Sous Chef: Lead Line & Team Training in Fine Dining

Thejune; Jacksonville, Northern (FL, KY); Hybrid; USD 50,000 - 70,000; Full time

Job summary

The June in Jacksonville is seeking a skilled Sous Chef to help lead daily kitchen operations, work closely with the Chef de Cuisine, and uphold high standards across all stations. You’ll train, train, and elevate a growing culinary team while maintaining quality and consistency during service.

The ideal candidate brings strong line skills, speed, and leadership in a luxury/hospitality setting, with a focus on organization, cleanliness, and food safety.

Qualifications

• 2+ years kitchen experience with some leadership or station leadership in fine dining or high-volume settings.
• Experience with French or coastal Mediterranean cuisine, seafood, or raw bar prep 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 as required by service.

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.
• Oversee prep and mise en place for the a la carte menu, including raw bar and oyster program.
• Lead by example on cleanliness, organization, and professionalism.
• Assist with onboarding new kitchen team members and with pre-shift briefings.

Skills

Line leadership

Knife skills

Food safety

Team coaching

Calm under pressure

Education

ServSafe certification

Job description

The June in Jacksonville is seeking a skilled Sous Chef to help lead daily kitchen operations, work closely with the Chef de Cuisine, and uphold high standards across all stations. You’ll train, train, and elevate a growing culinary team while maintaining quality and consistency during service.

The ideal candidate brings strong line skills, speed, and leadership in a luxury/hospitality setting, with a focus on organization, cleanliness, and food safety.