Sous Chef

Communal•Provo, UT

66d•Onsite

About The Position

Communal is seeking an exceptional Sous Chef to join their culinary team. For over a decade, Communal has been recognized for thoughtful, seasonal cooking built around relationships with local farmers, ranchers, and producers. Their 44-seat dining room allows them to focus on craftsmanship rather than volume, serving brunch and dinner six days a week with menus that evolve alongside the seasons. This is not a production kitchen, as nearly everything served is prepared in-house—from stocks and sauces to breads, pastas, desserts, and charcuterie. They are looking for a chef who takes pride in precision, organization, and beautiful execution.

Requirements

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

Prior experience as a Sous Chef or an accomplished Lead Line Cook in a scratch kitchen.
Thrives in an environment where menus change regularly and flexibility is essential.
Possesses outstanding food preparation, fabrication, and plating skills.
Highly organized and can execute prep lists efficiently without sacrificing quality.
Understands seasonality and appreciates cooking with fresh, locally sourced ingredients.
Leads calmly under pressure and communicates effectively with the entire team.
Takes pride in teaching, mentoring, and raising the standard of those around them.
Wants to grow with a restaurant that values craftsmanship over shortcuts.
Creative menu development and the opportunity to contribute ideas.

Responsibilities

Executing daily prep with exceptional consistency and attention to detail.
Preparing ingredients and components for frequently changing seasonal menus.
Maintaining superior knife skills and classical/modern food preparation techniques.
Ensuring every plate leaving the kitchen reflects Communal's standards for quality and presentation.
Leading and mentoring line cooks while fostering a respectful, professional kitchen culture.
Assisting with ordering, inventory, recipe execution, and food cost management.
Maintaining impeccable sanitation and food safety standards.
Taking ownership of service in the Executive Chef's absence.