SUMMARY/OBJECTIVE
The Cook is responsible for preparing, cooking, and plating food in accordance with PUBLIC recipes, specifications, quality standards, and timing expectations. This role combines line cook and prep cook responsibilities, including food production, station setup, ingredient preparation, cooking, plating, storage, rotation, cleanliness, and sanitation. The Cook works closely with culinary leadership and the kitchen team to deliver consistent, high-quality food and maintain an efficient, safe, and organized operation.
ESSENTIAL JOB FUNCTIONS
- Be an ambassador for PUBLIC by meeting and exceeding PUBLIC core objectives and values.
- Prepare, cook, and plate menu items according to standardized recipes, specifications, portion controls, and presentation standards.
- Complete daily prep and production tasks, including washing, peeling, trimming, cutting, portioning, marinating, mixing, batching, and other assigned preparations.
- Set up and maintain an assigned station so ingredients, equipment, smallwares, and tools are clean, organized, stocked, and ready for service.
- Perform opening and closing procedures, including station setup, breakdown, cleaning, storage, labeling, and restocking.
- Read and prioritize orders accurately and communicate with the culinary team to maintain proper timing and coordination during service.
- Cook a wide variety of foods using modern and classical cooking techniques while maintaining consistency in quality, temperature, doneness, and presentation.
- Handle, store, label, date, and rotate food products according to established procedures and food safety standards.
- Maintain cleanliness and safety of the assigned station, kitchen work areas, tools, equipment, and storage areas at all times.
- Operate kitchen equipment safely and use knives and other kitchen tools proficiently, safely, and efficiently.
- Ensure compliance with sanitation fundamentals, food safety practices, and Health Department requirements set forth by PUBLIC and applicable local, state, and federal regulations.
- Follow standard recipes and preparation procedures to maintain consistency, quality, and efficient production while minimizing waste.
- Collaborate with supervisors and team members, provide lateral service, follow proper payroll, timekeeping, uniform, and personal hygiene procedures, and perform other duties as assigned.
REQUIRED SKILLS AND QUALIFICATIONS
- Ability to work a flexible schedule, including evenings, weekends, holidays, and late hours when necessary.
- Ability to follow recipes, verbal and written directions, production lists, and timing standards accurately.
- Excellent communication and interpersonal skills with the ability to work respectfully and effectively as part of a team.
- Ability to multitask, prioritize work, and remain organized and focused in a fast-paced, high-volume kitchen.
- Strong attention to detail, quality, cleanliness, and consistency in food preparation and service.
- Good manual dexterity and knife skills, along with a high level of personal appearance and hygiene.
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.