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
Training and Development
fitness center access
Job Description
The Grand Hyatt Deer Valley Hotel is a prestigious luxury hotel located in the renowned Deer Valley ski resort, approximately 40 minutes from the Salt Lake City International Airport. It is part of an ambitious new development that features 17 ski lifts, around 1,600 residential units, 8 hotels comprising approximately 1,350 rooms, and approximately 250,000 square feet of versatile conference and retail space. One of the hotel's unique attractions includes one of the largest "ski beaches" in the world, making it a sought-after destination for both leisure and business travelers. The Grand Hyatt Deer Valley offers 436 luxury accommodations, including... Show More
Job Requirements
- Culinary education or equivalent on the job training
- Minimum experience in kitchen operations with leadership responsibilities
- Strong leadership and communication skills
- Financial management experience including cost control and budgeting
- Ability to work in a fast-paced, high-end food service environment
- Commitment to maintaining health and safety standards
- Willingness to engage directly with guests
- Flexibility for varied scheduling and potential geographic relocation
Job Qualifications
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization and relationship skills
- Experience with training, basic financial management and customer service
- Proficient in general computer knowledge
- A 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
- Culinary education and/or on the job training, independent restaurant experience is preferred
- 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 preparation, pre-shift organization, service execution, cleaning, and closing
- Conduct pre- and post-shift meetings to ensure team alignment
- Hire, train, mentor, and evaluate kitchen staff
- Ensure proper storage, labeling, and handling of products
- Conduct routine tastings and audits of coolers/freezers
- Maintain strict adherence to health and safety regulations
- Master sushi rice preparation and forming techniques
- 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
- Source specialty products and tools from approved vendors
- Meet or exceed monthly revenue goals
- Maintain food cost and labor targets
- Directly supervise all kitchen staff including hiring, onboarding, payroll, and disciplinary actions
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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