Sushi Sous Chef– Sushi Scratch Restaurant Deer Valley

Sushi Sous Chef – Sushi by Scratch Restaurant at Grand Hyatt Deer Valley

The Grand Hyatt Deer Valley Hotel is located in the famed Deer Valley ski resort, approximately 40 minutes from Salt Lake City International Airport. The hotel is part of a new development planned to incorporate 17 ski lifts, around 1,600 residential units, eight 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 Grand Hyatt is comprised of 436 luxury accommodations, including 381 guest rooms and 55 residential units, with approximately 30,000 square feet of versatile indoor meeting space, a lobby-level 3‑meal 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.

Hyatt is a place where high expectations are not just met—they're exceeded. It is a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It is a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

• Assist in menu costing
• Assist in training 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
• Conduct daily service, including shift line‑ups, new menu roll‑outs, and evolving service and food standards
• Proficiency in generally accepted sushi techniques and company standards
• Master sushi rice production and forming techniques per company standards
• Apply soy sauce production methodology per company standards
• Provide counter/guest service with an attitude of hospitality
• Maintain fish storage and quality standards
• Maintain general product storage and usage standards
• Proficiency in Omakase style dining
• Create and maintain monthly staff schedules
• Maintain a clean and orderly restaurant and kitchen
• Demonstrate proficiency in fish butchery and 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

• Perform administrative daily tasks in the absence of the CDC
• Assist in meeting or exceeding monthly revenue goals
• Manage inventory, including regular quality inspection of plateware, bowls, and service pieces

• Free room nights, discounted and friends & family room rates*
• Medical, dental, and vision insurance with only a 30‑day waiting period*
• 401(k) with company match*
• Free employee meal during shift
• Generous paid time off*
• Tuition reimbursement*
• Employee stock purchase plan*
• Discounted ski passes*
• Excellent training, professional development, and more
• Applicable for FT year‑around positions*

• 2+ years of kitchen experience (fine dining or high‑standard kitchens preferred)
• Positive attitude and willingness to learn
• High personal and professional standards
• Ability to work clean, organized, and efficiently
• Reliability, punctuality, and consistency in prep and service
• Strong attention to detail and ability to follow systems
• Comfortable in a fast‑paced, detail‑driven environment
• Current alcohol server certification and/or food service permit as required by local or state government agency; other required certifications as applicable

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

We are not able to provide sponsorship for work authorization or visa sponsorship for this position.