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Chef de Cuisine - Uchi Salt Lake City (Coming Soon!)
Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $66,000.00 - $90,400.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
accident insurance
Employee assistance program
Employer matched 401k
Opportunity to grow
Dining Discounts
Family contributions towards medical premiums
maternity leave
paternity leave
Paid vacation
Job Description
Hai Hospitality is a distinguished and innovative restaurant group with multiple acclaimed dining concepts including Uchi, Uchiko, Uchiba, and Loro. Established with a commitment to exceptional hospitality, creativity, and culinary craftsmanship, the group has steadily expanded its footprint across the United States. With existing restaurants in vibrant cities such as Austin, Dallas, Houston, Denver, Scottsdale, Los Angeles, Philadelphia, and Miami, Hai Hospitality is continuously growing with new openings planned in Charlotte, Washington D.C., Bethesda, Newport Beach, and additional locations in Miami. The group is known for fostering a positive and inclusive work environment where employees are encouraged to develop their... Show More
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
- 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
- Proven experience as a chef de cuisine or executive chef
- strong leadership and team management skills
- excellent culinary skills with a focus on innovative and seasonal menu development
- solid financial and administrative knowledge
- effective communication skills
- ability to thrive in a fast-paced environment
- passion for delivering exceptional hospitality experiences
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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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