DUSEK’S BOARD & BEER

 

Operating in tandem with Punch House and Thalia Hall, Dusek's Board & Beer is an exciting, vibrant, and dynamic place to work. Especially when there are job perks like discounted show tickets and a well-curated beer list!


LINE & PREP COOKS

Job Description & Responsibilities: 

The heart and souls of the kitchen. The long days, the late nights, the "yes chefs." The women and men hungry to learn and refine their skills under an impressive group of teachers who can put out consistently beautiful and world-class food day after day. We're a play hard, work harder kind of group who is looking for the people who want to become the best. You should like: making food for people who appreciate it, a challenge, and a fast-paced service where the kitchen gets crushed (in the best way possible) many, many nights a week.

What we are looking for:

Punctuality and reliability - you show up for work, and show up on time
People that play nice with others
Efficiency, effectiveness, and consistency
People that do not use yelling and screaming as a form of communication
At least 2 years of experience in a similar position

Must-have availability:

Days and evenings

Other important notes:

We hate happiness-sucking, vampire-monsters. SO - you must, we implore you, you MUST, shine bright like pancetta every day and night. Come to work with a smile on your face and a song in your heart and thank your GOD DANG lucky stars you aren't wearing pleated-front khakis and sitting in your cubicle getting ready for another budget meeting.
There's plenty of potential to move up the pipeline with a growing organization, so prove to us that you want to be the best and we'll train you to become a Sous Chef in our growing family of restaurants. We're starting a kitchen revolution, so get on board while there's still time.


BACKBONES (BACKWAITERS)

Job Description & Responsibilities:

The primary responsibility of a Backbone is to reset tables in a speedy, professional, and effective manner as guests leave the restaurant. Backbones are also responsible for the grooming of the entire restaurant and its perimeters, as well as supporting servers and service staff with keeping water glasses full and clearing tables. Other duties will be expected as need arises. 

Ensuring cleanliness of the restaurant, inside and out
Ensuring cleanliness of the restrooms, on a consistent basis
Assisting with the cleanliness of customer service areas: for i.e. tables, chairs and booths, and the floor
Assisting the host with seating rotations by rapidly cleaning tables, chairs, booths, floors
First customer service point by greeting guests when pouring water
Assisting servers with specific needs for the table: i.e. clearing plates, bringing fresh silverware, refilling coffee, water and clearing the table of any debris
Assisting the kitchen by bringing dirty plateware, silverware, and glassware to the kitchen, and restocking the service stations with clean plateware, silverware and glassware
Even though direct customer involvement is not a part of your job description, you should be alert to guest’s needs.  This may involve giving directions to the restrooms, or other areas in the building or finding a server or manager to help a guest

What we are looking for:

Teamwork and stellar communication skills - Dusek's operates as a team, therefore the ability to work well and communicate with others is a MUST
The ability to develop positive working relationships and work as part of a team by helping others as needed or requested
A professional appearance and ability to display a positive and enthusiastic approach to all assignments
Strong knowledge of wine, craft beer, liquors and cocktails
A cheerful and helpful attitude, and provide exceptional service to our guests
Eager for the opportunity to be cross-trained in multiple areas of the restaurant
Previous restaurant and/or hospitality experience

Must-have availability:

2-3 shifts a week, with Sunday and Monday availability


HOST

Job Description & Responsibilities:

The host is the first person that a guest sees when they enter Dusek’s, and because of that, they are instrumental in creating a positive first impression of our establishment. The Host’s basic responsibilities include, but are not limited to:
Greeting guests and making them feel welcome as soon as they walk in the door
Answering phone calls and responding to questions with knowledgeable and helpful information
Receiving and coordinating reservations through OpenTable and over the phone
Collaborating with floor managers, servers, food runners, and backbones to ensure a smooth brunch and/or dinner service
Maintaining all host stand materials, including menus (appearance and accuracy)
Acting as a liaison between guests and the rest of the front of house staff whenever needed, as well as between the servers and managers
Keeping themselves informed of all events and shows happening on the property during their shift
Directing guests who are on the property to visit Thalia Hall, Punch House, or Tack Room

What we are looking for:

Teamwork and stellar communication skills - Dusek's operates as a team, therefore the ability to work well and communicate with others is a MUST
Eager for the opportunity to be cross-trained in multiple areas of the restaurant
A cheerful and helpful attitude, and provide exceptional service to our guests
The ability to develop positive working relationships and work as part of a team by helping others as needed or requested
A professional appearance and ability to display a positive and enthusiastic approach to all assignments
A positive attitude, friendly demeanor, and an eagerness to learn, grow, and promote the brand

Must-have availability:

2-3 shifts a week, with Sunday availability


FOOD RUNNER

Job Description & Responsibilities:

Food Runners are the connection between the Dusek’s culinary team and our guests. A genuine interest in the culinary arts is important. Overall menu knowledge and an ability to describe each dish upon delivery is a must! Basic responsibilities of a Food Runner include, but are not limited to:

Running food from the kitchen to the guest of Dusek’s dining room
Responsible for knowing all areas of the menu, down to the ingredients and preparation
Managing dietary restrictions, allergies, and special requests noted on tickets
Describing each dish in detail as presenting to guest
Interacting with guest in a pleasant and hospitable manner
Making sure the expo line is fully set
Assisting with plating of the food when necessary

What we are looking for:

A passion for culinary trends and processes
Teamwork and stellar communication skills - Dusek's operates as a team, therefore the ability to work well and communicate with others is a MUST
Eager for the opportunity to be cross-trained in multiple areas of the restaurant
A cheerful and helpful attitude, and provide exceptional service to our guests
The ability to develop positive working relationships and work as part of a team by helping others as needed or requested
A professional appearance and ability to display a positive and enthusiastic approach to all assignments
Strong knowledge of food and beverage and the ability to convey that knowledge to our guests
A positive attitude, friendly demeanor, and an eagerness to learn, grow, and promote the brand
At least 2 years of experience in a similar position in a fine-dining setting

Must-have availability:

3-4 shifts a week; weekends included


PASTRY SOUS AND PASTRY ASSISTANT

Job Description & Responsibilities:

Our pastry team is known for the amazing sweets at Longman & Eagle and The Promontory and our dessert menu is among the best in the city. As a Pastry Sous Chef or Pastry Assistant you will be responsible for executing day-to-day prep and plating pastries during dinner service. Prior pastry experience, commitment to proper technique and an eye for beautiful presentation are key.

What we are looking for:

At least 1 year of experience in a similar position in a fine-dining setting
Punctuality, flexibility, positive attitude
Ability to function independently without constant supervision
Eagerness to learn from your coworkers as well as educate yourself independently
Car (not required, but is preferred)

Must-have availability:

Evenings

Other important notes:

Position is full-time, and comes with opportunities for advancement.
Only well-qualified candidates will be considered

 

SAINT LOU’S ASSEMBLY

 

We're a play hard, work harder kind of group who is looking for the people who want to become the best. You must play nice with others. You must be efficient, effective and consistent. You must be a positive influence on everyone around you. You must not use yelling and screaming as a form of communication. You should be hungry to learn, to grow and to get better every day. There's plenty of potential to move up the pipeline with a growing organization, so prove to us that you want to be the best.
We are building a top-notch team of fun, talented, and outgoing industry superstars and we're currently in search of experienced candidates for the following positions:


FRONT-OF-HOUSE STAFF (SERVERS, FOOD RUNNERS, & BUSSERS)

Job Description & Responsibilities:

Our front-of-house staff is the face of Saint Lou’s and operates on the front lines of interaction with all of our guests. These folks are half of the equation (back-of-house being the other half!) that makes everything we do here work so well! You are ultimately responsible for our guests’ experiences and our expectations for service are sky-high.

What we are looking for:

Individuals who are well-versed in craft and classic cocktails and seasoned in high-volume service
Knowledge of sanitation laws and regulations, as well as current culinary trends
Passion for culinary trends and processes, as well as a genuine interest in food and booze!
A big personality, a positive attitude, strong work ethic, excellent communication skills, and an eagerness to learn and grow with this ever-evolving industry
A minimum of 3 years experience in a front-of-house position

Must-have availability:

Open availability required


ASSISTANT GENERAL MANAGER

Job description & responsibilities: 

The Assistant General Manager of Saint Lou’s Assembly will continue to improve on our food, hospitality and service standards, advance the education and performance of our staff, and contribute to the profitable function of Saint Lou’s. This position is responsible for FOH training, scheduling and service, and embodies skills that will elevate the core values of the operations with the ability to lead and inspire staff, and display an unwavering commitment to quality and hospitality. The AGM must be a strong leader and communicator as well as possess administrative and organizational skills.

