Executive Sous Chef

About The June:

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.

Duties and Responsibilities 

· Act as the primary supervisor when the Chef de Cuisine is out of the kitchen 

· Act as the primary supervisor for pastry sous chefs, line cooks and prep team; including prep, training, coaching and disciplining 

· Lead assigned station to ensure that all line cooks are preparing and plating the dishes properly 

· Assist in managing the financials to ensure a profitable business. i.e. food cost and labor cost 

· Taste the daily mise en place to ensure proper seasoning and quality 

· Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with the Department of Health and restaurant guidelines 

· Maintain the Hazard Analysis Critical Control Point (HACCP) procedures and documentation focusing on data entry and daily upholding of standards 

· Work in conjunction with the Chef de Cuisine, Pastry Sous Chef and Porter/Stewarding team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards 

Menu Development 

· Support the Chef de Cuisine with the r&d of new dishes 

· Assist in writing and costing recipes for each dish 

· Develop new techniques for each dish as they become necessary

Team Management 

· Assist the Chef de Cuisine with the hourly schedule. This is inclusive of schedule changes and time off requests 

· Assist with corrective action forms and termination forms 

· Assist with hiring and informing the team of new hires 

· Collaborate with the General Manager and dining team to maintain symbiotic training. This includes coaching, menu go-live quizzes and formative development/demonstrations on plate drops, menu verbiage, discussion that are accompanied by attendance of pre-shift and post shift meetings. 

Qualification Standards 

· Michelin-Star/Fine Dining Restaurant Experience Preferred 

· 3+ years management role 

· Food Safe Certified 

· Strong Oral, Written, and Interpersonal Communication Skills 

· Advanced Leadership and Mentor Qualities 

· Advanced 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 

· 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

Required Skills 

· 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 

Core Values 

· Respect 

· Responsibility 

· Trust 

· Integrity 

· Teamwork 

· Consistency 

· Communication

• Health Care Plan (Medical, Dental & Vision)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Life Insurance
• Short Term & Long Term Disability
• Shift Meal