Role overview

OVERVIEW

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.

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 benefit plan, available after completing a 3 month probationary period.
4 DAY WORK WEEKS - 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.