Head Chef

The June is a pioneering hospitality company and private members club dedicated to delivering an elevated and modern experience of belonging in emerging and previously overlooked US markets. As a next-generation hospitality establishment, The June operates as a unique community-focused venue that combines the essence of hospitality, design, and memorable experiences to cultivate a sense of exclusivity and connection among its members. This company has garnered recognition for its flagship club located in Jacksonville, Florida, a city known for its rapid economic growth and potential. This venue is not just a hospitality outlet but a vision for the future of city clubs, representing a strategic step towards building membership clubs that embody the lifestyle and needs of tomorrow's urban populations. The June's operations are supported by an experienced global team comprising hospitality experts, skilled designers, and proficient operators who are committed to curating high-quality, engaging experiences that enrich their members' lives. The company's approach integrates community-building with exceptional culinary and design standards, setting a benchmark in the hospitality industry for next-generation clubs.

The role of Head Chef at The June is a critical leadership position responsible for managing all culinary activities across two kitchens as well as supporting food production for four restaurants associated with the club. This hands-on role places the Head Chef at the core of daily kitchen operations, including designing and implementing kitchen programs, overseeing systems and routines, and spearheading culinary research and development efforts to continuously innovate and elevate the menu offerings. The Head Chef is entrusted with building and leading a diverse kitchen staff, guaranteeing robust training, managing inventory and food costs, and ensuring top-tier food quality and service that align with the club's high standards. They also maintain kitchen cleanliness, organization, and equipment, ensuring operational efficiency and safety. The position demands a leader who embodies The June's values — someone who is upbeat, inclusive, and capable of managing a fast-paced environment with adaptable and creative problem-solving skills. With responsibilities spanning from pre-opening vendor research and menu development to post-opening staff management and financial oversight, this role offers a dynamic and rewarding challenge for experienced culinary professionals seeking to make a distinctive impact in a cutting-edge hospitality setting. Salary and employment type are competitive within the upscale hospitality sector, with benefits and a collaborative work culture that supports professional growth and personal well-being.