The Bartender is responsible for :
• making cocktails and serving wine, beer and spirits for guests at the bar and in the dining room
• executing all cocktail recipes on the menu, as well as commonly called classics, from memory.
• Tracking Bar Inventory
• Doing Bar Prep
• Being Organized and making sure the bar is always stocked up and ready for service, clean and immaculate
• Creating a fun and welcoming environment for all of our guests
• Executing drinks quickly and efficiently
• Being a team player and always showing a positive attitude 

Our bartenders should have a thorough knowledge of our food and be able to tell the story behind our food and concept. 

Our bartenders work closely with the rest of the staff, both FOH and BOH, to ensure bar product quality and to train staff in all beverage products available, along with cocktail inspiration and history in order to tell our story to our guests.   

If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team.

• 3+ years of bartending experience in a high-volume, full-service, elevated/fine dining restaurant setting
• Possess extensive food and beverage knowledge, as well as a strong awareness of Chicago’s restaurant scene, with a constant thirst to grow and learn
• Solid background with beer, wine, and spirit knowledge
• Must have the ability to work a variety of hours, days, and shifts, including weekends and late nights
• Must have the ability to work at a steady pace for periods of up to 8 hours or more
• Must have State of Illinois Basset Certification/Food Handlers Certification
• Must be at least 21 years of age and legally able to serve alcohol in the city of Chicago
• 
  

• Able to use Toast POS or similar system to process orders and bill.
• Able to interact with guests in a friendly, efficient and professional manner.
• Anticipating guests needs and ensuring they have a memorable experience
• Maintain specific side-work and ensure the total cleanliness and smooth operation of the station, the tables and restaurant before, during and at the conclusion of the shift worked.
• 
  

The Bartender is responsible for :
• making cocktails and serving wine, beer and spirits for guests at the bar and in the dining room
• executing all cocktail recipes on the menu, as well as commonly called classics, from memory.
• Tracking Bar Inventory
• Doing Bar Prep
• Being Organized and making sure the bar is always stocked up and ready for service, clean and immaculate
• Creating a fun and welcoming environment for all of our guests
• Executing drinks quickly and efficiently
• Being a team player and always showing a positive attitude 

Our bartenders should have a thorough knowledge of our food and be able to tell the story behind our food and concept. 

Our bartenders work closely with the rest of the staff, both FOH and BOH, to ensure bar product quality and to train staff in all beverage products available, along with cocktail inspiration and history in order to tell our story to our guests.   

If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team.

• 3+ years of bartending experience in a high-volume, full-service, elevated/fine dining restaurant setting
• Possess extensive food and beverage knowledge, as well as a strong awareness of Chicago’s restaurant scene, with a constant thirst to grow and learn
• Solid background with beer, wine, and spirit knowledge
• Must have the ability to work a variety of hours, days, and shifts, including weekends and late nights
• Must have the ability to work at a steady pace for periods of up to 8 hours or more
• Must have State of Illinois Basset Certification/Food Handlers Certification
• Must be at least 21 years of age and legally able to serve alcohol in the city of Chicago
• 
  

• Able to use Toast POS or similar system to process orders and bill.
• Able to interact with guests in a friendly, efficient and professional manner.
• Anticipating guests needs and ensuring they have a memorable experience
• Maintain specific side-work and ensure the total cleanliness and smooth operation of the station, the tables and restaurant before, during and at the conclusion of the shift worked.
•