Position Summary

Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Preparing or directing preparation of food served using established production procedures and systems
• Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
• Storing food properly and safely by marking dates and items
• Reporting necessary equipment repair and maintenance
• Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving
• Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved
• Maintaining daily production records
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
• Completing food temperature checks before service
• Performing other work-related duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• A high school diploma or equivalent preferred
• Must be 18 years of age
• Prior experience in related food service positions required
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Promotes positive public relations with guests
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment
• Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
• Manual dexterity; auditory and visual skills

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

Position Summary

Responsible for stocking the bar, assisting bartenders, removing all the used dishes and tableware, washing and polishing glasses, and maintaining a clean work space for bartenders. 

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Keep bar stocked with liquor, syrups, glasses, and all other necessary itmes before and during service
• Removes all dishes and other items from table following the meal
• Keep the bar area neat and clean
• Performs cleaning side work as assigned
• Completes all service paperwork as required
• Performs other work-related duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Physical stamina to lift and carry heavy items (dishes, tubs, etc.)
• Previous restaurant experience strongly preferred
• High energy and stamina are required
• Ability to stay calm and work efficiently under pressure
• Ability to prioritize job duties and manage time effectively
• Strong verbal communication skills required
• Willingness to work evenings and weekends as required
• Excellent customer service to treat patrons like family
• Ability to read menus, safety documents, and other work-related documents

In this role, you will have the opportunity to learn the skills of smoking and butchering while also engaging in light counter and customer service work. As a Butcher Assistant, you will be responsible for providing exceptional customer service, assisting customers at the counter, and ensuring a friendly and welcoming atmosphere. You will also have the chance to learn the art of smoking and butchering, acquiring valuable skills in meat preparation and processing.

Key Responsibilities:
- Assist customers at the counter, providing personalized recommendations and ensuring a positive shopping experience.
- Learn and develop skills in smoking and butchering under the guidance of experienced professionals.
- Maintain cleanliness and organization of the butcher market, including the counter area and workstations.
- Collaborate with the team to ensure adequate inventory levels and product availability.
- Uphold health and safety standards, following proper food handling and sanitation procedures.
- Continuously enhance product knowledge to provide accurate information and answer customer inquiries.

Requirements:
- Passion for the food industry and a desire to learn smoking and butchering skills.
- Strong customer service skills with the ability to engage and assist customers effectively.
- Excellent communication and interpersonal skills to build relationships with customers and team members.
- Attention to detail and ability to work in a fast-paced environment.
- Willingness to follow health and safety guidelines and maintain cleanliness standards.
- Ability to work collaboratively as part of a team.

If you are looking for an exciting opportunity to learn the art of smoking and butchering while providing exceptional customer service, this position at our specialty butcher market is the perfect fit for you. 

Position Summary

**Craft Cocktail Experience is a MUST**

Be friendly, outgoing, and possess good communication skills. Position responsible for ensuring guests’ enjoyment. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Welcomes each guests personally using enthusiastic words, tone, and body language at all times
• Makes guests feel appreciated through your actions
• Works as a team with all personnel in order to maintain an effective atmosphere and an efficient food and beverage service
• Works with others to keep all areas cleaned and stocked to the Company’s standards at all times
• Mixes, garnishes, and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes
• Inputs drink orders into computer immediately, collects money from guests for drinks served and makes change
• Arranges bottles and glasses to maintain an attractive display
• Washes and sterilizes stemware
• Counts drinks guests are served and track open bar tabs
• Anticipates Guest’s needs and follow the half-full rule when offering another drink; remains alert of Guest signals (raising a hand, looking directly at you, etc.), and acknowledges Guest so they know you will be right with them
• Learns guests’ names, occupations, and favorite drinks
• Responsibly serves alcohol and remains aware of guests’ state of intoxication
• Other duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Be of legal age to serve alcohol
• State applicable health and/or alcohol compliance card
• Ability to pass Responsible Service of Alcohol Test with a score of 90% or better
• Basic mathematical skills and an ability to handle money and give correct change
• Basic reading skills
• Basic computer skills
• Extensive knowledge of beer, wine, and spirits, and be familiar with standard drink recipes
• Excellent communication skills
• Organizational skills
• Multi-task oriented
• Knowledge of Company’s food and beverage specifications
• Knowledge of workplace safety procedures

