Sushi Cook; Experienced

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

The Grand Hyatt Deer Valley Hotel is in the famed Deer Valley ski resort and approximately 40 minutes from the Salt Lake City International Airport. The Grand Hyatt Deer Valley Hotel is part of a new development, planned to incorporate 17 ski lifts, ±1,600 residential units, 8 hotels with a total of ±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, lobby level 3-meal restaurant and bar, signature bar, pool/après ski bar and grill, coffee bistro, large outdoor event terrace, pool and 3 whirlpools, kids club, and fitness area.

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

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, including maintaining exceptional food quality and upholding our service standards. The Sushi Cook participates fully in daily service while in proper uniform and consistently maintains fine‑dining standards that align with the cadence and integrity of the omakase experience.

• 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 service daily including shift lineups, new menu rollouts, and evolving service and food standards.
• Demonstrate familiarity with Omakase style dining
• Uniform and appearance standards: report to each shift on time and prepared to work in proper uniform (Black prep shirt, Black pants, white button-down service shirt, white undershirt, service apron, black shoes, sharpened knives)
• Acceptable hygiene standards
• Attend work with a 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 (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; reporting 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
• Be able to clearly communicate during service
• Be able to work with electronic machinery to complete administrative tasks
• Standing for long periods of time
• Work in varied temperatures
• Must be able to lift 35 lbs
• Be able to bend, twist, reach, lift or stoop to retrieve or move product
• Be able to work in decreased light
• Be able to work in enclosed spaces
• Must have current Alcohol server certification and/or food service permit as required by local or state government agency