Description

Chef de Cuisine – Communal | Salt Lake City (Sugar House)

Anticipated Opening: December 7, 2026 | Training Begins November 12 in Provo

About Communal

We're bringing Communal to Salt Lake City!

Communal is a beloved farm-to-table restaurant that has earned a loyal following in Provo through its thoughtful, ingredient-driven cuisine, genuine hospitality, and commitment to celebrating the best of what each season has to offer.

At Communal, the menu follows the seasons. Our cuisine is rooted in the relationships we build with local farmers, growers, and producers, allowing exceptional ingredients to guide what we create. Our menus are constantly evolving, combining thoughtful technique, creativity, and an appreciation for honest, beautifully prepared food. We believe that great dining is about more than what's on the plate. It's about bringing people together around a table and creating meaningful experiences through food and hospitality.

As we bring Communal to Salt Lake City's Sugar House neighborhood, we're looking for an experienced and passionate Chef de Cuisine to help open our new restaurant and carry forward the culinary philosophy that has made Communal so special.

We're looking for someone who shares our belief in genuine hospitality, takes pride in their craft, and finds inspiration in seasonal cooking, collaboration, and the opportunity to create something exceptional.

About Heirloom Restaurant Group

Heirloom Restaurant Group is a growing restaurant brand management company with more than 10 distinctive restaurant brands. We are a collection of individuals who care deeply about food, hospitality, and one another, working together each day to create meaningful experiences for our guests and our teams.

www.heirloomgroup.com

The Opportunity

This is an exciting opportunity to help build a kitchen from the ground up while becoming part of an established and respected restaurant concept.

Our Chef de Cuisine will work in close collaboration with Austin Tucker, Executive Chef of Communal, to execute and evolve Communal's seasonal menus, maintain its culinary standards, and ensure that guests enjoy the same exceptional experience whether dining in Provo or Salt Lake City.

Unlike a restaurant with a fixed menu, Communal's seasonal approach requires a chef who is creative, adaptable, and deeply engaged with ingredients. We want someone who understands how to translate the best of each season into thoughtful dishes while maintaining the consistency, quality, and culinary identity of Communal.

The ideal candidate is an accomplished cook, a confident and organized kitchen leader, and an excellent trainer. We're looking for someone who can step into a new kitchen, establish efficient systems, develop a cohesive team, and lead by example.

Responsibilities

Culinary Leadership & Seasonal Menu Execution

• Work collaboratively with Executive Chef Austin Tucker to develop, execute, and refine Communal's changing seasonal menus.
• Maintain consistency in culinary standards, preparation techniques, and presentation between the Provo and Salt Lake City locations.
• Demonstrate a strong understanding of seasonal ingredients, farm-to-table cooking, and ingredient-driven menu development.
• Execute menus that reflect Communal's commitment to local sourcing, thoughtful preparation, and exceptional flavor.
• Lead daily food preparation and service, ensuring every dish reflects Communal's culinary philosophy and standards.
• Contribute creativity, ideas, and culinary expertise while working within the established vision of Communal.

Restaurant Opening & Team Development

• Help prepare and organize the new kitchen for a successful opening.
• Establish efficient kitchen workflows, prep systems, station organization, and service procedures.
• Recruit, onboard, and train a new culinary team.
• Develop a kitchen culture built on accountability, teamwork, professionalism, and mutual respect.
• Coordinate with the Provo culinary team to ensure consistency in culinary techniques, menu execution, and the guest experience.
• Train and develop the team to execute changing seasonal menus with confidence, precision, and consistency.
• Lead by example, working alongside the team during preparation and service.

Kitchen Operations & Cost Management

• 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.
• Establish and maintain effective prep lists, production schedules, and inventory controls.
• Adapt kitchen production and purchasing systems to accommodate frequent menu changes and seasonal ingredient availability.
• Ensure the kitchen is properly staffed, organized, and prepared for each service.
• Maintain compliance with food safety, sanitation, and health department requirements.

Quality & Hospitality

• Ensure every dish leaving the kitchen meets Communal's standards for quality, consistency, and presentation.
• Work closely with front-of-house leadership to create a seamless and memorable guest experience.
• Approach challenges with professionalism, a solutions-oriented mindset, and a genuine commitment to hospitality.
• Foster an environment where the culinary team takes pride in its work and understands its role in creating meaningful experiences for guests.
• Embrace Communal's philosophy that exceptional food and genuine hospitality go hand in hand.

Qualifications

• 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.
• Experience opening a new restaurant, building a kitchen team, or implementing kitchen systems strongly preferred.
• 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.
• Familiarity with local sourcing and building relationships with farmers and producers is preferred.
• A collaborative leadership style, creative curiosity, and willingness to work within an established culinary vision.
• A genuine commitment to hospitality, consistency, and the guest experience.
• Ability to work evenings, weekends, and holidays as needed.

Opening & Training Schedule

Our anticipated opening date is December 7, 2026.

The selected candidate must be available to begin training at our established Communal location in Provo on November 12, 2026. This training period will provide an opportunity to work alongside Executive Chef Austin Tucker and the existing culinary team, becoming immersed in Communal's seasonal menus, culinary philosophy, kitchen systems, and restaurant culture before leading the opening of our Salt Lake City location.

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.

Benefits:

• Free Food!
• Paid Time Off for FT employees
• Insurance Reimbursement Plans for FT employees

Heirloom Restaurant Group is dedicated to creating a workplace where a diverse and inclusive team thrives in an environment free from discrimination. We provide equal employment opportunities, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, protected veteran status, or any other applicable characteristics protected by law.