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

Team Management

Requirements

Qualification Standards

Required Skills

Core Values

Benefits