Trabajos head chef en Utah

Job Description Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. JOB TITLE – Sous Chef DEPARTMENT – The Garden Restaurant REPORTS TO – Head Chef SUMMARY The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment. Two full-time positions are available: AM Sous Chef and PM Sous Chef. JOB ENVIRONMENT Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly. SKILLS, EDUCATION AND QUALIFICATIONS · Proven experience in a culinary leadership or supervisory role within a high-volume restaurant · Strong leadership and team development skills · Strong culinary knowledge with an understanding of food safety and sanitation practices · Ability to solve problems and respond quickly to kitchen-related issues · Strong organizational skills and the ability to multitask in a fast-paced environment · Professional appearance and adherence to company dress and grooming standards · Experience with prep, production, and inventory processes preferred ESSENTIAL FUNCTIONS · Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction · Supervises, trains, and mentor’s kitchen staff, including line cooks, prep cooks, and cashiers · Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas · Ensures all food safety, sanitation, and health regulations are always upheld · Assists with inventory, product rotation, and ordering to maintain adequate stock levels · Supports execution of recipes, prep lists, and culinary standards set by the Head Chef · Performs additional duties as assigned by management · Understands that management reserves the right to modify job descriptions as necessary COMPENSATION $50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data. OTHER JOB REQUIREMENTS · May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs · Takes on additional duties as required or assigned by management EQUAL OPPORTUNITY EMPLOYER STATEMENT: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: • Employee discounts, • Training & development THE WHYSushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive and that impact shows up in every guests experience. We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out. Our culture is professional, focused, supportive and fun! We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality. The expectation is simple: be prepared, be respectful, and lead with pride. THE ROLE: CHEF DE CUISINEThe CDC is the culinary heartbeat of the restaurant responsible for standards, leadership, execution, communication, and the development of the team. Leadership & Team Development • Lead by example with discipline, technique, professionalism, and organization, • Train, mentor, and grow cooks and sous chefs, • Maintain a culture of accountability, teamwork, and hospitality, • Give clear, constructive feedback that builds both skill and confidence, • Manage and execute all SBS recipes, systems, and service standards, • Oversee sushi rice production, sauces, fish breakdown, storage, and rotation, • Maintain consistency, precision, and flavor integrity, • Oversee prep lists, production timelines, and daily station readiness, • Manage order guides, inventory, quality control, and cost awareness, • Ensure food safety, sanitation, and DOH compliance, • Run service with calm control, clarity, and strong communication, • 68 years of professional kitchen experience, • 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent), • Strong knowledge of Japanese cuisine and/or sushi fundamentals, • Proven ability to train, mentor, and lead diverse teams, • High personal and professional standards, • Clean, organized, efficient operating style, • Current ServSafe Manager (or ability to obtain before starting), • Strong attention to detail, consistency, and systems, • Calm, solutions-focused presence during prep and service, • Michelin-level or comparable high-end experience, • Experience running an omakase or sushi-forward program, • Guest-facing comfort or desire to engage guests during service, • Strong hospitality instinct and understanding of guest energy, • Jedi-level time management, communication, and organization, • Natural inclination toward teaching and elevating cooks, • Ability to balance high standards with empathy and clarity, • Curiosity about technique, ingredients, and continuous improvement BENEFITS & PERKS • 401(k) + matching, • Health, dental, and vision insurance, • PTO after 60 days, • Employee discounts, • Wellness resources, • Clear pathways for internal growth and advancementIf you want a kitchen that invests in your leadership, your craft, and your future wed love to meet you.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Training & development We are looking for an experienced and polished Bartender to execute all front of house service at our intimate 10-seat Sushi Bar. As the only FOH member in the room, this roles primary focus is to provide each step of service to ensure exceptional dining experiences to our guests; while managing sake pairings, Japanese whiskey pairings, and a la carte beverage service. Our newest location opens up in the Grand Hyatt in Deer Valley ! The Bartender Responsibilities This role is dynamic and includes all aspects of Front of House service, not limited to: Being the point of contact for all guest needs during the omakase-style dining experience, while always coordinating with the Chef to ensure timely and efficient service. This includes welcoming guests into the space according to the policies and procedures outlined by Sushi by Scratch Restaurants, explaining all beverage options, taking beverage orders, preparing and serving all beverages, executing beverage pairings, continuous guest service touch points during the omakase, and assisting the Chefs with any guest service needs. Provide fine dining service that is focused on storytelling and product knowledge, rooted in genuine hospitality and respect for craft Design and execute seasonal cocktail menus, with non-alcoholic options, and the development of beverage pairings, that all reflect Japanese influence, while being in accordance with all local/state liquor laws Oversee all daily bar setup, prep, cleanliness, and closing procedures according to set policies and procedures Manage and be responsible for all guest payment collection during checkouts, with attention to detail, accuracy, and gracious hospitality Interacting with guests and team members with