Sous Chef (Full-Time)
Job Description
Responsible for assisting the executive chef in all areas of food related-operations including, but not limited to, overseeing and coordinating all kitchen activity, maintaining consistent high quality of all kitchen production and assuming complete responsibility for the kitchen in the absence of the executive chef.

Qualifications
Must have 2-3 years of culinary experience. Must demonstrate American or contemporary American culinary creativity. Must have excellent time- and self-management skills and be detail-oriented with the ability to communicate in a clear and knowledgeable manner. Culinary degree or certification from a recognized institution preferred.

Chef De Cuisine (Full-Time)
Job Description
Along with the executive chef, the chef de cuisine is responsible and accountable for the overall culinary aspect of the restaurant and lounge and assumes complete responsibility for the kitchen. The chef de cuisine works to ensure that all activities are consistent with and supportive of the restaurant's business plan and brand standards. The chef de cuisine ensures all staff members are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

Qualifications
Must have 2-3 years of experience in kitchen management in the Chicago area in a high-volume, upscale restaurant with previous restaurant opening experience. Must have tremendous verbal and written skills to communicate effectively with guests, staff and owners.

Restaurant General Manager (Full-Time)
Job Description
Responsible and accountable for the overall guest experience for the restaurant and lounge. Ensures that all activities are supportive of and consistent with the restaurant's business plan and brand standards and assumes complete responsibility for the restaurant. The restaurant general manager ensures all staff members are performing their job responsibilities and beating their expectations.

Qualifications
Must have experience as a general manager in a Chicago area high-volume upscale restaurant with previous restaurant opening experience. Must have tremendous verbal and written skills to communicate effectively with guests, staff and owners. Must have strong knowledge of local businesses with the ability to develop relationships to drive business. Understands public relations, marketing and brand guidelines, financial responsibilities of restaurant and current culinary and beverage trends. Must have a dynamic personality for a constant floor presence and hands-on approach.

Executive Steward (Full-Time)
Job Description
This position is responsible for total maintenance and sanitation in all food production service areas. Works closely with purchasing/receiving to control storeroom orders and issue all china, silver and glass. Manages the day-to-day operation of the stewarding department and ensures all food and beverage outlets have sufficient equipment to perform. 

Qualifications
Must have 2-3 years of stewarding and supervisory experience. Must have excellent time- and self-management skills and be detail-oriented with the ability to communicate in a clear and knowledgeable manner. Previous hotel experience preferred.

A.M. Restaurant Supervisor (Part-Time)
Job Description
Responsible for supervising and assisting the a.m. restaurant and in-room dining staff while performing host/hostess duties including, but not limited to, greeting and seating guests, communicating and promoting the menu and specials and assisting with special projects as needed.

Qualifications
This is a high volume, fast-paced environment where speed and experience in the food service and hospitality industry is a must. The applicant must have one or more years of supervisory experience in a hotel or restaurant and be able to articulate the menu in a clear and knowledgeable manner. Must deliver a friendly, attentive, helpful and courteous experience to all guests while ensuring that all hotel and restaurant standards are being met.

P.M. Bar Supervisor (Part-Time)
Job Description
Responsible for the daily function of the bar with focus on product, service cleanliness and appearance. Maximizes revenue potentia by ensuring cost controls are in place and driving guest service scores.

Qualifications
This is a high volume, fast-paced environment where speed and experience in the food service and hospitality industry is a must. The applicant must have one or more years of supervisory experience in a bar, restaurant or hotel and be able to articulate the menu in a clear and knowledgeable manner. Must deliver a friendly, attentive, helpful and courteous experience to all guests while ensuring that all bar, restaurant and hotel standards are being met.

Bartender (Full-Time)
Job Description
Responsible for creating an exceptional bar environment with a working knowledge of all products. Must organize the back of the house, clean, communicate and sell complete menu as well as promote specials. Must handle equipment properly and identify regular guests.

Qualifications
This is a high volume, fast-paced environment where speed and experience in the food service and hospitality industry is a must. We are looking for enthusiastic , genuine people who are not afraid to express their individuality. Must have at least 1-3 years of bartending experience. Knowledge of local craft, organic, sustainable beer, wine and liquor preferred. Must be detail-oriented with excellent time- and self-management skills with the ability to communicate in a clear, knowledgeable manner.

Banquet Manager (Full-Time)
Job Description
Responsible for the set up and service of all banquet functions and supervision of banquet staff.

Qualifications
Must have 3-5 years of experience in food and beverage management and banquets in an upscale luxury hotel. Must be detail-oriented with the ability to train and mentor staff and develop supervisors. Must have strong verbal, written and computer skills.

Banquet Houseperson (Full-Time)
Job Description
Responsible for the proper setting of all meeting and private dining rooms per BEO or client specifications in a timely and efficient manner; clean and breakdown of function areas

Qualifications
Must have 1-2 years of experience as a banquet houseperson in a full service hotel. Must be detail-oriented with good written, verbal and problem-solving skills. Must be able to lift a minimum of 50 pounds.

Banquet Server (On-Call)
Job Description
Responsible for setting rooms, tables, buffets and display items according to contract. Serves food and beverages while providing guests with exceptional service and the care and respect they deserve.

Qualifications
Must have one to two years of experience as a banquet server with knowledge of set-up and breakdown. Must have outstanding communication and customer service skills and be quick with the abilities to multitask, lift a minimum of 50 pounds and stand for eight hour shifs.

Loss Prevention Officer (Part-Time)
Job Description
Responsible for ensuring personal safety of all guests, employees and visitors to the hotel and bar. Monitors CCTV cameras and radio communications and checks for appropriate identification for guests entering the bar area. Investigates all incidents and submits all daily reports in accordance with instructions given by the Director of Loss Prevention. Must maintain both Lost and Found and Key Control and perform both office and patrol procedures. Enforces all hotel rules and regulations in accordance with the employee handbook.

Qualifications
Must have a combination of five years of security and/or hotel experience; restaurant and liquor establishment experience a plus. Must be polite, friendly and helpful to guests, management and fellow employees. Must be able to work a flexible schedule with a minimum of two out of three shifts; Friday and Saturday nights required.