Sushi Chef

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Promontory Club
  • Post Date: May 3, 2024
  • Applications 0
  • Views 131
Job Overview

Park City’s finest Asian restaurant is looking to fill a vacancy for a Sushi Chef – The Peak – Full Time.

Elevated above the Distractions

Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.

The Promontory culinary crown jewel is The Peak at the Nicklaus Clubhouse. The menu features an Asian influence where seafood is the star, as well as offering beef, chicken, and chops selections. Dine-in a relaxed yet sophisticated interior with majestic mountain vistas and stunning golf course views. Try a signature or classic cocktail at the contemporary bar with sushi that is second to none. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.


• Proven experience working in upscale sushi restaurants

• Valid food handler’s permit

• Sound knowledge of food safety regulations

• The ability to work under pressure

• The ability to stand for long periods of time

• Excellent time-management skills

• Exceptional customer service skills



• The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed.

• You should also be able to customize customers’ orders according to preferences and food allergy considerations.

• Ultimately, an exceptional Sushi Chef should work well under pressure and maintain restaurant standards during busy periods.

• Expertly cutting, slicing, and filleting different types of fish.

• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

• Maintaining a clean work environment in order to prevent food contamination.

• Regularly taking inventory of food supplies and other products.

• Reporting any problems with kitchen equipment to the manager on duty.

• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.

• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

EDUCATIONAL REQUIREMENTS OR EQUIVALENT:  High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age. 

PREVIOUS EXPERIENCE REQUIRED:  One (1) year of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from fast food to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism.

WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at any F&B outlet at Promontory when required.

Wages will be determined upon employment and will be commensurate with experience.

Must be authorized to work in the United States without sponsorship.

Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses.

Promontory Club is an Equal Opportunity Employer

All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

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