Prep Cook

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. SUMMARY/OBJECTIVE

The Prep Cook is responsible for supporting the kitchen team by preparing high-quality ingredients and components needed for daily service. The Prep Cook ensures that all food preparation is completed according to PUBLIC’s recipes, specifications, and safety standards. This role is essential in maintaining efficiency, consistency, and excellence in food quality, while upholding cleanliness and organization in the kitchen.

 

ESSENTIAL JOB FUNCTIONS

• Be an ambassador for PUBLIC by meeting and exceeding PUBLIC core objectives and values.
• Maintain and ensure the overall cleanliness and safety of the work area/assigned station and the establishment.
• Perform opening and closing procedures for the prep area.
• Prepare ingredients such as chopping, slicing, peeling, marinating, portioning, and measuring according to recipes and production lists.
• Provide prepared food items as dictated by the menu, production needs, guest requests, or management in a clean, safe, and timely manner.
• Follow directions and maintain good working relationships with supervisors and managers.
• Follow proper payroll and uniform procedures.
• Operate kitchen equipment safely and properly, including knives, slicers, mixers, and food processors.
• Utilize the computer system and read all production lists and prep orders.
• Prepare all food items in a timely manner to support kitchen operations.
• Handle all types of food and rotate stock according to established procedures (FIFO).
• Work closely with standard recipes and portion controls to maintain consistency and quality.
• Assist Line Cooks and other kitchen staff during service as needed.
• Ensure all prep items are properly labeled, dated, stored, and organized.
• Work with cutlery in a proficient, safe, and efficient manner.
• Ensure compliance with sanitation fundamentals and Health Department requirements set forth by PUBLIC and all local, state, and federal regulations.
• Ensure compliance with all hotel policies and procedures at all levels.
• Perform all other responsibilities, tasks, and special projects as assigned by leadership.

 

 

REQUIRED SKILLS AND QUALIFICATIONS

• Must have the ability to work a flexible schedule, including weekends, holidays, and late hours when necessary.
• Maintain a high level of personal appearance and hygiene at all times.
• Must have the ability to report to work on time and when scheduled.
• Must have the ability to stand and/or walk for extended periods of time.
• Possess excellent interpersonal and communication skills.
• Maintain a positive and professional attitude at all times.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• Strong organizational skills and attention to details.

 

PHYSICAL REQUIREMENTS

• Ability to stand and walk for long periods in a hot and fast-paced kitchen.
• Capable of lifting, carrying, and moving ingredients, pots, and pans, typically up to 40–50 lbs.
• Frequent bending, reaching, stooping, and twisting while cooking and plating dishes.
• Good manual dexterity for handling knives, kitchen tools, and cooking equipment safely.
• Ability to work under time pressure during peak service hours, including evenings, weekends, and holidays.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

 

 

EDUCATION AND EXPERIENCE REQUIREMENTS

• A minimum of one to two years’ experience in a professional kitchen or fine dining food preparation.
• Basic knowledge of kitchen operations, food preparation techniques, and sanitation standards.
• Ability to read, write and speak English fluently.
• Strong understanding of proper food handling, storage, and rotation procedures.
• Ability to follow standardized recipes, prep lists, and instructions accurately.
• Culinary school training, certificate, or apprenticeship is a plus but not required.
• Up-to-date sanitation classes.

 

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).