Chef de Cuisine

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 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. Key Responsibilities Kitchen Operations & Execution • 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. Team Leadership & Training • 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. Menu Support & Quality Control • 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. Inventory, Cost & Safety • Manage ordering, receiving, and inventory for kitchen product, working within Executive…