Head Sushi Chef

Scratch Restaurants Group•Park City, UT

47d•$95,000 - $110,000•Onsite

About The Position

Scratch Restaurants, founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, is dedicated to an artisanal "from scratch" approach to hospitality across its unique restaurant concepts, including Sushi by Scratch Restaurants and Pasta|Bar. We are seeking a passionate and talented Head Chef to lead one of our Michelin-star restaurants. This role requires experience in organizing and running a Michelin-caliber establishment, as well as functioning in a front-facing capacity, including comfortable communication with guests to ensure a high-caliber experience. This position is managed by the Grand Hyatt.

Requirements

Supervisory experience (required)
Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment
Minimum of 5 years’ experience working in a professional and hospitality driven restaurant.
Certified in all safety, sanitation and food handling procedures.
English language, professional communications, math, and computer skills are required.
Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
All employees must maintain a neat, clean and well-groomed appearance professional appearance.
Ability to problem solve in live time.
Ability to lead a team with little to no guidance.
Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.

Nice To Haves

Experience organizing and running a Michelin caliber restaurant
Functioning in a front-facing capacity
Comfortable communicating with guests
Helping to achieve a Michelin-caliber experience

Responsibilities

Create a communicative, professional, and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
Lead by example to ensure that the team is continually striving to be better, yourself included.
Active engagement with guests; start and end the guest experience through opening and closing statements.
Working service daily is required.
Providing support to all team members and filling in wherever is necessary.
Monthly review and understanding of P&L and yearly budget objectives.
Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.