Chef

About the Company

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. Its 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 its mission to build membership clubs for cities of the future. Backed by a global team of seasoned hospitality professionals, designers, and operators, The June 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, disciplined Chef to help lead kitchen operations across the club’s culinary program. This role is responsible for food quality, consistency, and execution on the line, working closely with the Executive Chef to uphold the culinary standard members expect from The June. The ideal candidate is a hands‑on cook who thrives under pressure, holds a high bar for craft and cleanliness, and takes ownership of every plate that leaves the kitchen.

Responsibilities

• Execute menu items to recipe and plating specifications with consistency across every shift.
• Run assigned stations during service, maintaining pace, quality, and communication with the pass.
• Prep proactively to ensure the kitchen is service‑ready ahead of each shift.
• Maintain rigorous cleanliness, organization, and food safety standards throughout the kitchen.
• Monitor food quality and freshness, flagging issues before they reach the pass.
• Train and mentor junior kitchen staff on technique, station setup, and standards.
• Support the Executive Chef and Sous Chef in maintaining a disciplined, respectful kitchen culture.
• Communicate clearly and calmly with FOH during service to ensure smooth ticket flow.
• Assist with inventory counts, ordering, and receiving as assigned.
• Minimize waste through proper portioning, storage, and rotation practices.
• Support menu development and testing as requested by culinary leadership.

Requirements

• A disciplined, detail‑oriented cook who takes pride in consistency.
• Calm and focused during high‑pressure service.
• A team player who supports and elevates those around you.
• Committed to cleanliness, safety, and craft.
• Flexibility to work evenings, weekends, and holidays as required by the service schedule.

Qualifications

• 3+ years of professional kitchen experience in fine dining, upscale casual, or private club environments.
• Strong knife skills and command of core cooking techniques.
• Working knowledge of kitchen safety, sanitation, and food handling regulations.
• Current food safety certification (or ability to obtain upon hire).

Preferred Experience

• Experience within a private membership club or Michelin‑caliber kitchen.
• Familiarity with French or coastal Mediterranean culinary techniques.
• Experience training or mentoring junior kitchen staff.

Skills

• Technical skill and consistency.
• Composure under pressure.
• Attention to detail.
• Cleanliness and food safety discipline.
• Team collaboration.
• Clear communication.