Job Description

SUMMARY/OBJECTIVE

The Head Chef is responsible for overseeing the entire culinary program, ensuring operational excellence, guest satisfaction, and financial performance. This leader manages menu development, culinary innovation, kitchen operations, food quality and presentation, sanitation and team performance. The Head Chef if both a visionary and a hands-on operator who inspires, coaches, and develops the culinary team while fostering a culture of creativity, collaboration, and excellence.

ESSENTIAL JOB FUNCTIONS

• Be an ambassador for PUBLIC by embodying and promoting PUBLIC’s core values and objectives.
• Think and act like an owner.
• Provide visionary leadership for all culinary operations, ensuring consistency, creativity, and excellence in every guest experience.
• Develop, implement, and continuously evolve menus that reflect culinary trends while aligning with guest preferences and business goals.
• Ensure all food is prepared, plated, and served according to the highest standards of quality, presentation, and consistency.
• Drive financial results by managing food and labor costs, developing operational efficiencies, and implementing cost-control strategies without compromising service or quality.
• Oversee compliance with health, safety, sanitation, and food handling standards as mandated by state, local, and federal agencies.
• Lead, mentor, and inspire a diverse kitchen team, fostering professional growth, accountability, and collaboration.
• Recruit, train, and retain top culinary talent; establish performance standards and provide regular feedback, coaching, and recognition.
• Partner with hotel leadership on event planning, banquets, and special promotions, ensuring flawless execution and innovative offerings.
• Maintain strong relationships with local vendors, farmers, and suppliers to secure high-quality ingredients and promote sustainability.
• Attend all required leadership meetings and actively contribute to overall hotel strategy.
• Act as a visible leader in the kitchen and on the floor, engaging with guests to gather feedback and elevate the dining experience.

REQUIRED SKILLS AND QUALIFICATIONS

• Mastery of advanced culinary techniques and multiple cooking styles.
• Highly developed knowledge of various culinary styles and mastery of all line level cooking stations.
• Strong leadership and people management skills, with proven ability to motivate and inspire teams.
• High level of creativity with the ability to innovate while respecting brand standards.
• Financial acumen with experience in budgeting, forecasting, and cost control.
• Excellent communication and interpersonal skills, with the ability to collaborate cross-functionally.
• Ability to thrive in a fast-paced, high-pressure environment with attention to detail and consistency.
• Flexible schedule with availability on nights, weekends, and holidays.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods in a fast-paced kitchen.
• Capable of lifting, carrying, and moving food supplies, equipment, and containers up to 40–50 lbs.
• Frequent bending, reaching, twisting, and stooping while preparing and plating dishes.
• Good manual dexterity for handling knives, kitchen tools, and cooking equipment safely.
• 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*

• Minimum of 7-10 years of progressive culinary experience, including 3+ years in a senior leadership role (Executive Chef or Head Chef).
• Experience in luxury or lifestyle hotels, high-volume restaurants, or upscale dining establishments required.
• Culinary degree from an accredited institution preferred.
• Proven track record in menu creation, team development, and operational excellence.
• Computer literacy including Microsoft Office Suite and POS/kitchen management systems.
• Fluency in English (verbal and written); multilingual skills a plus.

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).

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