Head Chef

Head Chef

The 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.

The 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 Responsibilities

• Research local suppliers, ingredients, and kitchen layout based on planned menus
• Collaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approval
• Refine recipes and plating, conduct tastings with ownership, finalize menu and set training schedule
• Build vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staff
• Create recipe book, train kitchen team, address operational issues, and support first two weeks of service

Post-Opening Responsibilities

• Master all menu items and lead by example
• Oversee food cost and management from delivery to dining room
• Manage scheduling and labor budgets
• Lead a team of 20+ chefs and cooks
• Stay organized and adaptable in a fast-moving environment
• Ensure the kitchen is always ready for service and food quality remains top-notch
• Maintain daily prep and quality standards
• Hire, train, teach, and motivate the kitchen team to exceed our standards
• Personally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.)
• Oversee equipment and facilities maintenance
• Collaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses)
• Meet or exceed targets for food and labor costs and other operating expenses
• Work with property leaders to make sure all food received meets our standards and specs, and is priced right
• Support the service team and kitchen colleagues to ensure smooth operations every day