Chef

Communal•Salt Lake City, UT

13d•Onsite

About The Position

Communual is opening a new farm-to-table restaurant in Salt Lake City's Sugar House neighborhood and is seeking an experienced Chef de Cuisine to help open the kitchen and carry forward the restaurant's culinary philosophy. The role works closely with Austin Tucker, Executive Chef of Communal, to execute and evolve seasonal menus and maintain consistent culinary standards and guest experiences across the Provo and Salt Lake City locations. The chef will lead daily preparation and service, build kitchen systems and a cohesive team, and promote genuine hospitality, collaboration, and high-quality ingredient-driven cooking. The position includes preparing the new kitchen for opening; establishing workflows, prep systems, station organization, and service procedures; recruiting, onboarding, and training the culinary team; and overseeing purchasing, inventory, waste reduction, food and labor costs, staffing, food safety, and sanitation. The Chef de Cuisine will coordinate with the Provo team, source seasonal ingredients with local producers, and work with front-of-house leadership to provide a consistent and memorable guest experience. The anticipated restaurant opening is December 7, 2026. The selected candidate must be available to begin training at Communal's Provo location on November 12, 2026, working alongside the Executive Chef and existing culinary team before leading the Salt Lake City opening. The posting also lists line-cook or prep-cook experience and general culinary, food safety, organization, teamwork, and flexibility requirements.

Requirements

Proven experience as a Chef de Cuisine, Sous Chef, Executive Sous Chef, or comparable kitchen leadership role.
Strong culinary background in seasonal, ingredient-driven, farm-to-table, or contemporary American cuisine.
Experience developing and executing changing seasonal menus.
Demonstrated ability to train, develop, and lead a culinary team.
Excellent organizational skills, attention to detail, and ability to manage a busy kitchen.
Experience with food costing, inventory management, scheduling, and labor controls.
Collaborative leadership style, creative curiosity, and willingness to work within an established culinary vision.
Genuine commitment to hospitality, consistency, and the guest experience.
Availability to work evenings, weekends, and holidays as needed.
Availability to begin training in Provo on November 12, 2026.
Proven experience as a line cook or prep cook.
Knowledge of culinary techniques and cooking methods.
Understanding of food safety and sanitation regulations.
Ability to work in a fast-paced environment and handle pressure.
Excellent organizational and multitasking skills.
Team-player mentality with strong communication skills.
Flexibility to work evenings, weekends, and holidays.

Nice To Haves

Experience opening a new restaurant, building a kitchen team, or implementing kitchen systems.
Familiarity with local sourcing and building relationships with farmers and producers.

Responsibilities

Collaborate with the Executive Chef to develop, execute, and refine changing seasonal menus.
Maintain consistency in culinary standards, preparation techniques, presentation, and guest experience between the Provo and Salt Lake City locations.
Execute ingredient-driven menus that reflect seasonal cooking, local sourcing, thoughtful preparation, and Communal's culinary vision.
Lead daily food preparation and service and ensure dishes meet quality, consistency, and presentation standards.
Help prepare and organize the new kitchen for opening; establish workflows, prep systems, station organization, and service procedures.
Recruit, onboard, train, and develop the new culinary team and foster accountability, teamwork, professionalism, and mutual respect.
Coordinate with the Provo culinary team on techniques, menu execution, and guest experience.
Lead by example and work alongside the team during preparation and service.
Oversee purchasing, ordering, inventory management, and waste reduction.
Work with the Executive Chef to source seasonal ingredients and maintain relationships with local farmers, growers, and suppliers.
Manage food and labor costs in accordance with company standards.
Maintain prep lists, production schedules, inventory controls, staffing, and kitchen readiness for service.
Adapt production and purchasing systems to changing menus and seasonal ingredient availability.
Maintain compliance with food safety, sanitation, and health department requirements.
Work closely with front-of-house leadership to create a seamless guest experience and foster a hospitality-focused kitchen culture.
Begin training at the Provo location on November 12, 2026, before leading the Salt Lake City opening.