The video opens with introductions to various staff members, detailing their roles and responsibilities.

• Steven Bordino, a line cook, discusses his duties and the precision required in his work.
• Ryan, from South Korea, explains his role in preparing garnishes and sauces for dishes.
• Parkia works on the pasta station and shares how he grew to enjoy pasta preparation.
• Richie Lou, a prep cook, demonstrates the preparation of Nori chips as part of his daily tasks.

Management discusses the daily operations of the restaurant and their efforts to ensure staff well-being.

• Alfred Nebar, the chef de cuisine, oversees the restaurant's daily operations, including administrative tasks and menu development.
• He emphasizes the aim to provide cooks with time for themselves and to move away from the traditional long work hours in the industry.

Staff members discuss the creative aspects of their roles and the importance of presentation.

• Jean de, a floating cook, fills in where needed and enjoys the variety of his role.
• A grill cook talks about the challenges of working in a hot environment and his passion for his role.

Bar and pastry staff share their experiences and aspirations within the restaurant.

• Justine Cortez, a barback and prep person, aspires to become a bartender and is currently learning to prepare tea for cocktails.
• Anisha Sharma, the pastry chef, leads a team and ensures production of bread and desserts.

Staff members detail the preparation and cooking processes behind the restaurant's dishes.

• Various cooks describe their roles in prepping and cooking, highlighting the teamwork involved in creating dishes.
• A prep cook talks about the significance of preparing the base components for the line cooks to use during service.

The chef and owner discusses his role in inspiring and leading the team.

• Jamal James Kent, the chef and owner, talks about his presence in the restaurant and his role in guiding the team.
• He emphasizes the importance of trust, empathy, and follow-through in managing a large team.

Culinary direction and wine expertise are crucial roles that involve creativity and guest interaction.

• Simon Singh, the culinary director, discusses the challenge of creating new dishes every season without repetition.
• Tyler Sylvester, the head sommelier, describes his responsibilities beyond tasting wines, such as clearing tables and maintaining partnerships.

Bartenders share their passion for mixology and the complexity of their craft.

• Ivanoski Bender, a drink consultant, talks about his approach to understanding and crafting an NE groni.
• He also mentions the smoked butter old-fashioned as a signature drink.

Servers and management explain their dedication to providing an exceptional dining experience.

• Noel, a server, discusses the side work that comes with different sections of the restaurant and his approach to ensuring guests have a full dining experience.
• Andres Ramos Carasco, a floor manager, handles issues during service and assists with pre-service preparations.

Front of house staff and the restaurant's general management speak about their roles and the restaurant's culture.

• Daisy Wither, the assistant general manager, likens her role to being the 'mom' of the restaurant.
• The Maitre D' manages guest coordination, and staff members express the sense of family and teamwork that is fostered within the restaurant.