Lead Line Chef – Fine Dining & Oyster Program

The June; Jacksonville (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

The June in Jacksonville, FL is seeking a skilled Sous Chef to lead the daily kitchen operation alongside the Chef de Cuisine. You will manage the line, oversee prep, and ensure consistent execution across all stations and shifts.

The ideal candidate is a strong cook with real technique and speed, ready to train, organize, and uphold high standards. You will guide junior cooks, maintain food safety, and help run private events and dining programs for our private membership club.

Qualifications

• 2+ years of kitchen experience with leadership or station-lead roles.
• Experience with French or coastal Mediterranean cuisine, seafood, or raw bar is a plus.
• Strong knife skills and station management fundamentals.
• ServSafe or equivalent food safety certification, or ability to obtain on hire.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead assigned stations during service, ensuring consistent execution and presentation.
• Assist the Chef de Cuisine and run prep, mise en place, and passes when needed.
• Train and coach line cooks on technique, recipes, and standards.
• Maintain standardized recipes and conduct quality checks on dishes.
• Support inventory, ordering, and organization of walk-ins and dry storage.
• Uphold food safety and kitchen cleanliness standards.

Skills

Line leadership

Food safety

Team training

Knife skills

Attention to detail

Job description

The June in Jacksonville, FL is seeking a skilled Sous Chef to lead the daily kitchen operation alongside the Chef de Cuisine. You will manage the line, oversee prep, and ensure consistent execution across all stations and shifts.

The ideal candidate is a strong cook with real technique and speed, ready to train, organize, and uphold high standards. You will guide junior cooks, maintain food safety, and help run private events and dining programs for our private membership club.