warmth and professionalism. The ability to Host in our lounge, when required by Management What We Offer: Competitive Livable Compensation Daily Team Meals Quarterly Restaurant Group Dining Stipend, after 60 days of employment and more ! Candidate Qualifications: Minimum of 2 years of experience as a bartender, sommelier, or fine dining waitstaff Priority will be given to candidates with Bartending/Sommelier/Beverage Service experience in Japanese concepts, with knowledgable of sake and Japanese whiskeys. Passion for Hospitality and the ability to provide thoughtful, accurate, and precise service while creating lasting memories for our guests Warm and Professional communication and leadership skills. Are a reliable, flexible team player willing to learn and adapt to new situations Have open FULL TIME availability to work nights and weekends, including Holidays from 1pm-Close. Overtime may be required. Possess the legal ability to work with alcohol including valid all state/locally required alcohol certifications

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionChef - Children's Early Childhood Education SiteNorthStar Preschools via Discovery Clubhouse | St. George, Utah Fuel Young Dreams with Every Meal Are you a culinary professional who believes that great food shapes great futures? NorthStar Preschools is seeking an exceptional Head Chef to lead our children's nutrition program and create memorable dining experiences for our youngest learners. The Opportunity Join our mission-driven team as the culinary heart of our childcare center, where you'll nourish 60-120 children daily (ages 6 weeks to 12 years) through expertly crafted, nutritious meals. As our Head Chef, you'll transform a rotating menu into delicious, healthy experiences that fuel growing bodies and curious minds. Daily Impact: Prepare and serve 4 chef-quality meals daily (breakfast, lunch, PM snack, dinner) while creating positive food memories that last a lifetime. What You'll DoCulinary Leadership Design and execute nutritious meal programs following USDA Childcare and Adult Care Food Program (CACFP) standards Manage pre-approved menu planning and seasonal adaptations Create specialized meals accommodating dietary restrictions and allergies with precision and care Kitchen Excellence Maintain pristine kitchen operations and food safety protocols Oversee inventory management and coordinate with suppliers Ensure compliance with all health department and safety regulations Community Connection Collaborate with educational staff to integrate nutrition education Build meaningful relationships with children who often consider the chef their favorite staff member Foster a warm, welcoming kitchen environment that embodies our core values What We're Looking ForProfessional Experience 3+ years in food service or institutional cooking (childcare experience highly preferred) Working knowledge of USDA CACFP guidelines or commitment to rapid certification Current Food Handler's Permit (or ability to obtain immediately) Physical & Technical Skills Ability to lift 50+ lbs and maintain stamina during busy meal periods Exceptional time management in fast-paced, multi-meal environments Strong organizational systems and attention to detail Personal Qualities Genuine passion for children's health and development Positive energy and enthusiasm for daily child interaction Collaborative spirit and excellent communication skills Alignment with our core values: Pursue Excellence, Lead by Serving, Promote Growth, Nurture Positivity, Take Ownership Why Choose NorthStar Preschools?Mission Driven Culture Work where your culinary skills directly impact child development and family well-being in a supportive, value-centered environment. Growth & Development Comprehensive training programs and professional development opportunities Career advancement pathways within our expanding organization Mentorship from experienced childcare nutrition professionals Meaningful Work Experience the daily joy of being a child's favorite person while knowing your work contributes to healthy development during the most critical learning years. Ready to Nourish the Next Generation? Transform your culinary passion into purposeful work where every meal matters. Join a team that values excellence, growth, and the power of great food to shape bright futures. Apply today and become the chef who makes a difference-one nutritious, delicious meal at a time. NorthStar Preschools is an equal opportunity employer committed to creating an inclusive environment for all team members. Job Posted by ApplicantPro

Job Description About the Role: As a Prep Cook at Meraki Greek Grill, you will play a crucial role in the kitchen by preparing ingredients and assisting in the creation of high-quality dishes. Your primary responsibility will be to ensure that all food items are prepped according to our specifications, maintaining consistency and quality. You will work closely with the kitchen team to streamline operations and ensure that meals are prepared efficiently and on time. This position requires attention to detail and a commitment to food safety standards, as you will be handling various ingredients and equipment. Ultimately, your contributions will help create a positive dining experience for our guests and support the overall success of the culinary team. Minimum Qualifications: • Prepare and chop vegetables, meats, and other ingredients as directed by the head chef., • Maintain cleanliness and organization of the kitchen and prep areas., • Assist in the cooking process by following recipes and instructions to our specifications., • Monitor inventory levels and assist in ordering supplies as needed. The required skills for this position include knife skills, which are essential for efficiently preparing ingredients. Attention to detail is crucial, as it ensures that all food items are prepared to the chef's specifications and meet quality standards. Time management skills will be utilized daily to prioritize tasks and ensure that all prep work is completed in a timely manner. Knowledge of food safety practices is vital, as it helps maintain a safe kitchen environment and prevents foodborn illnesses. Preferred skills, such as familiarity with different cooking techniques, will enhance your ability to assist in the cooking process and contribute to the overall success of the kitchen.

