Lead Line 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 Lead Cook is responsible for overseeing daily kitchen operations while ensuring the highest quality of food preparation, presentation, and service. This role leads by example, supports and guides the culinary team, and ensures all food is prepared according to PUBLIC’s standards, recipes, and timing expectations. The Lead Cook plays a key role in maintaining efficiency, consistency, and excellence 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.
• Supervise, train, and support Line Cooks and Prep Cooks to ensure proper execution of kitchen duties.
• Maintain and ensure the overall cleanliness, safety, and organization of all work areas and kitchen stations.
• Perform and oversee opening and closing procedures.
• Ensure food is prepared and presented according to company recipes, specifications, and quality standards.
• Monitor food production and ticket times to maintain efficiency during service.
• Follow directions and maintain strong working relationships with kitchen leadership and management.
• Enforce proper payroll, scheduling, and uniform procedures.
• Operate all kitchen equipment safely and ensure proper usage by staff.
• Utilize the computer system to manage orders, production, and inventory-related tasks.
• Ensure all food items are prepared in a timely manner to meet service demands.
• Oversee proper food handling, labeling, storage, and rotation procedures (FIFO).
• Work closely with standard recipes and plate presentation guidelines to maintain consistency.
• Lead by example in all cooking techniques, sanitation practices, and professionalism.
• Assist with inventory management, ordering, and minimizing food waste.
• 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.
• Step in to assist with food preparation, cooking, or plating as operationally required.
• 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.
• Strong leadership, interpersonal, and communication skills.
• Maintain a positive, professional, and solution-oriented attitude at all times.
• Ability to train, motivate, and manage a team in a fast-paced environment.
• Know how to participate in a team environment and assist other departments when needed, providing lateral service.
• Ability to multitask, prioritize, and work efficiently under pressure.
• 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

• High school diploma or equivalent required; culinary degree or formal culinary training preferred.
• Minimum of three to five years of experience in a professional kitchen, with at least one to two years in a leadership or supervisory cooking role.
• Ability to read, write and speak English fluently.
• Must possess a valid California Food Handler Card or be able to obtain one within the required time frame.
• Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
• Proven experience in training, leading, and supervising kitchen staff.
• In-depth understanding of food safety, sanitation standards, and Health Department regulations.
• Ability to follow, enforce, and train others on standardized recipes, prep lists, and kitchen procedures.
• Experience working in high-volume, fine dining, or upscale restaurant environments preferred.

 

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).