Job Description

Job Title: Chef de Cuisine
Location: June Wine Bar
Reports To: Chief Operating Officer
Direct Reports: Executive Sous Chef(s), Sous Chefs, and key hourly culinary leads

June opened its doors in January 2015 as Brooklyn’s first natural wine bar, drawing inspiration from cozy restaurants and wine bars found in Paris. Our focus is selecting wines with minimal intervention that deploy biodynamic regenerative agriculture techniques in the fields. June was co-founded by Henry Rich and Tom Kearney, previously of Brooklyn favorites Sweetwater and The Farm on Adderly. June’s menu is focused on seasonal cooking, featuring plates meant to be shared among friends.

THE ROLE:
The Oberon Group, the Brooklyn hospitality company behind neighborhood favorites June Wine Bar, Rhodora Wine Bar, and Rucola Restaurant, is seeking a CDC for June.   We are looking for a collaborative, creative, and disciplined person to recruit, train, and lead a talented and hard-working team as our Chef de Cuisine. Key Responsibilities

• Lead day-to-day kitchen operations, Lead the BOH team and manage BOH scheduling
• Uphold rigorous standards for flavor, consistency, plating, and pace; ensure every plate reflects the restaurant’s creative direction.
• Recruit and train a diverse back-of-house team; create clear prep guides, station charts, and SOPs.
• Give timely, actionable feedback; develop both hourly and management staff for growth
• Establish production schedules, pars, and inventory systems 
• Implement recipe costing, prep lists, waste logs, and ordering protocols; maintain accurate digital documentation.
• Set the standard for NYC DOH compliance and safe work habits; prepare and lead the team through inspections.
• Ensure organization, sanitation, and maintenance across all BOH areas.
• Manage labor to business needs while hitting labor targets; build schedules and approve payroll.
• Track and report weekly prime costs 
• Communicate clearly with FOH leadership, events, and museum partners; keep everyone aligned on menus, 86s, timing, and special programming.

Qualifications

• 3+ years of BOH leadership (Sous, Exec Sous, or CDC) 
• Proven success training teams and running high-quality, consistent services.
• Strong command of recipe development, costing, ordering, inventory, and scheduling.
• Demonstrated ability to positively impact prime costs without compromising standards.
• Current Food Protection Certificate (NYC DOH) 
• Exceptional attention to detail; calm under pressure; proactive communicator.
• A genuine talent scout who enjoys mentoring—because we’re in the people business.

Job Tags

Hourly pay, Full time, Seasonal work,

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