Sous Chef

Communal is one of Utah's original farm-to-table kitchens with over a decade of experience crafting thoughtful, seasonal cuisine that highlights strong relationships with local farmers, ranchers, and producers. Known for its intimate 44-seat dining room, Communal prioritizes craftsmanship over volume, offering brunch and dinner six days a week. This restaurant emphasizes scratch-made dishes where nearly everything served, from stocks and sauces to breads, pastas, desserts, and charcuterie, is prepared in-house. As an establishment, Communal upholds the values of hospitality, integrity, and continuous improvement, fostering a professional and respectful kitchen culture where technique and quality are paramount.

The role of Sous Chef at Communal is a unique opportunity to join a culinary team dedicated to precise execution and seasonal innovation. Reporting directly to the Executive Chef, the Sous Chef will play a pivotal role in guiding daily kitchen operations while ensuring that every dish served upholds the high culinary standards that Communal is known for. This position demands a chef who thrives in a dynamic environment where menus evolve regularly to reflect the freshest, locally sourced ingredients available. The ideal candidate will be deeply skilled in both classical and modern food preparation techniques, possess exceptional knife skills, and maintain impeccable organizational standards.

The Sous Chef will be responsible for executing daily prep work with unwavering consistency and attention to detail and preparing components for frequently changing seasonal menus. This role also involves leading and mentoring line cooks, managing ordering and inventory, assisting with recipe execution and food cost control, and maintaining tight food safety and sanitation standards. When the Executive Chef is not present, the Sous Chef will take full ownership of service operations, ensuring a seamless and high-quality dining experience.

Communal offers a creative and collaborative atmosphere where the culinary team is encouraged to contribute ideas and push the boundaries of seasonal farm-to-table cuisine. Joining this team means becoming part of the larger Heirloom Restaurant Group that supports career growth and advancement. This position is ideal for a professional who values craftsmanship over shortcuts and is passionate about teaching and raising the standards of those around them. If you are committed to thoughtful cooking and wish to work in an environment that respects quality and seasonality, this is a perfect opportunity to grow your culinary career.