Job DescriptionDescription: ORGANIZATION: Friends of Switchpoint is a non-profit organization that has been serving individuals, families, and veterans in Utah who are experiencing poverty and homelessness since 2014. OUR MISSION To empower those in need by addressing the underlying cause of poverty, providing a comprehensive plan, and supporting their journey to self-sufficiency. OUR VISION Every individual embodies their worth and value with self-esteem, hope and abilities restored, thriving in affordable housing. CULTURE VALUES: • Kindness – Remember Kindness is Contagious!, • Connection – It’s why we’re here and what gives purpose & meaning to life!, • Kinship – We want you and those we serve to feel a sense of Belonging., • Self-Worth – Treat people the way they can become w/True Value & Worth!, • Golden Rule: To treat all people as we ourselves would wish to be treated., • Positive Influence: To judge our effectiveness by the extent to which individual lives are saved & improved by the positive experience of the people we influence., • Leadership: To lead by example, developing, promoting, and sharing new ideas and programs to help those experiencing homelessness., • Authenticity: To do what we say we do. PURPOSE: We’re looking for a dedicated and detail-oriented Kitchen Prep Cook to join our fast-paced kitchen team! In this role, you’ll be the backbone of daily food prep, chopping, slicing, mixing, and stocking to keep everything running smoothly. If you thrive in a team environment, take pride in clean, organized work, and want to be part of creating amazing food experiences, this is the job for you. Whether you're starting your culinary journey or looking to grow your kitchen skills, we offer a supportive environment where you can learn, contribute, and succeed. Requirements: Responsibilities: • Set up and stock the kitchen and prep stations before and during service., • Prepare basic components of menu items, including chopping vegetables, portioning meats, and making sauces., • Follow instructions and recipes provided by the kitchen manager and head chef, • Ensure all food prep and storage areas comply with health and safety regulations., • Maintain cleanliness of prep areas, including proper handling of leftovers and waste., • Monitor inventory levels and restock supplies as needed., • High school diploma or equivalent., • Valid Utah Food Handler's Permit., • Solid understanding of food preparation techniques and kitchen safety practices., • Strong communication and organizational skills., • Ability to multitask and work efficiently in a fast-paced environment. $16.00 - $18.00 per hour DOE Part-Time position

Job DescriptionLead the Craft. Elevate the Experience. Now Hiring: Executive Pastry Chef | Bonrue Bakery Who We Are Bonrue Bakery is a chef-founded brand rooted in precision, pace, and pastry. Known for our buttery croissants, seasonal viennoiseries, and refined desserts, we bring French technique to fast-growing, high-volume bakery service. As we scale our brand across the region, we’re searching for a visionary Executive Pastry Chef to lead and grow our pastry program. This is a leadership role for a working chef—someone who thrives on excellence, inspires teams, and pushes the boundaries of pastry with discipline and flair. The Role You’ll oversee all pastry and dessert operations—from recipe development and daily execution to quality control and team training. You’ll collaborate closely with our Executive Baker and savory leads to drive innovation while protecting Bonrue’s core standards. What You’ll Do • Lead daily production of all pastry items including croissants, danishes, puff pastries, tarts, cookies, and seasonal desserts, • Ensure consistency in quality, portioning, flavor, and presentation across all pastry and dessert offerings, • Manage and train the pastry team—including head pastry chefs, assistants, and prep bakers, • Collaborate on seasonal R&D, recipe testing, and rollout of limited-time products, • Partner with Executive Baker to align pastry and savory production for smooth operations, • Own mise en place systems, prep lists, production logs, and shift organization, • Create SOPs for new products, ensuring scalable, repeatable quality, • Maintain a clean, efficient, and food-safe pastry kitchen in compliance with health standards, • Lead inventory, ordering, and vendor relationships for all pastry-related goods, • Ensure all pastry equipment is maintained and functioning properly, • Jump in during service to support, lead, and problem-solve as needed, • Have 7+ years of professional pastry experience, with at least 3 in a leadership or executive role, • Are a master of viennoiserie and laminated doughs, with a deep understanding of fermentation, proofing, and shaping, • Love balancing tradition with modern plating, seasonal innovation, and scalable execution, • Are comfortable leading teams in high-volume production without sacrificing detail, • Can coach, mentor, and hold your team to high standards while keeping morale strong, • Thrive in organized chaos, know how to delegate, and aren’t afraid