.
Act as Primary Supervisor: Step in as the primary kitchen supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations.
Food Production Oversight: Maintain high standards for food production and quality control, ensuring consistency in every dish served.
Compliance with Health Standards: Ensure adherence to Department of Health protocols, providing training and oversight to kitchen staff.
Leadership of Station Chefs: Guide and support station Chefs in food production and kitchen setup, fostering a cohesive team environment.
Human Resources Support: Assist in the hiring, disciplinary actions, and termination processes of kitchen staff, contributing to a positive workplace culture.
Cost Management: Collaborate with the Purveyors and kitchen management to ensure accurate costing of menu items and standardization of recipes to maintain profitability.
Financial Oversight: Help manage kitchen financials, focusing on food and labor costs to ensure a profitable operation.
Staff Training and Development: Partner with the dining room management to schedule and train with up-to-date manuals, menu descriptions/alterations.
Menu Knowledge and Service Standards: Ensure comprehensive knowledge of menu items, recipes, and allergens while upholding service standards and company procedures.
Daily Kitchen Maintenance Oversight: Assist in overseeing daily maintenance of kitchen equipment and cleanliness to ensure a safe and efficient workspace.