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Chef Teaching Jobs in Utah (NOW HIRING)

Heirloom Restaurant Group

Sous Chef

Provo, UT · On-site

$47K - $64K/yr

What You'll Do As Sous Chef, you'll work alongside the Executive Chef to lead daily kitchen ... Takes pride in teaching, mentoring, and raising the standard of those around them. * Wants to grow ...

Communal

Sous Chef

Provo, UT · On-site

$47K - $64K/yr

What You'll Do As Sous Chef, you'll work alongside the Executive Chef to lead daily kitchen ... Takes pride in teaching, mentoring, and raising the standard of those around them. * Wants to grow ...

Heirloom Group

Sous Chef

Provo, UT · On-site

$47K - $64K/yr

What You'll Do As Sous Chef, you'll work alongside the Executive Chef to lead daily kitchen ... Takes pride in teaching, mentoring, and raising the standard of those around them. * Wants to grow ...

American Cruise Lines

Sous Chef

Farmington, UT

$47K - $64K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... Training and Teaching experience. * Transportation Worker Identification Credential (TWIC)

American Cruise Lines

Sous Chef

Sandy, UT · On-site

$47K - $64K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... Training and Teaching experience. * Transportation Worker Identification Credential (TWIC)

harmons

Lead Pastry Chef

South Jordan, UT · On-site

$17.99 - $21.42/hr

Teaches, mentors, and educates associates to help them be successful members of the team * Provides honest, direct, and constant feedback to Pastry Chefs regarding their performance and areas of ...

BHC

$18 - $22.75/hr

The primary role of the Banquets Chef de Partie at The Charleston Place is to oversee and manage ... With the ability to teach others this skill * Required to have full knowledge of all basic cooking ...

American Cruise Lines

Executive Sous Chef

Farmington, UT

$61K - $78K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the ... Training and Teaching experience. * Ability to perform the essential functions of the job with or ...

American Cruise Lines

Executive Sous Chef

Sandy, UT · On-site

$61K - $78K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the ... Training and Teaching experience. * Ability to perform the essential functions of the job with or ...

ssagroup

Catering Jr Sous Chef

Salt Lake City, UT · On-site

Sous Chef, Chef and Catering Management Team. Who are we : For more than 50 years, SSA has ... for teaching to unit staff as necessary. * Engages with SSA/Unit in driving community effort ...

SSA Group

Catering Jr Sous Chef

Salt Lake City, UT · On-site

$18 - $20/hr

Sous Chef, Chef and Catering Management Team. Who are we : For more than 50 years, SSA has ... for teaching to unit staff as necessary. * Engages with SSA/Unit in driving community effort ...

ssagroup

Catering Jr Sous Chef

Salt Lake City, UT · On-site

Sous Chef, Chef and Catering Management Team. Who are we : For more than 50 years, SSA has ... for teaching to unit staff as necessary. * Engages with SSA/Unit in driving community effort ...

Northstar Preschools

Kitchen Manager/Chef

Saint George, UT · On-site

$15 - $17/hr

Our teachers, and chef, play a vital role in shaping young hearts and minds through engaging curriculum, positive reinforcement, and by following our core values. We operate under the following core ...

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Chef Teaching information

See Utah salary details

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How much do chef teaching jobs pay per hour?

As of Sep 14, 2026, the average hourly pay for chef teaching in Utah is $20.62, according to ZipRecruiter salary data. Most workers in this role earn between $17.93 and $22.98 per hour, depending on experience, location, and employer.

What is chef teaching?

A Chef Teaching, often called a culinary instructor or chef educator, is a professional chef who teaches cooking skills, techniques, and food safety to students in culinary schools, community classes, or other educational settings. They design lesson plans, demonstrate cooking methods, and help students develop their culinary abilities. Chef Teaching professionals often have years of experience in the food industry and use their expertise to train future chefs or cooking enthusiasts.

What are some typical challenges faced when transitioning from a professional kitchen to a chef teaching role?

One common challenge is shifting from a fast-paced, production-focused kitchen environment to an educational setting where patience and clear communication are essential. Chef instructors must adapt recipes and techniques to suit varying skill levels and learning styles, often requiring more planning and flexibility. Additionally, balancing practical demonstrations with classroom theory and assessment responsibilities can be demanding, especially for those new to teaching. Collaborating with fellow instructors and staying updated on culinary trends also play important roles in ensuring students receive a comprehensive education.

What are the key skills and qualifications needed to thrive as a chef instructor, and why are they important?

To thrive as a Chef Instructor, you need extensive culinary expertise, teaching credentials or certifications, and experience in professional kitchens. Familiarity with commercial kitchen equipment, food safety standards, and curriculum planning tools is typically required. Strong communication, patience, and mentoring abilities help you engage and inspire students of varying skill levels. These skills ensure effective knowledge transfer, safe kitchen practices, and student success in culinary education.

What is the difference between Chef Teaching vs Pastry Chef?

AspectChef TeachingPastry Chef
CredentialsCooking certifications, culinary degreesPastry-specific certifications, culinary degrees
Work EnvironmentCooking schools, culinary institutes, workshopsBakery, restaurant pastry sections, hotels
Industry UsageTeaching culinary skills, curriculum developmentCreating desserts, baked goods, pastry arts

Chef Teaching focuses on instructing students and developing culinary curricula, often requiring teaching credentials and culinary expertise. Pastry Chefs specialize in baking and dessert creation, working primarily in bakeries and pastry kitchens. While both roles require culinary skills, Chef Teaching emphasizes education, whereas Pastry Chefs focus on craft and production of baked goods.

How to become a chef instructor?

To become a chef instructor, individuals typically need professional culinary experience, often 3-5 years, and a culinary degree or certification. Many also pursue teaching credentials or certifications in culinary education and develop strong communication and teaching skills. Gaining experience in a culinary environment and obtaining relevant certifications can enhance prospects for teaching roles in culinary schools or training programs.
Chef Teaching jobs near you
Infographic showing various Chef Teaching job openings in Utah as of August 2026, with employment types broken down into 1% As Needed, 59% Full Time, 37% Part Time, 1% Temporary, and 2% Contract. Highlights an 77% Physical, and 23% Remote job distribution, with an average salary of $42,887 per year, or $20.6 per hour.

Sous Chef

Provo, UT • On-site

Heirloom Restaurant Group
Traveler Accommodation • 11 - 50 employees
Learn more about Heirloom Restaurant Groupexternal

$47K - $64K/yr

Full-time

PTO

Re-posted 14 days ago

Key responsibilities

  • Lead daily kitchen operations alongside the Executive Chef, ensuring culinary standards are met.

  • Execute daily prep work with consistency and attention to detail, preparing ingredients for seasonal menus.

  • Mentor and lead line cooks, fostering a respectful and professional kitchen environment.

Job description

Job Type
Full-time
Description
Join One of Utah's Original Farm-to-Table Kitchens
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.
What You'll Do
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.
We're Looking For Someone Who
  • 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.
What Makes Communal Different
  • 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.
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.

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