ZipRecruiter

Log In

1

Fast Food Chef Jobs in Utah (NOW HIRING)

Edison House

Sous Chef

Salt Lake City, UT

$48K - $65K/yr

... a fast-paced, creative environment. Key Responsibilities * Assist the Sous Chef and Head Chef in ... Oversee food preparation and ensure dishes meet established quality standards. * Supervise and ...

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 ... Understanding of food safety and sanitation regulations. * Ability to work in a fast-paced ...

Weller's Bistro on Main

Sous Chef

Layton, UT

$48K - $53K/yr

Whether it's through our Bistro, catering services, or the Weller's Döner Wagon food truck, we ... in a fast-paced environment. - A proactive, problem-solving mindset with a keen eye for detail.

CoralTree Hospitality

Sous Chef - 20th Hole

Ivins, UT · On-site

$62K - $68K/yr

The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of ... fast-paced environment. * Strong knowledge of food safety regulations, sanitation standards, and ...

Black Desert Resort

Sous Chef - 20th Hole

Ivins, UT · On-site

$62K - $68K/yr

The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of ... fast-paced environment. * Strong knowledge of food safety regulations, sanitation standards, and ...

Black Desert Resort

Sous Chef - 20th Hole

Ivins, UT · On-site

$62K - $68K/yr

The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of ... fast-paced environment. * Strong knowledge of food safety regulations, sanitation standards, and ...

Homma Talent

Banquet Sous Chef

Salt Lake City, UT · On-site

$70K/yr

Monitor food production, ordering, cost, quality and consistency on a daily basis * Ensure proper ... A true desire to exceed guest expectations in a fast-paced customer service environment * Capable ...

Compass Group

Sous Chef

Springville, UT · On-site

$46K - $62K/yr

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic ... Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food ...

Eurest

Sous Chef

Springville, UT · On-site

$46K - $62K/yr

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic ... Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food ...

Compass Group

Sous Chef

Springville, UT · On-site

$46K - $62K/yr

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic ... Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food ...

next page

Showing results 1-20

All JobsFast Food Chef JobsFast Food Chef Jobs in Utah

Fast Food Chef information

See Utah salary details

$9

$22

$40

How much do fast food chef jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for fast food chef in Utah is $22.42, according to ZipRecruiter salary data. Most workers in this role earn between $15.34 and $28.22 per hour, depending on experience, location, and employer.

How much do fast food chefs make?

Fast food chefs typically earn an hourly wage that ranges from minimum wage to around $12-$15 per hour, depending on experience, location, and the employer. Entry-level positions may pay less, while experienced cooks or those with specialized skills can earn higher wages. Many fast food restaurants also offer benefits such as flexible schedules and training opportunities.

What is the difference between Fast Food Chef vs Line Cook?

AspectFast Food ChefLine Cook
CredentialsMinimal formal education, on-the-job trainingHigh school diploma, culinary training often preferred
Work EnvironmentFast-paced, quick service restaurantsRestaurants, cafes, various food service settings
Industry UsageCommon in fast food chains and quick service outletsWidespread in full-service and casual dining
Job FocusPreparing quick, standardized menu itemsPreparing a variety of dishes, often with more complexity

Fast Food Chefs and Line Cooks both work in food service environments, but Fast Food Chefs focus on quick, standardized menu items in fast food settings, while Line Cooks handle a broader range of dishes in various restaurant types. The roles overlap in skills and training but differ mainly in scope and complexity.

What are popular job titles related to Fast Food Chef jobs in Utah?

For Fast Food Chef jobs in Utah, the most frequently searched job titles are:

What job categories do people searching Fast Food Chef jobs in Utah look for?

The top searched job categories for Fast Food Chef jobs in Utah are:

What cities in Utah are hiring for Fast Food Chef jobs?

Cities in Utah with the most Fast Food Chef job openings:

Fast Food Chef jobs near you
Infographic showing various Fast Food Chef job openings in Utah as of August 2026, with employment types broken down into 74% Full Time, 23% Part Time, and 3% Contract. Highlights an 89% Physical, 1% Hybrid, and 10% Remote job distribution, with an average salary of $46,634 per year, or $22.4 per hour.

Sous Chef | Hearth Grille | Promontory | Park City

PROMONTORY CLUB MASTER

Park City, UT • On-site

$52K - $70K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Re-posted 28 days ago

Job description

Elevated above the Distractions
Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.
Promontory Club is looking to fulfill a vacancy for a Sous Chef HEARTH GRILLE - Full time.
Hearth Grille is one of the premiere restaurants at the center of Promontory Ranch Club. It features stunning views and exciting progressive menus. The food style is clean, exciting and rooted on classic culinary foundations with an emphasis on a fine dining cuisine. This position will primarily be afternoon/evening shifts with hours between 2pm to 11pm, but may require slight changes in hours as needs arise. The best candidate will be hard working, self-starting and proactive in the work place. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Maintain a positive attitude at all times.
  • Work under the direction of the Chef De Cuisine executing menus, cooking techniques and food standards.
  • Maintain Promontory standards for quality and profitability of the kitchen.
  • Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs.
  • Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision.
  • Develop and lead a positive approach to communication and staff development.
  • Facilitate a great work environment through leadership, training, and motivation.
  • Be an ambassador for the Food and Beverage management team with regards to internal and external customers.
  • Lead a staff that includes all kitchen employees, cooks and dishwashers.
  • Provide food product training to all service staff.
  • Expected to work daily in food production and during meal service.
  • Establish and institute new menus in all assigned locations with assistance of The Chef de Cuisine.
  • Quality control of final food production as it affects taste, presentation, and service.
  • Establish standards and hold the staff responsible to meet menu requirements.
  • Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
  • Maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses. Balance budget requirements with excellent product and service.
  • Hold weekly meeting with kitchen staff and monthly meetings of all employees.
  • Involved in the menu development for all banquet or catered events as assigned.
  • Meet with The Chef de Cuisine on immediate concerns and future projects.
  • Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
  • Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. /
  • Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards.
  • Provide total accountability for the cleanliness and sanitation of all assigned food production areas.
  • Perform daily line inspections to ensure food safety and proper labeling/rotation of product.
  • Work with the Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function.
  • Participate in the setup and breakdown of banquet and catering events as needed.
  • Maintain high visibility during functions, responsible for the on-going updates and revisions to functions.
  • May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine.
  • Deliver on any other reasonable request of senior management.
  • Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices.
  • Other duties as assigned by The Chef de Cuisine.

EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age.
PREVIOUS EXPERIENCE REQUIRED: One (1) year of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from fast food to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism.
WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at any F&B outlet at Promontory when required.
Wages range will be determined upon employment and will be commensurate with experience.
Must be authorized to work in the United States without sponsorship.
Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses.
Promontory Club is an Equal Opportunity Employer
All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

Apply