Seasonal Sushi Cook - Omakase

Close Inclusive Collection Job Postings Notification "I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life." Sushi Cook - Sushi by Scratch Restaurant at Grand Hyatt Deer Valley (Winter Seasonal + Housing Available) Grand Hyatt Grand Hyatt Deer Valley US - UT - Park City Culinary Hourly/Entry Level Employee Seasonal Hourly US Dollar (USD) pay basis US-Utah 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. We are seeking an experienced and polished Seasonal 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 line ups, new menu roll outs, and evolving service and food standards. • Demonstrate familiarity of Omakase style dining • Report to each shift on time and prepared to work: Clean and neat proper uniform ▪ Black prep shirt oBlack pants (no card, track pants, or jeans) oClean, unstained and ironed white button-down service shirt oClean white no logo undershirt oService apron (clean and ironed) oBlack shoes (no bright accents) oSharpened 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) Housing available on a first come, first serve basis.

Qualifications • Proficiency in fish butchery, forming nigiri, and other generally accepted sushi techniques / Company standards. • Maintaining clean and orderly restaurant and kitchen • Maintaining a…