Chef de Cuisine - Uchi Salt Lake City (Coming Soon!)

Salt Lake City, UT, USA|Travel, Onsite

Job Overview

Employment Type

Temporary

Full-time

Compensation

Salary

Range $64,400.00 - $88,100.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

accident insurance

Employee assistance program

Employer matched 401k

Dining Discounts

Paid vacation

maternity leave

paternity leave

Job Description

Hai Hospitality is an innovative and rapidly growing restaurant group headquartered in Austin, Texas. Known for its acclaimed restaurant concepts including Uchi, Uchiko, Uchiba, and Loro, Hai Hospitality has established itself as a leader in the culinary industry with locations spanning major cities such as Austin, Dallas, Houston, Denver, Scottsdale, Los Angeles, Philadelphia, and Miami. The company continues to expand, with new openings planned in Charlotte, Washington D.C., Bethesda, Newport Beach, and additional Miami locations. Hai Hospitality prides itself on a culture rooted in hospitality, creativity, teamwork, and a commitment to excellence. Their restaurants offer guests memorable dining experiences through high-quality food, exceptional service, and a warm, inviting atmosphere. The team members deeply value craftsmanship and continuous growth, fostering an environment where individuals are empowered to develop professionally and personally.

The role of Chef de Cuisine at Hai Hospitality’s upcoming Salt Lake City location is a unique and exciting opportunity. This position plays a critical leadership role in launching a new market while joining an award-winning culinary team known for innovation and excellence. The successful candidate will lead with intention, supporting and developing sous chefs and kitchen staff while driving a collaborative culture based on curiosity, accountability, and growth. Prior to the opening, candidates will undergo a hands-on training period at one of the existing Uchi locations, where they will learn directly from some of the restaurant group’s most experienced culinary leaders. Relocation support is provided for both the training phase and the eventual move to Salt Lake City.

The Chef de Cuisine will oversee all aspects of kitchen operations, ensuring consistency, quality, and flawless execution every day. This includes managing financial and administrative functions to maintain operational excellence. Creativity is highly valued in this role, with the chef playing an active part in menu development through seasonal and collaborative specials that embrace seasonality and innovation. Hai Hospitality is searching for a leader who balances humility and passion, someone who empowers their team to own their successes while maintaining a love for great food and exceptional hospitality experiences. Effective communication, strong financial acumen, and a celebratory leadership style are essential attributes for this role. Overall, the Chef de Cuisine will be instrumental in shaping the culinary identity and success of the new Salt Lake City location while benefiting from the support and culture that has made Hai Hospitality a standout name in the restaurant industry.

Job Requirements

Must be able to effectively communicate with guests and other employees
detect and identify safety issues, and comply with safety guidelines and standards
lift and carry trays, dishes, equipment, and goods up to 50 lbs
stock inventory and perform restocking duties
must have the ability to stand and walk for extended periods
bend, stoop, and reach to access various areas and items
ability to work in a fast-paced, high-pressure environment
ability to work in a variety of temperatures, both hot and cold
lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements
ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives
maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces
move quickly and efficiently to respond to customer needs
ability to work in close proximity to coworkers in a crowded kitchen or serving area
tolerate exposure to potential allergens and food odors
maintain a professional and hygienic appearance, including proper uniform and personal grooming
understand directives and communicate effectively with leadership and coworkers
reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions

Job Qualifications

Must be able to effectively communicate with guests and other employees
detect and identify safety issues and comply with safety guidelines and standards
ability to work in a fast-paced, high-pressure environment
ability to use kitchen equipment safely and efficiently such as ovens, grills, and knives
maintain a neat and organized workspace including proper storage of supplies and cleaning of surfaces
ability to work in close proximity to coworkers in a crowded kitchen or serving area
possess strong financial and administrative acumen

Job Duties

Lead, coach, and develop sous chefs and kitchen teams
drive daily operations ensuring consistency, quality, and execution
monitor and analyze key performance metrics to inform decision-making
oversee financial, administrative, and operational performance of the kitchen
contribute to menu evolution through seasonal and collaborative specials program
foster a culture of accountability, growth, and hospitality within the team