Head Chef

About the June

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.

About the Role

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

What We’re Looking For

The 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 judgment
• Strong communicator with vendors, partners, guests, and teammates
• Works well with others and welcomes feedback
• Can juggle multiple tasks and projects efficiently
• Reliable and punctual
• Thrives in a fast-paced environment and manages shifting priorities
• Positive, creative, and eager to learn new things
• Leads by example, inspiring and educating team members
• Detail-oriented, both operationally and administratively
• Willing to work evenings and weekends as needed

Education & Experience

• At 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 club
• Demonstrated success in recruiting, developing, and retaining a high-performing kitchen team
• Strong background in modern, ingredient-driven cuisine and seasonal menu development
• Exceptional communication and leadership abilities, with a collaborative management style
• Proficient in administrative tasks, including inventory, ordering, and kitchen financials
• ServSafe or equivalent Food Handler’s Certification required
• Comfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools)
• Culinary degree or equivalent professional training preferred, but not required

• Health Care Plan (Medical, Dental & Vision)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Life Insurance
• Short Term & Long Term Disability
• Shift Meal