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.
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.
PHYSICAL REQUIREMENTS
- Ability to stand and walk for extended periods of time.
- Ability to lift, carry, push, or pull up to 50 pounds.
- Ability to bend, stoop, reach, and work in a hot, fast-paced kitchen environment.
- Manual dexterity required for food preparation and kitchen equipment operation.
EDUCATION AND EXPERIENCE REQUIREMENTS*
- Culinary degree or formal culinary training preferred
- Minimum of 3–5 years of progressive culinary experience, including leadership or supervisory roles.
- Prior experience in a luxury hotel, high-end restaurant, or upscale hospitality environment strongly preferred.
- Prior experience with Craftable and Toast strongly preferred.
- Food Safety Certification (ServSafe or equivalent) required or ability to obtain upon hire.
EQUAL OPPORTUNITY EMPLOYER
PUBLIC is an equal opportunity employer. We select, train, and promote the most qualified individuals regardless of race, gender, sexual orientation, age, religion, national origin, disability, veteran status, or any other protected category. PUBLIC complies with all applicable local, state, and federal laws, including the California Fair Employment and Housing Act (FEHA).
