Chef de Cuisine - Uchi Salt Lake City (Coming Soon!)

Hai Hospitality•Las Vegas, NV

About The Position

Hai Hospitality (Uchi, Uchiko, Uchiba) is accepting applications for an experienced Chef de Cuisine to join us for our upcoming opening in Salt Lake City. Hai Hospitality is an innovative and growing restaurant group with restaurants in Austin, Dallas, Houston, Denver, Scottsdale, Los Angeles, Philadelphia, and Miami, with new openings coming soon in Charlotte, Washington D.C., Bethesda, Newport Beach, and additional locations in Miami. This is a unique opportunity to be part of launching a new market while joining a collaborative, award-winning culinary team. We are currently accepting applications for candidates who are open to temporarily relocating to train at one of our existing Uchi locations prior to opening. This hands-on training period offers the opportunity to learn directly from some of the most tenured leaders within Uchi Restaurants, building a deep understanding of our culture, systems, and standards before bringing that knowledge back to Salt Lake City. Relocation support is available for both the training period and the move to Salt Lake City. In this role, you’ll lead with intention—coaching and developing your chefs while driving a culture rooted in collaboration, curiosity, and continuous evolution. You’ll oversee day-to-day kitchen operations while also contributing to menu development through our specials program, where creativity and seasonality are always at the forefront. At Uchi Restaurants, we take pride in a culture that values craft, education, and growth—where leaders are empowered to build strong teams and create something truly memorable.

Requirements

Must be able to effectively communicate with guests and other employees
Detect and identify safety issues, and comply with safety guidelines and standards
Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties
Must have the ability to stand and walk for extended periods
Bend, stoop, and reach to access various areas and items
Ability to work in a fast-paced, high-pressure environment
Ability to work in a variety of temperatures, both hot and cold
Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements
Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives
Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces
Move quickly and efficiently to respond to customer needs
Ability to work in close proximity to coworkers in a crowded kitchen or serving area
Tolerate exposure to potential allergens and food odors
Maintain a professional and hygienic appearance, including proper uniform and personal grooming
Understand directives and communicate effectively with Leadership and coworkers

Nice To Haves

Humble : lets their teams 'own' their wins
Passionate : Must love good food and creating innovative hospitality experiences
Practiced in delivering constructive feedback
Enthusiastic and celebrational in their team's successes
Possess Strong financial / administrative acumen

Responsibilities

Lead, coach, and develop Sous Chefs and kitchen teams
Drive daily operations, ensuring consistency, quality, and execution
Monitor and analyze key performance metrics to inform decision-making
Oversee financial, administrative, and operational performance of the kitchen
Contribute to menu evolution through our seasonal and collaborative specials program
Foster a culture of accountability, growth, and hospitality within the team