Sous Chef

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…