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

Position Summary

The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Sorting and rinsing dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine
• Sorting and stacking clean dishes; carrying clean dishes to cook’s line and other proper storage areas; rewashing soiled dishes before delivering
• Changing dishwater in dish machine every hour
• Washing pots, pans, and trays by hand
• Removing trash and garbage to dumpster
• Setting-up and breaking-down dishwashing area
• Cleaning and rolling/unrolling mats
• Filling/emptying soak tubs with cleaning and sanitizing solutions
• Sweeping/mopping floors
• Assembling/disassembling dish machine
• Sweeping up trash around exterior of restaurant and garbage dumpster
• Performing general restaurant and restroom cleaning as directed
• Wiping up any spills to ensure kitchen floors remain dry
• Notifying Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures
• Performing other duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Must be able to read labels on chemicals
• Knowledge of workplace safety procedures
• Ability to maintain professional demeanor in high-stress situations

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to walk and stand during entire shift. The employee frequently must lift and carry racks or stacks of dishes, glassware, and other utensils, weighing up to 30 pounds, up to 50 times per shift. The employee occasionally lifts and empties trashcans weighing up to 150 lbs., with assistance, up to two times per shift. The employee frequently bends, stoops, reaches, pushes and lifts. The employee works primarily indoors in a hot, damp environment with some work done outside. This position required the occasional exposure to sharp machinery, broken glass, metal cans, and heat sources with some potential for injury. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

Position Summary

The Food Runner is responsible for supporting the restaurant staff by delivering food and other items to guests in a professional, timely, and friendly manner.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Delivering food and items ordered by guests without delay, at the desired temperature and in a highly presentable manner
• Arranging the various food items properly on the table as per the seating plan
• Clearing the dishes as they are consumed
• Carefully watching tables and filling water glasses and other drinks as appropriate
• Providing friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests
• Performing cleaning side work as assigned
• Completing all service paperwork as required
• Supporting waiters and kitchen staff in other duties as required
• Performing other work-related duties as assigned
  
  

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Previous restaurant experience strongly preferred
• High energy and stamina are required
• Ability to stay calm and work efficiently under pressure
• Ability to prioritize job duties and manage time effectively
• Strong verbal communication skills required
• Willingness to work evenings and weekends as required
• Excellent customer service to treat patrons like family
• The ability to read menus, safety documents, etc.
• The ability to use the company’s POS system

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The work that food runners do is both physically and mentally demanding. They are on their feet much of the time. Food runners must work well under pressure and exercise tact and patience when dealing with other employees and customers. Food runners typically work forty to forty-eight hours a week. However, because the restaurant serves the public and are open on weekends and at night, Food Runners may work longer, irregular hours. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

Availability should be for morning/afternoon and must include Sunday. 

Position Summary

The Hospitality Coordinator assists the General Manager with daily responsibilities.   

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Greeting and seating guests, presenting menus to guests, informing them of special menu items
• Treating guests in a manner to ensure their complete satisfaction
• Taking Reservations and Coordinating Daily Floor Plans
• Building the floor plan board weekly
• Observing tables and keeping track of clean, dirty, and occupied tables
• Taking guest information and quoting wait time to guests accurately when tables are not immediately available
• Cleaning, organizing, and stocking menus at host area
• Answering phone and answering questions concerning the menu and restaurant
• Interacting with guests coming in and as they leave, ensuring a positive dining experience
• Filling to go orders, if applicable
• Maintaining restrooms throughout shift
• Performing other duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Excellent communication skills (verbally interacts with management, servers, team members and guests)
• Must be able to read, write, and determine wait time based on Company’s procedures
• Must visually scan restaurant for clean, unoccupied tables
• Strong organizational skills and ability to multi-task
• Knowledge of workplace safety procedures

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is continuously standing during the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to walk; sit; stoop; bend; and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is frequently required to wash hands and answer phones. The employee with occasionally encounter hazards, including slipping and tripping. The noise level in the work environment is usually moderate to high.

