Description

SUMMARY/OBJECTIVE

The Sous Chef is responsible for assisting in the daily management of kitchen operations, leading culinary teams, and ensuring the highest standards of food quality, presentation, sanitation, and guest satisfaction. This role acts as a hands-on leader and mentor to the culinary team while serving as a key operational partner to the Executive Chef.

ESSENTIAL JOB FUNCTIONS  

·       Support the Head Chef in planning, organizing, and directing daily kitchen operations across all outlets.

·       Ensure all food is prepared and presented according to PUBLIC Hotel standards, recipes, and portion controls.

·       Supervise, train, coach, and motivate culinary staff to maintain high performance and professionalism.

·       Lead kitchen operations in the absence of the Head Chef, ensuring continuity and consistency.

·       Monitor food quality, taste, temperature, and presentation prior to service.

·       Enforce all food safety, sanitation, and health department regulations at all times.

·       Assist with menu development, recipe testing, and seasonal offerings.

·       Manage kitchen labor, scheduling, and productivity to align with business needs.

·       Assist with ordering, inventory control, food cost management, and waste reduction.

·       Collaborate with front-of-house leadership to ensure seamless service execution.

·       Maintain a clean, organized, and efficient kitchen environment.

·       Model PUBLIC’s values, culture, and commitment to excellence through leadership and accountability.

Requirements

REQUIRED SKILLS AND QUALIFICATIONS

·       Strong leadership and people management skills with the ability to inspire, coach, and hold teams accountable.

·       Excellent culinary skills with a strong understanding of modern, high-end food preparation and presentation. 

·       Ability to thrive in a fast-paced, high-volume luxury environment.

·       Strong organizational, time management, and problem-solving skills.

·       Solid understanding of food cost control, inventory management, and labor efficiency.

·       Exceptional attention to detail and commitment to quality.

·       Professional communication skills and the ability to work cross-functionally.

·       Flexibility to work nights, weekends, holidays, and extended hours as required.

Summary

OVERVIEW

At PUBLIC, service is at the heart of everything we do. Our team delivers a service that is personal, gracious, friendly, knowledgeable, and genuine. We believe in creating memorable experiences by connecting with guests on a human level—through passion, empathy, curiosity, and authenticity. We welcome candidates from all backgrounds and experiences. We are an inclusive employer and celebrate diversity in all forms. PUBLIC is committed to creating an environment where everyone feels welcomed, respected, and supported. This is a unique opportunity to join the latest venture from iconic hotelier Ian Schrager and help shape the continued growth of the PUBLIC brand.