Lead Sushi Chef, Yama (FT)

Montage International•USA - UT - Montage Deer Valley, UT

14d

About The Position

The Lead Sushi Chef at Montage Deer Valley coordinates and supports kitchen operations, prepares hot and cold foods to the hotel’s standards, and helps ensure guest orders are completed promptly and accurately. The role includes supervising and mentoring cooks and kitchen staff, assisting with training, collaborating with associates to meet production goals, and developing new menu items and specials. The chef is expected to maintain knowledge of food products, sanitation standards, and culinary techniques; work professionally in a collaborative, fast-paced environment; and help create exceptional guest experiences. Additional duties may be assigned based on business needs.

Requirements

Knowledge of culinary techniques and cooking methods.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Strong attention to detail and accuracy.
Ability to work a flexible schedule, including weekends and holidays.
Ability to collaborate in a team environment with excellent communication skills.
At least three years of cooking experience in a standalone restaurant or hotel environment.
Ability to stand and remain mobile for extended periods during scheduled shifts.
Ability to lift and carry up to 50 pounds regularly and for extended periods.
Ability to push and pull carts and equipment weighing up to 200 pounds on a semi-regular basis.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F.
Basic communication skills.
Passion for cooking and providing exceptional guest service.
Openness to learning, developing, and supporting the growth of others.
Trustworthiness and integrity.

Nice To Haves

Luxury hotel experience.

Responsibilities

Coordinate with kitchen staff to ensure timely preparation and execution of food orders.
Collaborate with associates to meet production goals and support smooth kitchen operations.
Assist with training new kitchen associates.
Supervise and mentor cooks and kitchen staff, providing guidance and support.
Create and innovate new menu items and specials.
Prepare hot and cold foods to the hotel’s standards.
Maintain knowledge of food products, sanitation standards, and culinary techniques.
Fulfill guest orders in a timely manner with attention to detail.
Work collaboratively while maintaining professionalism.
Deliver on guest expectations and create memorable guest experiences.
Perform additional duties as assigned based on business needs.