Head Chef

About The JuneThe 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.The 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.The 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.About The RoleThe Head Chef oversees every aspect of daily culinary operations across two kitchens at The June and production for four restaurants. This role is hands-on: you'll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing inventory, and delivering outstanding service to members, guests and colleagues alike. You'll also ensure all equipment and facilities are well maintained.You set the tone for our kitchens, upholding high standards for food, cleanliness, organization, and teamwork. The responsibilities below reflect the nature of this position but may shift as our business grows.Pre-Opening ResponsibilitiesResearch local suppliers, ingredients, and kitchen layout based on planned menusCollaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approvalRefine recipes and plating, conduct tastings with ownership, finalize menu and set training scheduleBuild vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staffCreate recipe book, train kitchen team, address operational issues, and support first two weeks of servicePost-Opening ResponsibilitiesMaster all menu items and lead by exampleOversee food cost and management from delivery to dining roomManage scheduling and labor budgetsLead a team of 20+ chefs and cooksStay organized and adaptable in a fast-moving environmentEnsure the kitchen is always ready for service and food quality remains top-notchMaintain daily prep and quality standardsHire, train, teach, and motivate the kitchen team to exceed our standardsPersonally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.)Oversee equipment and facilities maintenanceCollaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses)Meet or exceed targets for food and labor costs and other operating expensesWork with property leaders to make sure all food received meets our standards and specs, and is priced rightSupport the service team and kitchen colleagues to ensure smooth operations every dayRequirementsWhat We're Looking ForThe right candidate will quickly absorb our brand and values, bringing energy and enthusiasm to every part of the process. We're a small, tight-knit team where everyone pitches in and embraces a "can-do" attitude. We're looking for someone who is upbeat, inclusive, and excited to deliver a great experience—both for our guests and the team.Able to work independently with minimal direction, exercising sound judgmentStrong communicator with vendors, partners, guests, and teammatesWorks well with others and welcomes feedbackCan juggle multiple tasks and projects efficientlyReliable and punctualThrives in a fast-paced environment and manages shifting prioritiesPositive, creative, and eager to learn new thingsLeads by example, inspiring and educating team membersDetail-oriented, both operationally and administrativelyWilling to work evenings and weekends as neededEducation & ExperienceAt least 7 years of progressive culinary experience, with a minimum of 3 years in a leadership role at an upscale, high-volume restaurant or members clubDemonstrated success in recruiting, developing, and retaining a high-performing kitchen teamStrong background in modern, ingredient-driven cuisine and seasonal menu developmentExceptional communication and leadership abilities, with a collaborative management styleProficient in administrative tasks, including inventory, ordering, and kitchen financialsServSafe or equivalent Food Handler's Certification requiredComfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools)Culinary degree or equivalent professional training preferred, but not requiredBenefitsHealth Care Plan (Medical, Dental & Vision)Paid Time Off (Vacation, Sick & Public Holidays)Family Leave (Maternity, Paternity)Life InsuranceShort Term & Long Term DisabilityShift Meal