Job Description

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.

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 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.

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