{"id":733574,"url":"https://alion.io/job/thejune-chef-de-cuisine","title":"Chef de Cuisine","company":{"id":688474,"name":"THE JUNE","domain":"thejune.club","url":"https://alion.io/company/thejune","size_band":"51-200","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workable","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Jacksonville, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":29000,"max_usd":53000,"period":"year","method":"role_country_seniority_unknown","sample_n":3022},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-08-31T00:00:00Z","employer_posted_date":"2026-08-31","last_verified_at":"2026-10-27T02:46:06Z","board_verified":true,"closed_at":null,"days_open":57,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":57},"description":"About The June\nThe June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces.\nThe June's flagship club in Jacksonville, Florida , one of the fastest growing economies in the US, represents the first step in our mission to build membership clubs for cities of the future.\nThe June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members' lives through a focus on community, hospitality, design, and memorable experiences.\nAbout the Role\nThe June is seeking a talented, disciplined Chef de Cuisine to run the daily kitchen operation. This role is the Executive Chef's right hand on the line: translating the menu and culinary vision into consistent, exceptional execution every service, while leading and developing the kitchen team day to day.\nThe ideal candidate is a strong technician and a natural leader who thrives running a kitchen with precision, has real experience with seafood, crudo, and raw bar programs, and can hold the standard of a Michelin-caliber kitchen while operating at the pace of a busy private club.\nKey Responsibilities\nKitchen Operations & Execution\nRun daily kitchen operations across all stations, ensuring consistent execution of the menu to the Executive Chef's specifications.\nOversee prep, mise en place, and line execution for the a la carte menu.\nMaintain plating, portioning, and presentation standards across every dish and every shift.\nStep in on any station as needed, leading service from the pass during peak periods.\nEnsure the kitchen is fully prepared for private dining, buyouts, and programming events alongside regular service.\nTeam Leadership & Training\nSupervise, train, and develop line cooks and kitchen staff, building a team that reflects The June's culinary standards.\nSupport recruiting and onboarding of kitchen staff in partnership with the Executive Chef.\nRun pre-shift briefings and hold the team accountable to consistency, cleanliness, and technique.\nCreate and manage kitchen staff schedules in partnership with the Executive Chef, ensuring appropriate coverage while managing labor costs.\nFoster a professional, disciplined, and positive kitchen culture.\nMenu Support & Quality Control\nPartner with the Executive Chef on menu development, seasonal updates, and special menus for private events and programming nights.\nWrite and maintain recipes, prep lists, and standardized procedures for consistency across shifts and cooks.\nConduct regular quality control checks on food, technique, and presentation.\nSupport R&D and testing for new dishes, seasonal specials, and event menus.\nInventory, Cost & Safety\nManage ordering, receiving, and inventory for kitchen product, working within Executive Chef-set par levels and budgets.\nMonitor food cost and waste, identifying opportunities to improve efficiency without compromising quality.\nEnsure full compliance with food safety, sanitation, and health code standards across the kitchen.\nMaintain equipment upkeep and flag maintenance needs promptly.\nRequirements\nWho You Are\nA skilled cook and confident leader who runs a clean, disciplined, and well-organized kitchen.\nExperienced with seafood, crudo, and raw bar preparation, comfortable with the precision that program demands.\nCalm and decisive under the pressure of a full house.\nA hands-on teacher who develops cooks and holds a high bar for technique and consistency.\nDetail-oriented, with pride in plating, seasoning, and presentation.\nA team player who partners well with the Executive Chef and front-of-house leadership.\nQualifications\n4+ years of kitchen leadership experience, including time as a Sous Chef or Chef de Cuisine in fine dining, luxury hospitality, private clubs, or Michelin-caliber restaurants.\nDemonstrated experience with French or coastal Mediterranean cuisine, seafood, and raw bar programs.\nProven ability to lead and develop a kitchen team.\nStrong knowledge of food cost, inventory management, and kitchen safety standards.\nCurrent food safety certification (ServSafe or equivalent), or ability to obtain upon hire.\nFlexibility to work evenings, weekends, and holidays as required by the service schedule.\nPreferred Experience\nExperience within a private membership club or Michelin-starred kitchen.\nDirect experience with oyster and raw bar programs.\nExperience supporting private events, buyouts, or member programming alongside regular a la carte service.\nKey Competencies\nTechnical culinary skill and precision\nTeam leadership and coaching\nComposure under pressure\nConsistency and attention to detail\nCost and inventory discipline\nFood safety and sanitation knowledge\nClear, professional communication\nWhat Success Looks Like\nEvery plate leaving the kitchen meets the Executive Chef's standard, every shift, without exception.\nA trained, disciplined kitchen team with low turnover and pride in their craft.\nFood cost and kitchen efficiency targets met without compromising quality.\nA kitchen the Executive Chef can trust to run at a Michelin-caliber standard, night after night.\nThis is an opportunity to help lead the kitchen at one of Jacksonville's most exciting new hospitality ventures, executing a menu built with real craft and ambition. If you lead with precision, discipline, and pride in the details, we'd love to meet you.","description_format":"text","description_chars":5501,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-09-11T10:26:59Z"}],"visa":[],"liveness":{"score":19,"band":"cold","label":"Long shot","p_open":1,"p_active":0.419,"p_room":0.45,"age_days":57,"expected_fill_days":30,"reasons":["conf:3","win:tail"],"computed_at":"2026-10-27T05:46:45Z"},"pay":null,"html_url":"https://alion.io/job/thejune-chef-de-cuisine","json_url":"https://alion.io/job/thejune-chef-de-cuisine.json","meta":{"generated_at":"2026-10-27T06:05:05Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":6111,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-28T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":688474},"rest":"https://alion.io/mcp/rest/get_company?id=688474"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fthejune-chef-de-cuisine"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fthejune-chef-de-cuisine"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fthejune-chef-de-cuisine"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/thejune-chef-de-cuisine\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fthejune-chef-de-cuisine"}]}