SOUS CHEF - Daytime Prep

Published By Northland; Vancouver; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Tip pool program

Group medical and dental plan

2 weeks annual paid time off

Employee Discount Program

Daily staff meal

Job summary

Published on Main in Vancouver is seeking an experienced Sous Chef to lead daily prep, production, and the bread program, ensuring top-quality dishes and adherence to standards.

You will balance hands-on craft with operational leadership, mentor the team, and collaborate with the Chef de Cuisine to evolve the culinary program.

The role emphasizes care, curiosity, and community in a fast-paced kitchen.

Responsibilities

• Lead daily prep production, ensuring exceptional quality, consistency, and respect for Published ingredients and techniques.
• Establish daily and weekly production priorities, managing schedules, quantities, and workflow for kitchen readiness.
• Lead the Published bread program, overseeing fermentation, shaping, baking, and quality control.
• Maintain and refine recipes, techniques, and production processes while protecting the culinary program's integrity.
• Manage ordering, receiving, storage, and inventory levels while controlling purchasing and waste.
• Train team members in bread-making techniques, craftsmanship, and quality standards.
• Collaborate with the Chef de Cuisine and Sous Chefs to anticipate needs and improve production systems.
• Coach and develop team members through training and mentorship.

Job description

As Sous Chef, you are responsible for leading the daily production and preparation that form the foundation of the Published culinary experience. Through strong organization, technical excellence, and thoughtful leadership, you ensure the kitchen is consistently supplied with high-quality preparations that meet the standards of Published on Main.

You oversee daily production, team priorities, ordering, inventory management, and the bread program. You balance hands‑on craftsmanship with operational leadership, ensuring production is efficient, consistent, and aligned with the restaurant's standards and needs.

Through Care, Curiosity, and Community, you foster accountability, collaboration, and continuous improvement while helping bring the Published culinary vision to life.

KEY RESPONSIBILITIES

Production & Operations

• Lead daily prep production, ensuring exceptional quality, consistency, and respect for Published ingredients and techniques.
• Establish daily and weekly production priorities, managing schedules, quantities, and workflow to ensure kitchen readiness.
• Lead the Published bread program, overseeing fermentation, shaping, baking, and quality control.
• Maintain and refine recipes, techniques, and production processes while protecting the integrity of the culinary program.
• Manage ordering, receiving, storage, and inventory levels while controlling purchasing and waste.
• Maintain disciplined inventory practices, including stock rotation, labelling, dating, and proper storage.
• Monitor product usage, yields, and waste to improve efficiency and support food cost management.
• Train team members in bread‑making techniques, craftsmanship, and quality standards.
• Maintain clean, organized, and well‑equipped production areas that meet food safety and operational standards.
• Collaborate with the Chef de Cuisine and Sous Chefs to anticipate needs, support menu development, and continuously improve production systems.
• Supervise the prep team, establishing clear priorities, expectations, and accountability.
• Direct daily assignments and workflow based on team capabilities and production needs.
• Coach and develop team members through training, feedback, and mentorship.
• Foster a culture of Care, Curiosity, and Community, emphasizing teamwork, professionalism, and craftsmanship.
• Build strong relationships through proactive communication and collaboration.
• Support onboarding, performance development, and team growth.
• Lead with humility, consistency, and respect, fostering a supportive and accountable environment.

Standards & Accountability

• Uphold Published standards across culinary execution, quality, production, and professionalism.
• Ensure compliance with food safety, sanitation, allergen management, and health and safety procedures.
• Maintain accountability for production quality, inventory, cleanliness, and operational readiness.
• Reinforce expectations through clear direction, coaching, and follow‑through.
• Address production challenges proactively, exercising sound judgement and escalating concerns appropriately.
• Protect the culinary program through disciplined execution and continuous improvement.

WHO YOU ARE

An experienced culinary professional with strong technical knowledge, exceptional organizational skills, and a passion for craftsmanship.

A confident, hands‑on leader who understands how thoughtful planning, preparation, and execution contribute to exceptional restaurant experiences.

Skilled in bread production, with strong knowledge of fermentation, baking techniques, and quality control.

Highly organized and operationally minded, balancing production priorities, inventory, ordering, and team leadership.

A thoughtful coach who develops others through mentorship, clear expectations, and constructive feedback.

A collaborative communicator who remains composed under pressure and values alignment across the culinary team.

Curious, humble, and committed to improving your craft, developing your leadership skills, and contributing to the evolution of Published on Main.

WHY THIS ROLE MATTERS

Exceptional culinary experiences begin long before a dish reaches the pass. They are built through thoughtful preparation, quality ingredients, skilled craftsmanship, and the countless details that make exceptional service possible.

As Sous Chef, you create the foundation that allows the Published kitchen to perform at its best. Through production leadership, craftsmanship, and team development, you ensure the culinary vision is executed with consistency, care, and pride while supporting the continued evolution of Published on Main.

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, available after 3 months of continuous active employment.
• 2 weeks annual paid time off.
• Employee Discount Program
• Daily staff meal

*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.