Communal is seeking an exceptional Sous Chef to join our culinary team.

For over a decade, Communal has been recognized for thoughtful, seasonal cooking built around relationships with local farmers, ranchers, and producers. Our 44-seat dining room allows us 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. Nearly everything we serve is prepared in-house—from stocks and sauces to breads, pastas, desserts, and charcuterie. We're looking for a chef who takes pride in precision, organization, and beautiful execution.

As Sous Chef, you'll work alongside the Executive Chef to lead daily kitchen operations while maintaining Communal's exacting culinary standards. Responsibilities include:

• 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.

• Has 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.
• Is 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.

• Intimate 44-seat restaurant focused on quality over volume.
• Seasonal, farm-to-table cuisine with strong relationships to local producers.
• Scratch-made kitchen where technique matters.
• Creative menu development and the opportunity to contribute ideas.
• Professional team that values hospitality, integrity, and continuous improvement.
• Competitive compensation based on experience, plus opportunities for advancement within the Heirloom Restaurant Group.

If you're passionate about thoughtful cooking, beautiful ingredients, and the discipline required to execute at a high level every day, we'd love to meet you.

To Apply:
Please send your résumé, a brief introduction, and references. We'd also love to hear about a dish you've created that best represents your cooking philosophy.

• 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.