TABLE AT CRATE
The first-ever full-service restaurant inside a Crate and Barrel store, the Table at Crate is a modern, casual restaurant featuring James Beard Nominee, award-winning Chef Bill Kim’s morning-to-evening menu full of clever twists. The Table at Crate brings together the things we love best—connecting people, creative food and timeless design. 

Under the direction of the Chef, the Sous Chef assists with managing the all kitchen operations. The Sous Chef will spend most of their time managing the food planning and production processes. He or She will also ensure the kitchen is always properly staffed and will supervise all kitchen employees to ensure the kitchen is compliant with all standard operating procedures for food quality and regulatory requirements for food handling, sanitation, and cleanliness. All work-related duties must be done onsite.

• Competitive Pay
• Vacation Pay
• Paid Holidays
• Medical and Dental Insurance
• Life Insurance
• Short and Long Term Disability
• Cell Phone Allowance
• Generous Bonus Plan
• Internal Dining allowance for you and a guest
• Free Shift Meal

EMPLOYEE RELATIONS

• Manage all kitchen personnel.
• Assists in training new culinary staff and establish an on-going training schedule.
• Assist in interviewing and hiring of kitchen staff.
• Collaborates with the Chef to addresses and resolves staff performance issues.
• Assist the Chef in conducting daily pre-shift/post-shift and other periodic meetings to increase communication.
• Assist the Chef in processing new hires; introduce policies, properly orient new employees.
• Maintain high employee morale.
• Create kitchen employee recognition and incentive programs.
• Work with the Chef and HR to appropriately deal with any conflicts regarding staff and handle employee counseling as needed.
• Collaborate with the Chef and HR to determine employment needs and job postings.

OPERATIONS

• Supervise, monitor and participate in culinary operations to ensure food quality, timeliness and adherence to various culinary standards. (i.e.: working a station, expediting, line checks)
• Provide overall leadership, guidance, and direction to the kitchen team.
• Maintain kitchen opening and closing procedures
• Assist Chef in preparing work schedules for kitchen staff.
• Manages monthly inventory activities.
• Assist in the ordering of food products.
• Ensure that employees keep waste to a minimum
• Assist in standardizing production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Maximizing the productivity of the kitchen staff through training and supervision.
• Perform administrative duties, including ordering kitchen supplies and reporting to the General Manager.
• Run the line during the service, ensuring that the highest standards are met and that communication between all stations is efficient.
• Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our customers.
• Ensure that a high standard of hygiene and cleanliness is maintained by following established cleaning routines during the shift and in set-up and clean down procedures.
• Enforce the company’s fire, health, and safety policies.
• Maintaining impeccable personal hygiene as well as high safety and sanitation standards in the kitchen.

MAINTENANCE

• Ensure proper equipment operation/maintenance.
• Monitor the general appearance of kitchen and take corrective action as needed.
• Maintain proper safety and sanitation expectations.

• The Sous Chef will supervise all kitchen staff.

MINIMUM REQUIREMENTS

Must have and be able to do the following:

• Minimum 2 years of experience at the culinary supervisor level or above
• Strong prep and line (grill, sauté, pantry, expo) experience
• Good overall food & beverage knowledge, including basic food/labor costing
• Good general knowledge of kitchen equipment operations, maintenance & troubleshooting
• Prior experience with training culinary staff
• Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful
• Excellent communication skills.
• Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size.