Chef

Heirloom Group • Salt Lake City, UT

13d • Onsite

About The Position

Communal is hiring a Chef de Cuisine to help open its new Salt Lake City restaurant in the Sugar House neighborhood and carry forward the restaurant’s farm-to-table, seasonal culinary philosophy. The chef will collaborate closely with Austin Tucker, Executive Chef of Communal, to execute and evolve seasonal menus while maintaining consistent culinary standards and guest experiences between the Provo and Salt Lake City locations. The role calls for an accomplished cook, organized kitchen leader, and effective trainer who can establish systems, build a team, and lead by example.

The Chef de Cuisine will help prepare the new kitchen for opening, establish workflows and service procedures, recruit and train the culinary team, and foster a culture of accountability, teamwork, professionalism, and respect. The role also oversees purchasing, ordering, inventory, waste reduction, food and labor costs, prep schedules, staffing, and food safety compliance. The chef works with front-of-house leadership to deliver quality, consistency, and a memorable guest experience.

The anticipated restaurant opening date is December 7, 2026. The selected candidate must be available to begin training at Communal’s established Provo location on November 12, 2026, working with the Executive Chef and existing culinary team to learn the menus, systems, philosophy, and culture before leading the Salt Lake City opening. The position requires flexibility to work evenings, weekends, and holidays as needed.

Requirements

• Proven experience as a Chef de Cuisine, Sous Chef, Executive Sous Chef, or in a 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 and attention to detail, with the 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.
• 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 and strong communication skills.
• Ability to work evenings, weekends, and holidays as needed.
• Availability to begin training in Provo on November 12, 2026.

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 consistent culinary standards, preparation techniques, and presentation between the Provo and Salt Lake City locations.
• Execute menus that reflect seasonal ingredients, local sourcing, thoughtful preparation, and Communal’s culinary philosophy.
• Lead daily food preparation and service, ensuring each dish meets standards for flavor, quality, consistency, and presentation.
• Contribute culinary ideas and expertise within Communal’s established vision.
• Help prepare and organize the new kitchen for a successful opening.
• Establish efficient kitchen workflows, prep systems, station organization, and service procedures.
• Recruit, onboard, train, and develop the new culinary team.
• Build a kitchen culture based on accountability, teamwork, professionalism, and mutual respect.
• Coordinate with the Provo culinary team to support consistency in 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.
• Source seasonal ingredients and maintain relationships with local farmers, growers, and suppliers in coordination with the Executive Chef.
• Manage food and labor costs in accordance with company standards.
• Establish and maintain prep lists, production schedules, and inventory controls.
• Adapt production and purchasing systems to frequent menu changes and seasonal ingredient availability.
• Ensure the kitchen is staffed, organized, and prepared for each service.
• Maintain compliance with food safety, sanitation, and health department requirements.
• Work with front-of-house leadership to provide a seamless and memorable guest experience.
• Foster a team environment centered on pride in the work, professionalism, and genuine hospitality.

Benefits

• Free food.
• Paid time off for full-time employees.
• Insurance reimbursement plans for full-time employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed