0:47 my name is Steven bordino and I'm a line
0:49 cook here the short story of that is
0:51 basically whatever Chef requires of me
0:53 is my job you know everything's about my
0:55 knif workk and presentation we're doing
0:57 a small dice on the shallots it's for
1:00 the Arctic char Cudo it's supposed to be
1:02 basically invisible almost has to be as
1:04 fine as possible so that it Blends in
1:07 the rest of the dish uh my name is Jong
1:09 and I'm from South Korea you can call me
1:11 just Ryan the chef anet is in charge of
1:13 each garnish and the sauce based for the
1:15 every dishes so I'm going to prep for
1:17 garnish and sauce for each dish working
1:19 with a chef GRS and pcha to make a whole
1:21 dishes in front of the front probably
1:23 make about 30 to 40 pastas on a on a
1:24 busy night past wasn't really something
1:26 I was passionate about before starting
1:27 the station and then once I started on I
1:28 kind of started enjoying it more and
1:29 learning more and getting really into it
1:31 name is parkia and I work on the pr
1:33 station during
1:35 service my name is Richie Lou and I'm a
1:37 prep cook at crowna so we're taking Nori
1:39 chips that have been uh painted with
1:42 Mochi rice flour paste and then we fry
1:44 them press them out and uh we cut them
1:47 into threes for vental box my name is
1:49 Jean de and I'm one of the torant in the
1:51 kitchen essentially I float around and
1:53 uh fill in gaps and help today they're a
1:55 little short on Theo station so I'm
1:57 helping with them on garmo J dayto day
2:00 it changes I'll work brunch one day grow
2:03 one day Pancho one day entreat one day
2:05 and uh prep one day so just depending on
2:07 every day it's different you know so
2:09 today I'm on pcha so that's fun but
2:11 favorite is grill for
2:14 sure I'm the grill cook basically in
2:16 charge of uh preparation for all
2:18 proteins during service it definitely
2:21 gets hot uh like if you guys are here
2:23 around you know 7 8:00 it gets pretty
2:25 toasty back here
2:29 so my name is Alfred nebar I am the chef
2:30 the cuisine sunshine in charge of
2:32 running the day-to-day operations of the
2:34 restaurant from all the admin stuff like
2:36 hiring and woring about food cost to the
2:39 creative side menu development to
2:41 service and just making sure that the
2:42 quality is up to our standard I think
2:44 something that was an active decision
2:47 was trying to give the cooks time for
2:48 themselves and we can try to encourage
2:50 them to like go have lunch and go see
2:51 things and find inspiration in the city
2:53 before coming to work and trying to move
2:56 away from the the the 70 hour work weeks
2:57 and these insane hours that everyone's
2:59 been doing because it's just been a habit
3:00 habit [Music]
3:02 [Music]
3:03 there's only four of us on the
3:04 management team and we have to come up
3:07 with 12 new dishes you know that crunch
3:08 to really like come up with things and
3:10 be creative is I think my favorite
3:11 aspect of this
3:15 job it's my job to make sure the kitchen
3:16 runs smoothly as far as you know
3:18 managing the cooks and making sure the
3:20 food looks good I'm a Facey cook at
3:23 Crown chai I usually get here around
3:27 2:30 and I'm done around 12 I work
3:29 service that means that I'm taking bread
3:31 out at the beginning of every table's
5:24 my name is Justine Cortez and I am a
5:28 barback and prep person so my goal is to
5:31 be a bartender pretty soon right now I
5:34 am filtering some tea that's going to go
5:38 in a old-fashioned type of version and
5:47 whiskey I am Anisha Sharma and I'm the
5:49 crown chai pastry sua I have a pretty
5:52 big team I help out with the production
5:55 I jump on on the line so kind of
5:58 everywhere every night the first but a
6:00 slower night about 2 200 Breads and
6:03 something around 200 desserts so I like
6:05 what I do I really do and I like working
6:08 here is why I've been here for so long
6:11 it's my second week so I'm still
6:13 training and learning all the different
6:15 dishes so I work production so that
6:20 means I'm prepping all of the like cakes
6:23 and Breads and ice cream bases and
6:27 different components of the desserts and
6:30 everything put out by the pastry I'm the
6:32 Sue Chef that takes care of am
6:34 production for Saga and Crown Shar we
6:36 are the saers for the rest of the
6:38 restaurants so we essentially keep that
6:39 prep so when the line cook comes in in
6:41 the afternoon shift they can just pick
6:44 this up we produce the base content and
6:47 they use finesse to kind of uh get the final
6:48 final
6:50 product so my name is way uh I'm an
6:53 exter here I guess that's my goal to
6:55 like just to learn and train and maybe
6:57 be a great chef one day and I feel like
6:58 this is a great place to learn and do
7:01 that I'm Isabelle Vega and I'm the
7:03 choler for Saga I make the candies for
7:08 Saga so that's two um types of bon bons
7:30 Rey La
7:43 be uh my name is Jamal James Kent and I
7:46 am the chef and owner of all these
7:50 restaurants I am here always all the
7:54 time all hours what I do in these
7:57 restaurants is I lead the team I Inspire
8:00 the team I nurture I teach so my role is
8:02 to grow our businesses and also teach
8:05 our chefs and our teams how to run these
8:07 restaurants going forward our kitchen
8:10 are going to be smaller because running
8:12 restaurants are a really tough business
8:14 and it's all about the efficiencies
8:16 restaurants are super labor intensive
8:18 and it takes a lot of people to run any
8:20 restaurant what it takes to manage a
8:23 team this large is a trust people need
8:25 to trust that you're making good
8:27 decisions for the right reasons I think
8:29 empathy is really important when you
8:31 make manage any group of people
8:33 following through on your words is
8:35 really important so if I say something
8:44 through hi I'm just Simon Singh and I'm
8:46 the coloring director for a crunchi over
8:49 story Saga developing is uh I think it's
8:51 it's a huge role because um we don't
8:52 want to repeat a lot of same things we
8:54 come up with the ideas and team kind of
8:56 like uh present their way of like
8:58 serving dishes we go back and forth for
9:00 like several weeks and then every new
9:05 [Music]
9:08 dishes hi I'm Tyler Sylvester and I am
9:10 the head S A lot of people think my job
9:13 is a lot of drinking wine which I mean
9:16 it it definitely is uh more so tasting
9:17 when when I'm on the clock but really A
9:21 lot of my job is running around and
9:24 helping out clear tables taste wines
9:26 with Distributors and also make sure
9:27 that the Partnerships that we have with
9:30 them are positive and forun is for
9:32 everybody the somal is like a bass
9:34 player in a band our job is to fatten
9:37 out the sound I open wine talk about uh
9:39 wine with guests help facilitate
9:42 pairings and uh I clear an enormous
9:43 amount of tables throughout the course
9:46 of the night my name is ivanoski and a
9:48 bender I'm a drinking consultant my
9:50 favorite thing to make is actually my
9:52 least favorite thing to make an NE groni
9:54 when you don't like something and you
9:57 really Thrive to understand it it
9:58 actually becomes more fun and more
10:00 interesting favorite drink to make here
10:02 I'm going to be a little biased it's our
10:03 smoked butter oldfashioned it's got some
10:05 nice Plum Apple notes too a little
10:07 Masala chai kind of brightens it up a
10:08 little bit as well yeah we have like
10:10 about like 21 different cocktails and
10:11 also all the classic cocktails that we
10:13 kind of put all together there's a lot
10:15 to memorize and then there's also like
10:18 stuff that kind of Base off like muscle
10:28 [Music] lot
10:29 lot
10:33 my name is Noel I am a server here today
10:35 we all get in here at 4: so and I'm a
10:39 closer tonight so probably it's what is
10:41 it Tuesday probably going to get off at
10:44 around midnight every server has their
10:47 own side work based on what section
10:49 they're in I'm in the back corner of the
10:52 dining room today so I am in charge of
10:54 waters I'm a big proponent of getting
11:00 people to have cocktails wine full meal
11:02 and make it all the way to dessert and
11:03 after dinner drink that's something that
11:05 I really enjoy doing I don't think many
11:08 people do that so that's my job uh to
11:10 make sure people have dining experiences
11:12 they normally don't have I have a bit of
11:14 a theater background so I like to
11:16 approach every table like it's its own
11:19 play you know I have my lines my marks
11:20 that I need to set there's a little bit
11:22 of improv um but for the most part like
11:24 it's this is my audience this the first
11:26 time that they're experiencing it or
11:27 they're back for the show for the second
11:47 marks my name is Andres Ramos carasco
11:50 and my title job is a floor manager
11:52 basically just take care of any issues
11:53 that come up on the floor make sure
11:55 everything's running smoothly before
11:58 service we just sort of answer emails or
12:00 make the floor plan so everyone knows
12:01 what they're doing for the night uh my
12:05 name Isa and here hi my name is toia
12:09 Rees uh my hours today is uh 4 to 10 uh
12:11 yeah my name is Johnny Twan I'm a
12:13 kitchen server here at Crasher I would
12:15 say kind of like what Chef James Kent
12:17 says uh we're in the industry of uh
12:19 splitting hairs so we're just like very
12:20 attemp to detail make sure everything's
12:24 done right um and precise and consistent
12:27 I'm Daisy wither and I am the assistant
12:29 general manager of crown sh basically
12:32 the mom of the restaurant I started in
12:35 this industry about 11 years ago as a
12:38 bathroom attendant if someone wants to
12:41 work for me all I ask is for dedication
12:43 for somebody who has the hustle somebody
12:46 that works as a team member for
12:49 everybody not just in their soul
12:52 position but for everybody it's one team
12:55 one dream H my name is just wama I am
12:57 Mator D of crowny the Mator D is the one
12:59 that runs the book so they'll be the
13:01 ones coordinating where the guests go
13:02 the hosts are kind of the ones that
13:04 greet them bring them to the table um if
13:05 they have any questions they can kind of
13:07 ask both but the maturity is the one
13:09 that wants SP crunch I feel like has a
13:11 very like welcoming environment even for
13:13 guests and as um an employee myself I
13:15 feel like I've always felt welcome we're
13:17 one big family even between the three
13:21 teams Upstairs Downstairs it's very [Music]
13:27 [Music] welcoming
