Sushi Cook – Sushi Scratch Restaurant Deer Valley

Sushi Cook – Sushi by Scratch Restaurant at Grand Hyatt Deer Valley

Join to apply for the Sushi Cook – Sushi by Scratch Restaurant at Grand Hyatt Deer Valley role at Grand Hyatt
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The Grand Hyatt Deer Valley Hotel is located in the famed Deer Valley ski resort, approximately 40 minutes from Salt Lake City International Airport. This new development includes 17 ski lifts, approximately 1,600 residential units, 8 hotels with a total of approximately 1,350 rooms, 250,000 square feet of conference and retail space, and one of the largest ski beaches in the world.

The hotel boasts 436 luxury accommodations, including 381 guest rooms and 55 residential units, and offers 30,000 square feet of versatile indoor meeting space, a lobby-level restaurant and bar, a signature bar, a pool/après ski bar and grill, a coffee bistro, a large outdoor event terrace, a pool, three whirlpools, a kids club, and a fitness area.

We are seeking an experienced and polished Sushi Cook for Sushi by Scratch, a high‑end omakase concept located within Grand Hyatt Deer Valley. This role is responsible for supporting all daily kitchen operations, maintaining exceptional food quality and upholding service standards, and participating in daily service while maintaining fine‑dining standards.

• Execute recipes set forth by the CDC or Sous Chef
• Maintain and follow all systems within the kitchen
• Follow detailed recipes and company standards
• Participate in daily service, including shift line‑ups, new menu roll‑outs, and evolving service and food standards
• Demonstrate familiarity with Omakase style dining
• Report to each shift on time and prepared to work:
  Clean and neat proper uniform (Black prep shirt, Black pants, Clean white button‑down service shirt, Clean white no‑logo undershirt, Service apron, Black shoes, Sharpened knives, Acceptable hygiene standards, Positive and helpful attitude)
• Sushi rice production and forming techniques in line with company standards
• Soy sauce production methodology in line with company standards
• Counter/guest service with attitude of hospitality
• Fish storage and quality standards
• Proficient in generally accepted sushi techniques and company standards
• General product storage and usage
• Maintaining clean and orderly prep and service station
• Maintain inventory, including regular quality inspection of plateware, bowls, service pieces; report any broken items to the CDC or Sous Chef
• Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships)

• Proficiency in fish butchery, forming nigiri, and other generally accepted sushi techniques; company standards
• Maintaining clean and orderly restaurant and kitchen
• Maintaining a positive, safe, and enjoyable work environment
• Clear communication during service
• Ability to work with electronic machinery to complete administrative tasks
• Standing for long periods of time
• Work in varied temperatures
• Lifting up to 35lbs
• Bend, twist, reach, lift or stoop to retrieve or move product
• Work in decreased light
• Work in enclosed spaces
• Current Alcohol server certification and/or food service permit as required by local or state government agency; other certification as required

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality

Salary: $18.00-$20.00 (Salt Lake City, UT)