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.
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 pass evaluations to become a Teppanyaki Chef.
Full-time Teppanyaki Chefs average $60,000 to $104,000 per year with Tips and Service Charge.
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 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
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
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