Sushi Sous Chef- Sushi by Scratch Restaurant at Grand Hyatt Deer Valley
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.75 - $29.25
Work Schedule
Standard Hours
Benefits
Free room nights
discounted room rates
Medical insurance
Dental Insurance
Vision Insurance
401K with company match
Free Employee Meal
Paid Time Off
Tuition Reimbursement
Employee stock purchase plan
Discounted ski passes
Professional Development
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. As part of an ambitious new development project, the Grand Hyatt Deer Valley is situated within a vibrant community that includes 17 ski lifts, around 1,600 residential units, 8 hotels with approximately 1,350 rooms, 250,000 square feet of conference and retail space, and one of the world's largest "ski beaches." This exceptional setting not only provides breathtaking mountain views and ski-in ski-out access but also offers a dynamic mix of amenities... Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience as a sushi chef or sous chef in a high-end restaurant
- strong understanding of sushi preparation and presentation
- ability to work flexible hours including weekends and holidays
- physical ability to stand for extended periods
- attention to detail and commitment to quality
- adherence to food safety and sanitation regulations
- ability to work collaboratively in a team environment
Job Qualifications
- Experience in upscale sushi or Japanese cuisine kitchens
- proficiency in sushi preparation techniques
- knowledge of omakase style dining
- strong organizational and leadership skills
- ability to train and mentor kitchen staff
- experience with inventory management
- excellent communication skills
- culinary degree or relevant certification preferred
- knowledge of food safety and sanitation standards
- ability to work in a fast-paced environment
- experience with recipe development
Job Duties
- Assist in menu costing
- assist in training of staff on all standard procedures
- ordering in the absence of the Chef de Cuisine
- assist in maintaining and implementing efficient systems within the kitchen
- assist in recipe development and dissemination
- conducting service daily including shift line ups, new menu roll outs, and evolving service and food standards
- proficiency in generally accepted sushi techniques and company standards
- sushi rice production and forming techniques in line with company standards
- soy sauce production methodology in line with company standards
- counter and guest service with an attitude of hospitality
- fish storage and quality standards
- general product storage and usage
- proficiency in omakase style dining
- creating and maintaining monthly schedules for staff
- maintain clean and orderly restaurant and kitchen
- demonstrate proficiency in fish butchery
- demonstrate proficiency in forming nigiri
- assist Chef in implementing new and evolving service and food standards
- maintain a professional atmosphere with staff and supervisors inside and outside the establishment
- maintain a positive, safe and enjoyable work environment
- complete all other duties assigned by culinary leadership
- administrative daily tasks in the absence of the CDC
- assist in meeting or exceeding monthly revenue goals
- inventory management including regular quality inspection of plateware, bowls, service pieces
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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