Position Summary:
The Kobe Teppanyaki Chef is the core of what makes Kobe unique and exciting.
He/she delivers not only quality & delicious food, but also an entertaining and “fun & flare” show to guests.
A teppanyaki chef must possess a desire to deliver excellent customer service as well as well-prepared food.
He/she must also enjoy working in an upbeat restaurant environment.
Responsibilities:
Responsible for total food preparation and prepares menu items per customers' order and serves the food according to Kobe's standards.
Maintains a clean and organized workstation keeping sanitation and safety as the highest priority.
Prepares items according to proper recipe and portion size.
All chefs without prior experience are required to train as a Chef Assistant first until they pass evaluations to become a Teppanyaki Chef.
Listed Salary Info is our current average hourly pay rate, which includes Kobe base pay for Teppanyaki Chef ($11-$16 per hour) plus shared Service Charge/Tip.
Essential Functions include but are not limited to:
Responsible for routine cleaning, set up and breakdown of the teppan cooking table.
Prepares all menu items according to recipes, portion size, presentation and quality standards dictated by Kobe standards
Greet guests in a professional, friendly and courteous manner.
Informs guest of specials and menu changes; makes suggestions and answers questions regarding menu
Keeps track of all food items being served to assure they are entered correctly in the POS
Maintains a professional and congenial relationship with customers and provides them with professional, entertaining and courteous service
Observes each guest to ensure that they are satisfied with the food service.
Communicates with server to inform them of the customers' needs and helps respond to any additional requests
Throughout shift, maintains a clean and organized workstation keeping sanitation and safety as the highest priority
Follows all federal, state, and local laws, codes and regulations outlined by the Managers and Head Chef and the Kobe Employee Handbook
Skills and Abilities:
Availability on Weekends and Holidays preferred
Ability to interact with guest and fellow coworkers
Organized
Strong knife skills
Possess a strong ability to engage with customers and deliver excellent service
Ability to multi-task and show flexibility during high volume periods.
Ability to lift, push and pull at least 50 pounds.
Education/Qualifications:
2 years experience of cooking in the restaurant industry is preferred
Culinary degree a plus
Obtain approved food handling training required by local laws within 30 days of hire
Must be at least 18 years of age
Kobé is a family run business, where everyone including our employees and our guests are treated like family.
Our story began in 1984 when Doi Tan Nguyen, along with his son Chau left Montreal, Canada.
They came to Altamonte Springs and launched Kobé, Florida’s Premier Japanese Steakhouse.
Nguyen had big ideas for his restaurant concept in the Orlando market.
He wanted to deliver a unique dining experience that would offer an exciting and vibrant environment for guests to gather and celebrate over delicious food and drinks.
In 1996, with the passing of his father and joined by his sister and uncle, Chau Nguyen took over the company and remains the principal owner of the Florida native brand.
Over the years, Kobé has grown to become a big family business that includes his children, nieces and numerous dedicated employees that have been with the company through the decades.
Pay: $28 - $44 / hour
Pay:
Other
Benefits:
Flexible schedule
Health insurance
Dental insurance
Vision insurance
401(k)
401(k) matching
Referral program
Employee discount
Paid training
Job Type: fulltime, parttime
Schedule:
Weekend availability
Holidays
Day shift
Night shift
Other
Education: No education required
Work location: On-site
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