Sous Chef

The June•Jacksonville, FL

37d•Onsite

About The Position

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.

Requirements

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 upon hire.
Flexibility to work evenings, weekends, and holidays as required by the service schedule.

Nice To Haves

Experience with French or coastal Mediterranean cuisine, seafood, or raw bar preparation a plus.
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.

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 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.
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.