to get your hands dirty, • Are proactive, accountable, and solution-oriented—no drama, just discipline, • Competitive salary + bonus opportunity, • Medical, dental, vision, and life insurance, • Paid time off and holidays, • Culinary and leadership development support, • Creative freedom to bring seasonal and new concepts to life, • Autonomy, trust, and a seat at the leadership table, • The chance to build and scale one of Utah’s most admired pastry programs We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionLead with Precision. Create with Soul. Now Hiring: Head Pastry/Dessert Chef | Bonrue Bakery Who We Are Bonrue Bakery blends timeless European pastry craft with modern hospitality and speed. Founded by Michelin-trained chefs and powered by a team committed to excellence, Bonrue has grown into one of Southern Utah’s most celebrated bakery brands. Our pastry program is the soul of our business. We’re looking for a Head Pastry/Dessert Chef to lead its day-to-day execution—someone who leads by example, trains with intention, and brings consistency and beauty to everything they touch. The Role As Head Pastry/Dessert Chef, you’ll oversee the daily production and finishing of all pastry and dessert items—ensuring each one meets Bonrue’s exacting standards for quality, consistency, and visual appeal. You’ll manage team flow, maintain production timelines, and work closely with the Executive Pastry Chef on recipe adherence, innovation, and seasonal rollouts. This is a hands-on leadership role ideal for a pastry professional who thrives on both precision and pace. What You’ll Do • Prepare and oversee production of all pastries, plated desserts, bars, and finishing items, • Lead a team of pastry cooks and assistants—assigning tasks, providing feedback, and modeling best practices, • Maintain consistency in scaling, shaping, baking, garnishing, and display presentation, • Uphold and enforce Bonrue’s pastry standards across quality, speed, and appearance, • Follow daily prep lists and ensure all products are completed on time, • Monitor oven temps, baking times, and finishing execution, • Track and restock inventory of pastry ingredients, toppings, and packaging supplies, • Maintain a clean, organized, and efficient production station, • Collaborate with the Executive Pastry Chef on new menu development and seasonal rollouts, • Participate in plating for special events and brand activations, • Train new hires and mentor rising pastry team members, • Uphold all food safety and sanitation procedures, ensuring compliance at every level You might be the right fit if you: • Have 3–5 years of professional pastry experience, including at least 1 year in a leadership role, • Are fluent in French or European pastry techniques, including doughs, mousses, glazes, and fillings, • Lead with a calm presence and a hands-on, solutions-first mindset, • Care deeply about presentation, precision, and consistency, • Enjoy mentoring others and setting the tone for kitchen excellence, • Are extremely organized and can keep pace in a high-volume environment, • Hold (or are willing to obtain) a Food Handler’s Permit, • Competitive salary, • Creative input on seasonal menu items and new product development, • Cross-functional collaboration with bakery, savory, and leadership teams, • Growth track toward Executive Pastry Chef or Multi-Unit Pastry Lead, • A culture rooted in gratitude, standards, and hospitality, • A fast-scaling brand backed by passionate leaders and Savory Fund We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Employee discounts, • Opportunity for advancement If youre the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique youll fit in here. Not because youre perfect, but because youre committed. This position is managed by the Grand Hyatt THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, and communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE Youll be responsible for: Executing recipes and techniques accurately Keeping a clean, organized station Learning and upholding SBS standards and systems Supporting daily service with focus and professionalism Working clean, orderly prep and maintaining quality Sushi rice production, sauces, fish storage, and rotation Supporing the directives of the Head Chef • Bringing a positive attitude and respect for hospitality The Extras We Appreciate Experience in Michelin-level or similar kitchens Strong sushi fundamentals or Japanese cuisine background Jedi-level time management and station organization Curiosity about technique, ingredients, and craft Interest in mentoring or being a supportive teammate Comfort adapting to structured systems and evolving standards Familiarity with hospitality-driven service cadence Desire to contribute creatively as you grow On top of that And additional benefits and perks For full time and part time that qualify youll get a full benefits package: 401(k) + matching Health, dental, vision PTO after 60 days Employee discounts Wellness resources Opportunities for advancement If you want a kitchen that invests in you not just your labor wed love to meet you.