Sushi Sous Chef – Benefits Include Medical, Dental, Vision, Free Room Nights, Paid Time-off and Many More

Job Type: Location Type: On-site

 

Summary:

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences.

This position requires in-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests’ needs. On a daily basis must monitor food production, quality and consistency, staffing levels and training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills.

The Sushi Sous Chef must have previous VIP culinary experience and be able to create culinary courses such as Omakase and Kaiseki Ryori. This position will also assist the Sushi Chef with day-to-day operations and oversee the department in the absence of the Sushi Chef.

Salary range $76,700 – $115,300

We offer excellent benefits:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance
• 401k with company match
• Paid time off
• Paid Family Bonding Time and Adoption Assistance
• Tuition Reimbursement
• Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

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.

Qualifications:
– Minimum 5 years work experience in a luxury hotel or high-end sushi restaurant; preferably with experience in large international hotel brands

Hyatt experience preferred

Proficient in scaling, filleting, skinning, boning, breading fish and seafood

Completion of culinary training and/or apprenticeship in Japan for minimum of 3 months preferred

Knowledgeable in varied Japanese Cuisine, including Kaiseki

Must have previous culinary management experience

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

Preferred candidate will be able to speak and write in both English and Japanese