Lead Line Sous Chef — Fine Dining & Oyster Program

The June

Jacksonville (FL)

On-site

USD 55,000 - 85,000

Full time

3 days ago

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Job summary

The June in Jacksonville, FL is seeking a skilled Sous Chef to support the Chef de Cuisine and lead daily kitchen operations. You’ll run assigned stations, manage prep, and ensure consistent quality, speed, and presentation across shifts.

You’ll train line cooks, maintain cleanliness, and uphold food safety standards in a fast-paced, private-members club environment. Ideal candidates bring 2+ years of leadership in fine dining or luxury hospitality, strong knife skills, and a passion for

Qualifications

2+ years kitchen leadership or station-lead experience in fine dining or luxury hospitality.
Experience with French or coastal Mediterranean cuisine, seafood, or raw bar is a plus.
Strong knife skills and station management fundamentals.
Current food safety certification (ServSafe or equivalent), or ability to obtain upon hire.
Flexibility to work evenings, weekends, and holidays.

Responsibilities

Run assigned stations during service, ensuring consistent execution, timing, and presentation.
Support the Chef de Cuisine in leading service from the pass when needed.
Lead prep and mise en place for the a la carte menu, including raw bar and oyster program.
Train and coach line cooks and kitchen staff on technique, recipes, and standards.
Maintain standardized recipes, quality checks, and inventory supports.