WHO WE ARE
Led by award-winning executive chef Gus Stieffenhofer-Brandson, Published on Main invites guests to experience cuisine that excites, intrigues, and surprises - telling the story of British Columbia’s much-loved farms, foragers, and producers through food, while being inspired by our Canadian roots and global culinary playground. Share a variety of dishes amongst friends or book our multi-course, multi-sensory tasting journey with sublime wine pairings and inventive cocktails. Published on Main received one of Vancouver’s first Michelin stars in 2022, which it retained in 2023, and currently sits in the top 10 on Canada’s 100 Best Restaurants list.
THE OPPORTUNITY
Published On Main is currently searching for a dedicated chef to join our team as the Research, Development & Fermentation Chef.
START DATE: Flexible between now and Sept 1.
POSITION OVERVIEW
As the Research, Development & Fermentation Chef, you will be at the forefront of culinary innovation, driving the development of new recipes and menu items that reflect our restaurant's philosophy. You will take ownership of daytime prep operations and the fermentation program. Your leadership will also extend to training and mentoring both the BOH and FOH teams, fostering a culture of creativity, excellence, and safety.
RESPONSIBILITIES
CULINARY DEVELOPMENT & INNOVATION
- Assist in the creation and testing of new recipes, collaborating with the CDC and Executive Chef to refine dishes, ensuring they align with the restaurant’s culinary ethos.
- Stay ahead of culinary trends, incorporating innovative techniques and ingredients into the menu.
- Document and standardize recipes for consistency across all service periods.
PREP & FERMENTATION MANAGEMENT
- Oversee and manage the daytime prep, fermentation program, ensuring all tasks are completed efficiently and to the highest standard.
- Assign daily responsibilities to prep cooks and provide guidance and support as needed.
- Ensure that the kitchen is fully prepped and ready for service, with all ingredients and components properly prepared and stored.
INVENTORY & ORDERING MANAGEMENT
- Monitor inventory levels and oversee the ordering of ingredients and supplies necessary for recipe development and daily prep.
- Ensure proper stock rotation and storage practices are followed to preserve freshness and reduce spoilage.
CULTURE & LEADERSHIP
- Foster an inclusive and supportive kitchen atmosphere, embracing diversity and encouraging collaboration.
- Build a culture of open communication and collective success, where each team member’s contribution is valued.
- Lead by example, demonstrating a strong work ethic, attention to detail, and a passion for culinary excellence.
- Mentor and develop the prep team, helping them to grow their skills and advance in their careers.
- Conduct regular training sessions for both BOH and FOH staff, ensuring they are knowledgeable about new menu items and the culinary techniques used in their preparation.
- Collaborate with the FOH team to enhance their understanding of the menu, enabling them to communicate confidently with guests.
- Provide ongoing support and feedback to kitchen staff, helping them to improve their culinary skills and knowledge.
SAFETY & COMPLIANCE
- Ensure adherence to health and safety regulations, ensuring all kitchen practices meet the highest standards.
- Ensure adherence to policies and procedures, maintaining an environment of discipline and order.
Note: This job description is intended to provide a general overview of the responsibilities and tasks associated with this position. Duties and responsibilities may vary based on the specific needs of the organization. Additional duties may be assigned as needed to support the restaurant's operations and objectives.
WHO YOU ARE
Integrity: You value honesty, humility, and follow-through.
Determination: Approach challenges with fearless determination while embracing a sense of fun.
Innovation: Bring creativity, vision, and a cutting-edge mindset to your work.
Team Commitment: Contribute positively to our culture and collaborate effectively with the team.
Passion for Excellence: Maintain a high standard of quality and professionalism in all that you do.
Empowerment: Believe in unleashing the potential of yourself and others.
- 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.
- Appropriate experience and a passion for fermentation, preserving and recipe development.
- The ability to work under pressure, efficiently maintaining quality in a fast-paced and demanding environment, especially during peak hours.
- A good understanding of the restaurant's menu and culinary ethos, including the ingredients, flavour profiles, and cooking techniques often used and the skill to execute dishes and recipes accurately.
- A keen eye for detail, ensuring that every menu item or dish component they work on meets the highest standards.
- The confidence to adapt quickly, think on their feet, and handle unexpected situations such as changing menu items, last-minute requests, or special dietary restrictions.
- Effective communication and teamwork skills and the ability to collaborate with team members, and work harmoniously in a fast-paced, high-stress environment.
- Eagerness to learn and grow both personally and professionally.
An entrepreneurial spirit with a fresh perspective.
WHAT’S IN IT FOR YOU
- Participation in our tip pool program to boost your income.
- Group medical and dental plan, available after completing a 90-day probationary period.
- Flexible scheduling to accommodate personal and family needs.
- Ongoing mentorship for your personal and career development.
- Employee Recognition Program
- Employee Discount Program
*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.
Boxset Collective is a compilation of some of Vancouver’s leading hospitality concepts, created by folks who simply want to deliver quality culinary and libatious experiences to the community. Its current collection features award-winning restaurants Published on Main, Bar Susu, Novella, and beverage brands Twin Sails Brewing and Thorn & Burrow Wines.
Published on Main - Led by award-winning executive chef Gus Stieffenhofer-Brandson, Published on Main invites guests to experience cuisine that excites, intrigues, and surprises - telling the story of British Columbia’s much-loved farms, foragers, and producers through food, while being inspired by our Canadian roots and global culinary playground. Share a variety of dishes amongst friends or book our multi-course, multi-sensory tasting journey with sublime wine pairings and inventive cocktails. Published on Main is regarded as one of the top restaurants in the country and recently received one of Vancouver’s first Michelin stars, maintaining it for the second year in a row.
Facebook: published.on.main | Instagram: @published.on.main |
