OVERVIEW
As Sous Chef, you are responsible for bringing the culinary vision of Published on Main to life through exceptional execution, thoughtful leadership, and operational excellence. Working alongside the Chef de Cuisine and Executive Chef, you lead the daily rhythm of the kitchen, ensuring every service reflects the standards, creativity, and discipline that define our restaurant.
More than managing operations, you cultivate a kitchen culture rooted in Care, Curiosity, and Community—developing people, supporting innovation, and creating an environment where exceptional food and exceptional teams can thrive.
KEY RESPONSIBILITIES
Culinary Excellence
- Lead daily food production while maintaining the highest standards of quality, consistency, and execution.
- Ensure every dish reflects the creativity, precision, and philosophy of Published on Main.
- Work closely with the Executive Chef and Chef de Cuisine to refine recipes, techniques, and seasonal menus.
- Taste, inspect, and coach throughout service to maintain excellence across every station.
Kitchen Leadership
- Lead, support, and develop Chef de Parties, Prep Cooks, and Dishwashers through coaching, mentorship, and accountability.
- Foster strong communication and collaboration across every kitchen station.
- Support recruitment, onboarding, training, and ongoing development of kitchen team members.
- Create an environment where feedback, learning, and continuous improvement are part of everyday service.
- Lead service with confidence while remaining calm, supportive, and solutions-focused under pressure.
Service & Operations
- Oversee the daily operation of the kitchen, ensuring prep, staffing, and service are organized, efficient, and service-ready.
- Support labour management, inventory control, ordering, and cost awareness while protecting product quality.
- Maintain clear communication between kitchen stations and collaborate closely with the front-of-house leadership team.
- Contribute to operational improvements that strengthen efficiency, consistency, and the overall guest experience.
- Ensure equipment, work spaces, and systems are maintained to support seamless execution.
Team & Culture
- Foster a culture rooted in Care, Curiosity, and Community.
- Build trust, accountability, and collaboration throughout the kitchen.
- Lead by example with professionalism, humility, and respect.
- Encourage an environment where every team member feels supported, challenged, and empowered to grow.
- Celebrate successes while maintaining a culture of continuous learning and shared responsibility.
Standards & Accountability
- Uphold Published standards across food quality, cleanliness, organization, and execution.
- Ensure compliance with food safety, sanitation, workplace safety, and company policies.
- Maintain disciplined kitchen systems that support consistency and operational excellence.
- Take ownership of the kitchen environment, addressing challenges proactively and professionally.
- Protect the integrity of the Published experience through consistent leadership and accountability.
WHO YOU ARE
An experienced culinary leader who is passionate about exceptional food, thoughtful leadership, and developing high-performing teams.
A calm and confident presence who thrives in a fast-paced environment while maintaining focus, professionalism, and attention to detail.
A collaborative leader who understands that exceptional restaurants are built through partnership, communication, and mutual respect.
Highly organized and operationally minded, balancing creativity with consistency and execution.
Curious, humble, and committed to continual learning while inspiring those around you to grow alongside the restaurant.
WHY THIS ROLE MATTERS
Exceptional kitchens are built by leaders who develop people as intentionally as they…
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