Sous Chef: The June in Jacksonville

Restaurants Lync; Jacksonville (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

The June is seeking a dedicated Sous Chef for its Jacksonville venue to lead assigned stations and support service leadership. The role requires strong cooking skills, leadership, and the ability to coach staff for high-volume service.

On-site, full-time position with evening, weekend, and holiday shifts. Preferred background includes seafood or raw-bar service and French or coastal Mediterranean cooking, with ServSafe or the ability to obtain it after hire.

Qualifications

• At least two years of kitchen experience, with some leadership or station-lead work.
• Strong knife skills and station-management fundamentals.
• Cooking skill, speed, attention to detail, teamwork, and the ability to coach staff.
• Current ServSafe or equivalent food-safety certification, or the ability to obtain it upon hire.
• Preferred experience includes seafood or raw-bar service, French or coastal Mediterranean cooking, private clubs, fine dining, Michelin-caliber kitchens, private events, or high-volume service.

Responsibilities

• The sous chef runs assigned stations and supports service leadership under the Chef de Cuisine.
• Prep and mise en place cover the raw bar, crudo, and oysters, while staff briefings help the kitchen coordinate the work before service.
• Coaching, briefings, and onboarding add team responsibility to the cooking work.
• Role includes staff training and coaching, and ensuring kitchen standards through quality checks.

Skills

Leadership experience

Knife skills

Station management

Job description

# Sous Chef: The June in Jacksonville**The June**424 N Hogan St, Jacksonville, FL 32202 Start Date23/09/2026Full-TimeThe June's Sous Chef position is a full-time, on-site kitchen leadership job in Jacksonville, Florida. The cook supports the Chef de Cuisine and helps lead daily kitchen operations. The position requires at least two years of kitchen experience, including some station-lead or leadership work in fine dining, luxury hospitality, or a high-volume restaurant.Work spans assigned-station leadership, raw-bar preparation, and service for private dining, buyouts, and events. The opening includes team briefings, staff coaching, onboarding, recipe support, and quality checks. Seafood or raw-bar familiarity and French or coastal Mediterranean cooking are preferred. A current ServSafe or equivalent credential meets the food-safety qualification, and a candidate may also obtain it after hire.* Role: Sous Chef* Employer: The June* Location: 424 N Hogan St, Jacksonville, FL 32202* Work mode: On-site* Employment type: Full-time* Schedule: Evenings, weekends, and holidays as required by serviceApply for This RoleA candidate can prepare a resume and examples of station leadership, knife skills, or staff coaching for the application. Relevant seafood, raw-bar, or private-event experience can also help show how the candidate's background maps to the work.## Assigned Stations And Kitchen PreparationThe sous chef runs assigned stations and supports service leadership under the Chef de Cuisine. Prep and mise en place cover the raw bar, crudo, and oysters, while staff briefings help the kitchen coordinate the work before service. Strong cooking ability, speed, knife skills, and station-management fundamentals are specified for the role.Recipe support and quality checks connect station execution with kitchen standards. The position also includes staff training and coaching, so the work combines cooking with day-to-day team leadership. Composure during busy service, attention to detail, teamwork, and readiness for more responsibility are listed skills.## Raw-Bar And Private-Event ServiceRaw-bar preparation includes crudo and oysters, and seafood or oyster experience is preferred. French or coastal Mediterranean cuisine is also a preferred background. Private dining, buyouts, and programming events are part of the kitchen's service work.Private-event service commonly requires a separate production plan from the regular line because guest counts and serving times are set in advance. Prior private-event or high-volume service experience is preferred for this opening.## Experience And QualificationsThe minimum background is two or more years in a kitchen, including some leadership or station-lead experience. The employer accepts experience from fine dining, luxury hospitality, or high-volume restaurants. Strong cooking skills and composure during busy service are part of the stated profile.* At least two years of kitchen experience, with some leadership or station-lead work.* Strong knife skills and station-management fundamentals.* Cooking skill, speed, attention to detail, teamwork, and the ability to coach staff.* Current ServSafe or equivalent food-safety certification, or the ability to obtain it upon hire.* Preferred experience includes seafood or raw-bar service, French or coastal Mediterranean cooking, private clubs, fine dining, Michelin-caliber kitchens, private events, or high-volume service.Private-club, fine-dining, or Michelin-caliber experience is preferred rather than a stated minimum. The certification requirement allows for a current credential or the ability to obtain one after hire.Hands-on station work remains central alongside the leadership duties. Coaching, briefings, and onboarding add team responsibility to the cooking work.## The June's Jacksonville ClubThe June is a hospitality company, community, and private members club. The June's city-focused club ties its community to members' connection with their locale and region. The on-site kitchen job is based at the club's Jacksonville venue.The June's Jacksonville venue is at 424 N Hogan St in the former Federal Reserve Building, a site featured in WhatNow's Jacksonville report.## Food Safety And Kitchen OperationsThe job includes food-safety checks and kitchen cleanliness alongside equipment care and storage organization. Restaurant food-safety practice covers safe preparation, cooking, service temperatures, and staff training, as summarized in National Restaurant Association guidance.Inventory and ordering connect daily prep with the ingredients and equipment available to each station. Organization of storage, equipment care, recipe support, and quality checks keep those operational tasks connected to kitchen execution.## Sous Chef Job FAQs### Is The June's Sous Chef Position Full-Time And On-Site?The Sous Chef job in Jacksonville is a full-time, on-site opening.### What Experience Is Required?The role requires at least two years of kitchen experience, including some leadership or station-lead work in fine dining, luxury hospitality, or a high-volume restaurant.### Must A Candidate Already Hold ServSafe Certification?A current ServSafe or equivalent certification meets the requirement. The job also accepts the ability to obtain the credential upon hire.### What Does The Role Do During Service?The sous chef runs assigned stations, supports prep and the raw bar, helps with private dining and events, and coaches kitchen staff.In a professional kitchen, a Chef de Cuisine generally sets menu-execution standards across the operation. Sous chefs carry those standards into station preparation and service coordination.As cooks gain experience, responsibility can expand from leading one station to coordinating several stations and developing staff. Those are common parts of kitchen leadership, not a promised promotion path.