Chef de Partie

Push Operations; Vancouver; On-site; CAD 52,000 - 65,000; Full time

Benefits offered by this job

Tip pool program

Medical and dental plan

4 day work week

2 weeks paid vacation

Employee discount

Daily staff meal

Job summary

Published on Main is seeking a Chef de Partie who owns their station and upholds the restaurant’s standards through precise preparation and disciplined execution.

You will work with the kitchen leadership to maintain care, curiosity, and community, mentor junior staff, and ensure every plate reflects craftsmanship and quality.

This role emphasizes organization, leadership, and a collaborative spirit in a fast-paced Vancouver kitchen.

Qualifications

• 3-5+ years in a high calibre kitchen with attention to detail.
• Ability to own a station and lead during service.
• Comfortable lifting 25 lbs and standing for long hours.
• Commitment to craftsmanship and high-quality food production.

Responsibilities

• Own and manage your station, ensuring organization and peak readiness.
• Lead service flow, timing, and communication with the team.
• Mentor Prep Cooks and Apprentices through daily coaching.
• Ensure food safety, sanitation, and adherence to standards.
• Complete opening/closing duties with discipline and pride.

Skills

Leadership

Organization

Attention to detail

Mentorship

Teamwork

Job description

As Chef de Partie, you are the owner of your station and a steward of the standards that define Published on Main. Through exceptional preparation, disciplined execution, and an unwavering commitment to craftsmanship, you ensure your station is consistently ready to deliver food of the highest quality.

Working alongside the kitchen leadership team, you contribute to a culture rooted in Care, Curiosity, and Community while continually refining your craft and supporting those around you. Your station reflects your leadership, organization, and attention to detail, and every plate that leaves it contributes to the Published experience.

RESPONSIBILITIES

Culinary Excellence

• Take full ownership of your station, ensuring it is consistently organized, prepared, and ready to perform at the highest level.
• Execute every dish with precision, consistency, and respect for the ingredients, techniques, and standards of Published on Main.
• Maintain complete ownership of your mise en place, ensuring quality, freshness, and readiness throughout service.
• Taste, inspect, and continually refine your work, taking pride in every plate that leaves your station.
• Identify opportunities to improve organization, efficiency, and execution while maintaining the integrity of the culinary program.

Service & Operations

• Lead the daily operation of your station, managing workflow, timing, and communication to support seamless service.
• Maintain appropriate inventory and communicate product needs proactively to ensure uninterrupted execution.
• Demonstrate sound product management through thoughtful ordering, stock rotation, and waste reduction.
• Adapt calmly to changing service demands while maintaining quality, organization, and pace.
• Complete opening, closing, and station maintenance with discipline, consistency, and pride.

Team & Culture

• Foster a culture rooted in Care, Curiosity, and Community.
• Lead your station by example, demonstrating professionalism, accountability, and respect in every service.
• Support the development of Prep Cooks, Commis, Apprentices, and new team members through coaching and daily mentorship.
• Contribute to a kitchen where communication, feedback, and shared responsibility drive continual improvement.
• Recognize that the success of your station contributes to the success of the entire kitchen.

Standards & Accountability

• Uphold Published standards across food quality, consistency, organization, cleanliness, and execution.
• Maintain a station that consistently reflects discipline, professionalism, and attention to detail.
• Ensure all food safety, sanitation, workplace safety, and company policies are followed without compromise.
• Take ownership of challenges, resolve issues proactively, and communicate effectively with kitchen leadership.
• Protect the integrity of the Published experience through consistent execution and personal accountability.

WHO YOU ARE

• A skilled culinary professional who takes pride in owning your station and consistently delivering exceptional food.
• Highly organized and disciplined, with the ability to anticipate needs, prioritize effectively, and remain composed during demanding service.
• A natural leader through action, setting the standard for professionalism, craftsmanship, and accountability.
• A collaborative teammate who understands that exceptional kitchens are built through trust, communication, and shared ownership.
• Curious, humble, and committed to continually refining your craft while helping those around you grow.
• Ability to lift 25lbs safely.
• 3-5+ years prior experience working in a high caliber kitchen and a solid understanding of the expectations and standards associated with these establishments, including attention to detail, presentation, and high-quality food production.

WHY THIS ROLE MATTERS

Every exceptional service begins with exceptional preparation. The Chef de Partie plays a vital role in bringing the vision of Published on Main to life by taking complete ownership of their station and executing with consistency, discipline, and pride. Through Care, Curiosity, and Community, this role strengthens the kitchen team and ensures every dish reflects the quality, creativity, and craftsmanship our guests have come to expect.

Note: This job description is intended to provide a general overview of the responsibilities and expectations associated with this position. Duties and responsibilities may evolve based on the needs of the restaurant. Additional responsibilities may be assigned to support the continued success of Published on Main.

WHAT’S IN IT FOR YOU

• Participation in our tip pool program to boost your income.
• Group medical and dental plan, after successful completion of a 3 month probationary period.
• Generally, a 4 DAY WORK WEEK - balance is important.
• 2 weeks paid vacation annually.
• Employee Discount Program.
• Daily staff meal.

*We are looking to fill this position immediately. Candidates who are currently located in Vancouver or have firm relocation plans in place may be prioritized due to the urgency of the role.

*All applicants must legally be permitted to work in Canada.

Our goal is to be representative of our community, by fostering an inclusive and diverse environment where every person has an equal opportunity to enjoy a successful career. Hiring decisions are made based on qualifications and operational needs, not influenced by race, colour, creed, age, sex, gender, sexual orientation, national origin, religion, marital status, medical condition, physical or mental disability, military service, pregnancy, childbirth, unrelated criminal conviction, or any other protected ground. Reasonable accommodation is available for qualified individuals with disabilities, upon request.

WHAT’S IN IT FOR YOU

• Participation in our tip pool program to boost your income.
• Group medical and dental plan, available after successful completion of a 3 month probationary period.
• 2 weeks annual paid time off.
• Employee Discount Program.
• Daily staff meal.

Our goal is to be representative of our community, by fostering an inclusive and diverse environment where every person has an equal opportunity to enjoy a successful career. Hiring decisions are made based on qualifications and operational needs, not influenced by race, colour, creed, age, sex, gender, sexual orientation, national origin, religion, marital status, medical condition, physical or mental disability, military service, pregnancy, childbirth, unrelated criminal conviction, or any other protected ground. Reasonable accommodation is available for qualified individuals with disabilities, upon request.