OVERVIEW
As Pastry Sous Chef, you are responsible for leading and evolving the pastry program at Published on Main through exceptional craftsmanship, thoughtful leadership, and operational excellence. From breads and desserts to mignardises and seasonal creations, you ensure every element reflects the creativity, precision, and care that define our culinary philosophy.
Working alongside the Executive Chef, Chef de Cuisine, and kitchen leadership team, you lead the daily pastry operation while cultivating a culture rooted in Care, Curiosity, and Community. Through mentorship, innovation, and unwavering standards, you help create an exceptional experience for both guests and team members.
KEY RESPONSIBILITIES
Culinary Excellence
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Lead the execution of the pastry program, ensuring every dessert, bread, pastry, and mignardises reflects the standards of Published on Main.
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Collaborate with the Executive Chef and Chef de Cuisine to develop, refine, and execute seasonal pastry menus that complement the restaurant's culinary vision.
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Drive recipe development, testing, documentation, and consistency across all pastry production.
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Maintain exceptional standards of craftsmanship, presentation, flavour, and consistency through tasting, coaching, and continuous refinement.
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Champion creativity while balancing innovation with operational practicality and consistency.
Kitchen Leadership
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Lead, support, and develop pastry team while fostering accountability, collaboration, and professional growth.
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Create clear production plans and prioritize daily workflow to ensure the pastry team is prepared for service.
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Coach and mentor team members through regular feedback, hands-on teaching, and skill development.
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Support recruitment, onboarding, training, and performance development within the pastry team.
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Foster strong communication and collaboration between pastry and savoury teams and front of house to ensure a seamless kitchen operation.
Service & Operations
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Oversee the daily operation of the pastry program, ensuring production schedules, mise en place, and service are organized, efficient, and consistently executed.
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Manage ordering, inventory, food costs, and product utilization while minimizing waste and maintaining quality.
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Maintain recipe books, production schedules, and operational systems that support consistency across services.
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Ensure pastry equipment, workspaces, and storage areas remain clean, organized, and service-ready.
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Support restaurant service as needed while contributing to the overall success of the kitchen.
Team & Culture
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Foster a culture rooted in Care, Curiosity, and Community.
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Build trust, accountability, and collaboration throughout the kitchen.
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Lead with professionalism, humility, and respect while creating an environment where people are encouraged to learn and grow.
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Promote open communication, teamwork, and shared ownership of the guest experience.
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Celebrate creativity while maintaining the discipline and consistency required for exceptional execution.
Standards & Accountability
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Uphold Published standards across pastry production, food quality, cleanliness, organization, and execution.
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Ensure compliance with food safety, sanitation, workplace safety, and company policies.
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Maintain disciplined systems that support consistency, efficiency, and operational excellence.
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Take ownership of the pastry program, proactively identifying opportunities for improvement and addressing challenges with professionalism.
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Protect the integrity of the Published experience by ensuring every pastry offering reflects the restaurant's commitment to excellence.
WHO YOU ARE
An experienced pastry professional with a passion for exceptional craftsmanship and creativity.
A thoughtful leader who inspires confidence through mentorship, consistency, and leading by example.
Highly organized and detail-oriented, with the ability to balance creativity, production planning, and operational excellence.
A collaborative teammate who understands that exceptional restaurants are built through partnership across every department.
Calm, focused, and dependable under pressure, with the ability to maintain the highest standards during demanding service periods.
Curious, humble, and committed to continual learning while contributing to the ongoing evolution of the pastry program and the restaurant.
WHY THIS ROLE MATTERS
The pastry program is an integral part of the Published experience, bringing creativity, craftsmanship, and balance to every menu. The Pastry Sous Chef plays a vital role in shaping that experience by leading with precision, curiosity, and care while developing people and maintaining the highest culinary standards. Through Care, Curiosity, and Community, this role strengthens the kitchen team and ensures every pastry offering reflects the quality and creativity that define Published on Main.
WHAT’S IN IT FOR YOU
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Participation in our tip pool program to boost your income. after completing a 90-day probationary period.
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Group medical and dental plan, available after completing a 90-day probationary period.
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2 weeks annual paid time off
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Employee Discount Program
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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.