Position Summary

The Host provides warm, friendly, and immediate greetings to guests at the door. Seats, and presents clean menus to guests in a friendly, professional, and quick manner.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Greeting and seating guests, presenting menus to guests, informing them of special menu items
• Treating guests in a manner to ensure their complete satisfaction
• Taking names on a waiting list
• Running the floor plan board
• Observing tables and keeping track of clean, dirty, and occupied tables
• Taking guest information and quoting wait time to guests accurately when tables are not immediately available
• Cleaning, organizing, and stocking menus at host area
• Answering phone and answering questions concerning the menu and restaurant
• Interacting with guests coming in and as they leave, ensuring a positive dining experience
• Filling to go orders, if applicable
• Maintaining restrooms throughout shift
• Performing other duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Excellent communication skills (verbally interacts with management, servers, team members and guests)
• Must be able to read, write, and determine wait time based on Company’s procedures
• Must visually scan restaurant for clean, unoccupied tables
• Strong organizational skills and ability to multi-task
• Knowledge of workplace safety procedures

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is continuously standing during the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to walk; sit; stoop; bend; and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is frequently required to wash hands and answer phones. The employee with occasionally encounter hazards, including slipping and tripping. The noise level in the work environment is usually moderate to high.

The Garden Chef will assist the culinary team on the line. Partnering with culinary management, this individual is responsible for executing customer orders and ensuring a quality experience for all guests. 

Responsibilities

• Independently prepare all food items as directed by the Executive Chef and to the company specifications.
• The ability to identify and Inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Local Health Department and Servsafe standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management

Qualifications

• Required to have at least 3 years culinary experience in a restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management.
• Must be familiar weights and measures in order to follow and multiply standard recipes.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills.
• The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred but not required.
• Illinois Food Handlers certification required.
  
  

Working Environment

• Interior of full service restaurant and kitchen areas with exposure to humidity, steam and extreme elevated temperatures.
• Exposure to hazardous cleaning chemicals. (Understanding and uses of potentially hazardous cleaning chemicals)
  
  

Tools & Equip Mention

• Cooking utensils and equipment
  
  

1818 Chophouse is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

Dining, Lobby, Vestibules, Common/Waiting Areas

Empty and Remove Trash

Spot Damp Wipe Horizontal Surfaces

Spot Clean All Walls, Light Switches, Windowsills and Doors.

Clean All Glass & Glass Doors – Inside and Out

Detail Vacuum All Carpet Including Corners, Edges

Sweep Mop Hard Surface Floors

Mop Stains and Spills

Dust/Wipe Waiting Area Furniture Base/Legs As Needed

Detail Dust

Kitchen, Bar Area

Spot Clean White Walls and Light Switches To Remove Obvious Stains Per Visit

Detail Clean/Scrub Wall Area

Wipe Down All stainless Steel Using Appropriate Cleaner

Moveable Counters And Tables Pulled From Walls, Cleaned Under And Replaced

Sweep Hard Surface Floors Per Visit Damp Mop Hard Surface Floors-

Empty and Remove Trash, Replace Liner and Deodorize If Needed Per Visit

Restrooms

Empty Trash, Refill Supply Dispensers, Clean and Disinfect Restroom Fixtures, Clean Mirrors, Counters, Partitions and Chrome, Sweep and Mop Floor Using Appropriate Cleaner

Spot Clean All Walls, Walls and Baseboards Around All Toilets and Urinals, Light Switches, Windowsills and Doors. 

