Sushi chef Jobs in West Valley City, UT

Kitchen Manager / Culinary Supervisor

The Kitchen Manager / Culinary Supervisor is responsible for leading and supporting the daily operations of the Food & Beverage Department, ensuring the consistent production of high-quality culinary offerings that meet and exceed guest expectations. This role combines hands-on kitchen leadership with operational oversight, team development, and financial awareness to drive exceptional guest service and colleague satisfaction. This individual possesses a strong understanding of hotel kitchen operations and demonstrates the ability to lead in a fast-paced, high-volume environment. The Kitchen Manager / Culinary Supervisor supervises hourly culinary colleagues, supports restaurant and market operations, and assumes department responsibilities in the absence of the Sous Chef.

Key Responsibilities Culinary & Operational Leadership Produce and oversee consistent, high-quality food preparation and presentation in a timely manner. Supervise and support hourly cooks and culinary colleagues. Assume department leadership responsibilities in the absence of the Sous Chef. Support and manage the Lobby Restaurant and Market in partnership with the Food & Beverage Director and other hotel departments. Coordinate and support special events, holiday functions, and outlet promotions. Maintain a high-energy, positive, and professional presence within the department.

Team Leadership & Development Lead, coach, and motivate the culinary team to achieve exceptional guest service and colleague satisfaction results. Support effective hiring, training, inclusion, development, promotion, and continuous reinforcement of standards. Demonstrate strong communication and leadership skills in a fast-paced environment. Foster colleague engagement and a collaborative team culture.

Financial & Administrative Responsibilities Assist in monitoring payroll costs and overtime. Demonstrate a basic understanding of cost control and revenue enhancement strategies. Support and recommend budgets, marketing plans, and departmental objectives; manage within approved plans. Implement creative strategies for revenue growth and cost containment.

Guest Experience & Service Excellence Demonstrate a genuine desire to satisfy guests and create memorable experiences. Consistently model engaging behavior, identify opportunities for improvement, and build guest loyalty. Take personal pride in delivering exceptional service standards.

Requirements Education and Experience: A 4-year hospitality or restaurant management degree. Minimum of three years of previous line experience preferred. Strong knowledge of basic cooking techniques and ability to perform all fundamental cooking skills. Effective communication and Proficient English speaking/reading/writing skills Ability to work independently at a high level with minimal supervision. Basic computer skills required. Ability to stand for extended periods of time. Must be able to work a flexible schedule, including mornings, evenings, weekends, and holidays. Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Benefits 1 week of accommodation at the hotel. $50,000 USD annual gross salary ($24 USD x hour) $1,500 USD relocation bonus (including TN visa fees). 10 days of vacation during the first year. Up to 72 hours of PTO Discounted & Complimentary hotel room nights. Complimentary meals in the colleague Cafe for every shift worked. Medical, Dental, Vision Insurance. 401K retirement savings plan and company match.