Sous Chef

Communal is one of Utah's original farm-to-table kitchens, proudly operating for over a decade in a dining space that seats just 44 guests. This intimate restaurant setting allows the team to focus on craftsmanship and quality rather than volume. Communal has earned a strong reputation for its thoughtful and seasonal cooking that highlights its carefully curated relationships with local farmers, ranchers, and producers. Their menus change seasonally to showcase the freshest ingredients available, reflecting an ongoing commitment to culinary excellence and the sustainability of supporting regional agriculture. The kitchen operates on a scratch-made philosophy where nearly everything is prepared in-house, including stocks, sauces, breads, pastas, desserts, and charcuterie. The restaurant serves brunch and dinner six days a week, with a professional team that emphasizes hospitality, integrity, and continuous improvement to provide guests with an exceptional dining experience.

The Sous Chef role at Communal is a crucial leadership position working closely with the Executive Chef to oversee the day-to-day kitchen operations while upholding the restaurant's exacting culinary standards. The Sous Chef is responsible for executing daily prep with consistency and precision, preparing ingredients and components for menus that frequently evolve with the seasons. This role demands superior knife skills and mastery of both classical and modern food preparation techniques to ensure every dish leaving the kitchen is beautiful and of the highest quality. Beyond culinary skills, the Sous Chef leads and mentors line cooks, fostering a respectful and professional kitchen culture that supports growth and collaboration. Additional responsibilities include assisting with ordering, maintaining inventory, recipe execution, food cost management, and enforcing impeccable sanitation and food safety standards. The Sous Chef must be ready to take ownership of service in the Executive Chef's absence, demonstrating calm and effective leadership under pressure.

Ideal candidates bring prior experience as a Sous Chef or a highly accomplished Lead Line Cook within a scratch kitchen environment. They should thrive in a dynamic workplace where menu flexibility and seasonality are key. This role suits chefs with outstanding skills in food preparation, fabrication, and plating, as well as exceptional organizational skills to execute prep lists efficiently without compromising quality. A deep appreciation for cooking with fresh, locally sourced ingredients and a passion for teaching and mentoring are essential. Candidates who seek to grow their career in a restaurant that values craftsmanship over shortcuts will find Communal an excellent fit.

What sets Communal apart is its intimate and quality-focused environment, with a team deeply connected to farm-to-table principles and innovative menu development that embraces creativity and collaboration. As part of the Heirloom Restaurant Group, Communal offers competitive compensation based on experience and opportunities for advancement within a respected hospitality group. Full-time employment includes a starting wage of $20 per hour with a 90-day performance evaluation. Benefits include paid time off and insurance reimbursement plans for full-time employees, along with the unique culture of a culinary team dedicated to excellence and thoughtful cooking that draws from the very best of Utah's local food producers.

If you are passionate about high-level, seasonal cooking and want to join a professional team that values precision, mentorship, and integrity in every dish, Communal invites you to apply by submitting your resume, a brief introduction, references, and sharing a dish that best represents your culinary philosophy.