Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $80,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Performance based quarterly bonus program
annual bonus program
Monthly cell phone reimbursement
Generous Paid Time Off
floating holidays
Dining Discounts
Medical insurance
Dental Insurance
Vision Insurance
Paid parental leave
Employer paid long-term disability insurance
Employer paid life insurance and AD&D
Voluntary Short-Term Disability Insurance
Voluntary critical illness insurance
Voluntary critical accident insurance
Pre-tax commuter benefits
Job Description
The Table at Crate is the first-ever full-service restaurant located inside a Crate and Barrel store, offering a unique dining experience that marries creative cuisine with timeless design. As a modern, casual restaurant, it features a morning-to-evening menu crafted by Bill Kim, known for its clever twists on classic dishes. This innovative approach brings together a passion for connecting people, inventive food, and an elegant atmosphere that reflects the Crate and Barrel brand's commitment to quality and style. Serving guests within this remarkable setting, the restaurant provides both exciting culinary creations and a welcoming environment for patrons to enjoy.
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Job Requirements
- At least 18 years of age
- A high school education or equivalent
- Read, write, speak, and understand English comprehensively
- Minimum 2 years of experience at the culinary supervisor level or above
- Good overall food and beverage knowledge, including basic food/labor costing
- Good general knowledge of kitchen equipment operations, maintenance and troubleshooting
- Prior experience with training culinary staff
- Good working knowledge and skill in Word, Excel and Outlook
- POS experience helpful
- Excellent communication skills
- Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size
- Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire)
Job Qualifications
- At least 18 years of age
- A high school education or equivalent
- Read, write, speak, and understand English comprehensively
- Minimum 2 years of experience at the culinary supervisor level or above
- Good overall food and beverage knowledge, including basic food/labor costing
- Good general knowledge of kitchen equipment operations, maintenance and troubleshooting
- Prior experience with training culinary staff
- Good working knowledge and skill in Word, Excel and Outlook
- POS experience helpful
- Excellent communication skills
- Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size
- Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire)
Job Duties
- Assist the Chef in interviewing, hiring, and effectively onboarding new hires
- Assist the Chef in creating and posting staff schedules
- Handle employee counseling as needed
- Maintain sound and stress-free environment for all team members
- Maintain employee recognition and incentive programs to maintain high morale
- Monitor staff appearance and take corrective action as necessary
- Perform timely employee reviews
- Work with HR and Chef to appropriately resolve any conflicts regarding staff
- Effectively communicate with other members of the kitchen staff
- Report to duty punctually, wearing the correct uniform
- Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite
- Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size
- Monitor the quality and presentation of dishes so that only those which meet our high standard are served to our guests
- Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures
- Observe the company’s fire plan and health safety policy
- Safely and effectively use and operate all necessary tools and equipment, including knives
- Ability to stand and work on your feet for the length of your shift
- Able to lift up to 25 pounds safely
- Accurately perform monthly inventories
- Assist in standardizing production recipes to ensure consistent quality
- Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication
- Assist the Chef in analyzing sales figures to set, monitor, and control the budget for the kitchen
- Build and maintain a strategic relationship with all members of management
- Build rapport between kitchen and front of house staff to minimize conflict
- Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward
- Consistently monitor labor costs to remain within labor budgets when scheduling staff
- Develop efficient processes to manage and control food inventory
- Ensure proper equipment operation/maintenance
- Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar
- Maintain relationships with vendors to place orders
- Maintain proper safety and sanitation expectations
- Perform administrative duties as needed
- Respond to any guest complaints and takes necessary action
- Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient
- Supervise kitchen employees and delegate tasks as needed
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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