Chef de Cuisine: Michelin-Quality Private Club Kitchen Leader

The June; Jacksonville (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

The June in Jacksonville is seeking a skilled Chef de Cuisine to lead the daily kitchen operation and translate the culinary vision into flawless execution across all stations. You will supervise a disciplined team, focus on seafood, crudo, and raw bar programs, and drive Michelin‑level quality while maintaining service pace for private dining and member events.

This is a pivotal role to shape a new flagship kitchen within a high‑growth hospitality concept and to mentor cooks toward exceptional

Qualifications

• 4+ years of kitchen leadership in fine dining or Michelin-caliber settings.
• Proven ability to lead and develop a kitchen team.
• Experience with seafood, crudo, and raw bar programs.
• Current ServSafe or equivalent food safety certification or ability to obtain.

Responsibilities

• Run daily kitchen operations across all stations.
• Oversee prep, mise en place, and line execution for the a la carte menu.
• Maintain plating, portioning, and presentation standards.
• Step in on any station as needed, leading service from the pass during peak periods.
• Ensure the kitchen is prepared for private dining, buyouts, and programming events.
• Supervise, train, and develop line cooks and kitchen staff.
• Run pre-shift briefings and manage labor costs with the Executive Chef.

Skills

Kitchen leadership

Seafood programs

Staff training

Plating & presentation

Food cost control

Clear communication

Education

ServSafe certification

Job description

The June in Jacksonville is seeking a skilled Chef de Cuisine to lead the daily kitchen operation and translate the culinary vision into flawless execution across all stations. You will supervise a disciplined team, focus on seafood, crudo, and raw bar programs, and drive Michelin‑level quality while maintaining service pace for private dining and member events.

This is a pivotal role to shape a new flagship kitchen within a high‑growth hospitality concept and to mentor cooks toward exceptional