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 robust 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 exe

📌 SOUS CHEF (Canada)
🏢 Published By Northland
📍 Canada