Sushi Cook - Part Time - Sushi by Scratch Restaurant at Grand Hyatt Deer Valley

SUSHI COOK

• PART TIME
• SUSHI

BY SCRATCH RESTAURANT AT GRAND HYATT DEER VALLEY

Grand Hyatt Grand Hyatt Deer Valley US

• UT•Park City

CULINARY

Hourly/Entry Level Employee Part-time Hourly US Dollar (USD) pay basis

Req ID:

PAR008919

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 isprised of 436 luxury amodations 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 w high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, w talent opens doors to exciting challenges in the hospitality industry. It's a place w 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

• Part Time 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 andpany standards.
• Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards.
• Demonstrate familiarity of Omakase style dining
• to each shift on time and prepared to work: Clean and neat proper uniform ▪ Black prep shirt o Black pants (no card, track pants, or jeans) o Clean, unstained and ironed white button-down service shirt o Clean white no logo undershirt o Service apron (clean and ironed) o Black shoes (no bright accents) o Sharpened knives
• Acceptable hygiene standards
• Attend work with a positive and helpful attitude
• Sushi rice production and forming techniques in line withpany standards.
• Soy sauce production methodology, in line withpany standards
• Counter/ guest service (attitude of hospitality)
• Fish storage and quality standards
• Proficient in generally accepted sushi techniques andpany 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. ing any broken items to the CDC or Sous Chef
• Maintain a professional atmosp with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships)
• Sushi rice production and forming techniques in line withpany standards.
• Soy sauce production methodology, in line withpany standards
• Counter/ guest service (attitude of hospitality)
• Fish storage and quality standards
• Proficient in generally accepted sushi techniques andpany 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. ing any broken items to the CDC or Sous Chef
• Maintain a professional atmosp with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Qualifications
• 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 clearlymunicate during service.
• Be able to work with electronic machinery toplete administrative tasks.
• Standing for long periods of time
• Work in varied temperatures
• Must be able to lift 35lbs.
• 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 Food Handlers certificate and/or other certification as required 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.