Description

Summary

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.

The Chef de Cuisine is responsible for overseeing all aspects of kitchen operations for Sushi by Scratch , a high-end omakase sushi concept located at Grand Hyatt Deer Valley. This includes menu development, product sourcing, cost control, labor management, financial oversight, and ensuring the highest standards of quality, sanitation, and hospitality. The Chef de Cuisine will engage directly with guests during service, delivering a warm, personalized experience that transforms each interaction into an unforgettable culinary journey. The role requires a balance of culinary artistry, operational excellence, and guest engagement.

Essential Duties and Responsibilities

• Menu Development & Costing

• Design and execute seasonal omakase menus aligned with brand standards.

• Maintain accurate recipe costing and achieve targeted food cost (20% or lower).

• Operational Leadership

• Oversee daily kitchen operations: prep, pre-shift organization (dietary needs, modifications, VIP accommodations), service execution, cleaning, and closing procedures.

• Conduct pre- and post-shift meetings to ensure team alignment.

• Staff Management

• Hire, train, mentor, and evaluate kitchen staff.

• Administer disciplinary actions and performance reviews in coordination with HR and Executive Chef.

• Quality & Standards

• Ensure proper storage, labeling, and handling of all products.

• Conduct routine tastings and audits of coolers/freezers.

• Maintain strict adherence to health and safety regulations.

• Specialized Expertise

• Mastery of sushi rice preparation and forming techniques.

• Expertise in fish butchery, storage, and quality standards.

• Knowledge of soy sauce production methodology.

• Ability to lead guest-facing counter service with hospitality-driven engagement.

• Administrative Responsibilities

• Manage invoices, Plate IQ entries, P&L tracking, and scheduling.

• Maintain accurate inventory and ordering systems.

• Ensure compliance with all budgetary guidelines (labor, food, repairs, equipment).

• Maintenance & Procurement

• Coordinate equipment repairs and maintenance requests.

• Source specialty products and tools from approved vendors.

• Financial Accountability

• Meet or exceed monthly revenue goals.

• Maintain food cost and labor targets as defined by corporate standards.

Supervisory Responsibilities

Directly supervises all kitchen staff. Responsible for hiring, onboarding, payroll processing, and disciplinary actions.

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred