Chef de Cuisine - Sushi by Scratch Restaurant at Grand Hyatt Deer Valley
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,600.00 - $95,200.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
fitness center access
Meal Allowances
Job Description
The Grand Hyatt Deer Valley Hotel is a prestigious luxury hotel nestled in the renowned Deer Valley ski resort, just approximately 40 minutes from the Salt Lake City International Airport. As part of a visionary new development, the hotel is strategically located within a vast complex that features 17 ski lifts, 1,600 residential units, and 8 hotels collectively offering 1,350 rooms. Additionally, this vibrant resort development boasts 250,000 square feet of conference and retail space along with one of the largest "ski beaches" in the world, positioning the Grand Hyatt Deer Valley as a prominent destination for both leisure and... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3 years of experience in sushi or Japanese culinary roles
- proven experience in kitchen leadership and staff management
- knowledge of health and safety regulations
- ability to perform physical tasks associated with kitchen work
- excellent time management and multitasking abilities
- willingness to work flexible hours including weekends and holidays
- strong interpersonal and guest engagement skills
Job Qualifications
- Culinary education and/or on the job training
- independent restaurant experience is preferred
- strong leadership, communication, organization, and relationship skills
- experience with training, basic financial management, and customer service
- proficient in general computer knowledge
- in-depth skills and knowledge of all kitchen operations
- true desire to exceed guest expectations in a fast paced customer service environment
- capable of producing a consistent product in a timely manner
- strong training and communication skills
- geographic and schedule flexibility preferred
Job Duties
- Design and execute seasonal omakase menus aligned with brand standards
- maintain accurate recipe costing and achieve targeted food cost (20% or lower)
- oversee daily kitchen operations including prep, pre-shift organization, service execution, cleaning, and closing procedures
- conduct pre- and post-shift meetings to ensure team alignment
- hire, train, mentor, and evaluate kitchen staff
- ensure proper storage, labeling, and handling of all products
- conduct routine tastings and audits of coolers/freezers
- maintain strict adherence to health and safety regulations
- mastery of sushi rice preparation and forming techniques
- expertise in fish butchery, storage, and quality standards
- ability to lead guest-facing counter service with hospitality-driven engagement
- manage invoices, Plate IQ entries, P&L tracking, and scheduling
- maintain accurate inventory and ordering systems
- coordinate equipment repairs and maintenance requests
- source specialty products and tools from approved vendors
- meet or exceed monthly revenue goals
- maintain food cost and labor targets as defined by corporate standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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