Must have open availability. To prep, portion, and assemble all kitchen food items offered in the restaurant. Executes all food preparations and procedures to ensure that food products meet the recipe specifications and quality standards of 1818 Chophouse.

ESSENTIAL JOB TASKS AND RESPONSIBLITIES:

· Reports to work on time as indicated by weekly work schedule. Uniform must meet restaurant requirements of cleanliness and appearance. Must practice strict personal hygiene and cleanliness habits during all work shifts.

· Prepares prep food items, equipment maintenance, food ingredients, garnishes, and supply items needed for effective operation of each station. Reports any problems or discrepancies to the Executive Sous Chef/KM in a timely basis.

· Assists other kitchen personnel in food preparation and side work as assigned by Kitchen Manager.

· Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards.

· Ensures our guests have a superior dining experience by correctly timing all food product to be prepared and ready for service at the correct time.

· Rotates and restocks all food items, condiments, plate ware, small ware, equipment, and supplies throughout the shift to ensure sufficient stock and back up levels for the demands of the business.

· Maintains the highest degree of sanitation, cleanliness, and food safety for work area. Work area to include, but not limited to: counter tops, refrigeration units, floors, walls, and shelving.

· Accomplishes job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, acts, or injuries to the Executive Sous Chef/KM.

· Correctly completes all station closing duties at the end of each shift. Assists Executive Sous Chef/KM and other kitchen team members in accomplishing closing duties and kitchen cleanliness.

· Any other duties as needed.

Position Summary

Line Cook prepares the food to be served complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. This position is unique in that daily responsibilities can vary including but not limited to: ala cart service, meal preparation for butcher market, menu item prep, and butchery.  This position's ideal candidate will need to be creative and versatile.   

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Preparing food served using established production procedures and systems
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
• Storing food properly and safely by marking dates and items
• Reporting necessary equipment repair and maintenance
• Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving
• Completing the weekly order; verifying and putting away food order
• Organizing and inventory of cooler and freezer
• Maintaining daily production records
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
• Completing food temperature checks before service
• Performing other work-related duties as assigned

Minimum Qualifications (Knowledge, Skills, and Abilities)

• A high school diploma or equivalent preferred
• Must be 18 years of age
• Prior experience in related food service positions required
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Promotes positive public relations with guests
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment
• Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
• Manual dexterity; auditory and visual skills

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

We are seeking a dedicated and detail-oriented Lead Expo to join our team. The Lead Expo plays a crucial role in ensuring that every dish leaving the kitchen meets our high standards of presentation and quality. This position requires strong leadership skills, a keen eye for detail, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

- Quality Control: Ensure that all dishes leaving the kitchen are plated beautifully, consistent with the restaurant’s standards, and presented in a timely manner.

- Communication: Act as a liaison between the kitchen and the front-of-house staff, ensuring that orders are communicated accurately and efficiently.

- Training & Leadership: Train and supervise the expo team, providing guidance on proper plating techniques, presentation standards, and workflow optimization.

- Problem Solving: Address and resolve any issues that may arise during service, such as delays, miscommunication, or quality concerns.

- Collaboration: Work closely with chefs and kitchen staff to maintain a smooth flow of service and ensure that all dishes are prepared to order.

- Cleanliness & Organization: Maintain a clean and organized workstation, adhering to health and safety standards at all times.

Qualifications:

- Proven experience in a fine dining restaurant, preferably in an expo or kitchen support role.

- Strong understanding of food presentation and plating techniques.

- Excellent communication and interpersonal skills.

- Ability to work well under pressure and manage multiple tasks simultaneously.

- Leadership experience, with the ability to motivate and train staff.

- Passion for the culinary arts and a commitment to delivering exceptional guest experiences.

- Flexible schedule, including evenings, weekends, and holidays as needed.

What We Offer:

- Competitive salary and benefits package.

- Opportunities for professional growth and development.

- A vibrant and supportive team environment.