In a supporting role to the General Manager some of the specific duties will include:

Organize, plan, and prioritize every day to ensure that you and the entire team exceed the guests’ expectations of food and service. Through interactions with guests and team members, serve as a role model for employees through teamwork support, attention to detail, and quality control
Assist in executing administrative duties including, but not limited to: managing staff schedules and payroll, menu updates, reservations management, basic social media updates, POS programming, ordering supplies, cash handling
Monitor actions of staff and guests to ensure that health and safety standards and liquor regulations are obeyed. Ensure team members have proper certifications (Food Handlers) and evaluate health and safety practices against standards
Liaising with the chefs and kitchen team to ensure a full understanding of the menu and high communication between front and back of house
Plan, organize, direct, control and evaluate daily operations, implement operational procedures, assist in controlling inventory, respond to customer complaints, set staff work schedules and monitor staff performance
Recruit, interview, and hire team members; take disciplinary action, motivate and train
Actively participate in service, ensuring all guests are well taken care of. Create and build relationships with regular and industry guests.
In conjunction with the General Manager, contribute ideas to develop systems and procedures to improve the operations within the restaurant.
Direct daily FOH cleaning activities to maintain sanitation standards, and keep appropriate records. Identify and estimate quantities of supplies to be ordered to maintain a consistent par. Sets appropriate purchasing specifications to accurately 

What we are looking for:

Ability to apply creative solutions to practical problems, maintain composure and professionalism at all times, and to relate positively and effectively to all staff and guests
Extensive knowledge of food preparation technique and a true appreciation for the source of the ingredients that will be used in our kitchen and at our bars
A strong foundation in beer, wine and spirits knowledge
A solid understanding of service etiquette and mechanics
A big personality the ability to build and maintain relationships
Ability to adapt to our concept while simultaneously adding to it
Detail-oriented, and mindful of current trends
Understanding of the importance of community
A good working knowledge of hospitality financials and theories, sanitation laws and regulations
A sense of awareness of the restaurant and bar scene
Chicago resident with a car
At least 2 years management experience
Detail-oriented, high-energy, a hard-worker able to manage and motivate staff, with strong communication and organizational skills
An active social media user

Must-have availability:

Open availability required


BAR PREP MANAGER

Job description & responsibilities:

The Bar Prep Manager at Saint Lou’s and MONEYGUN is absolutely essential in the production of our legendary cocktails. This position is responsible for all creation and portioning of house made syrups, sodas, and juices as well as garnishes. You know, the details that really tie a drink together! As a Bar Prep Manager, responsibilities include but are not limited to:
Creation of house made syrups, sodas, and juice on a daily basis
Ordering of produce and other necessary ingredients
Communication with BOH and FOH employees to ensure quality of product and service
Responsibility of opening up a high functioning, top-of-the-line bar
Time management and prioritization of duties

What we are looking for:

At least 3 years of experience working in a similar position in a high-end, high-volume establishment
A big personality the ability to build and maintain relationships
Ability to adapt to our concept while simultaneously adding to it
Detail-oriented, and mindful of current trends
A strong knowledge of food and booze
A good working knowledge of hospitality financials and theories, sanitation laws and regulations
A sense of awareness of the restaurant and bar scene
Chicago resident with a car 


Must-have availability:

Open availability required

 

THE PROMONTORY 

 

The Promontory is a neighborhood restaurant serving “New American” cuisine from the hearth. Our chef driven menu features the best sustainable and locally sourced products.


SOUS CHEF

Job description & responsibilities:

Our sous chefs are leaders first and foremost. They patiently instruct and guide our talented group of line cooks and dishwashers.  A Sous Chef should be a team player, hardworking, goal oriented and organized to contribute to our kitchens lively and productive culture.  They work side by side with the Chef de Cuisine to develop dishes for brunch, lunch, dinner and private events menus. A Sous Chef is expected to expedite, assist in preparing mis en place, place orders, manage inventory, manage food cost, and maintain positive relationships between front and back of the house. 

What we are looking for:

A minimum of 2 years of experience in a sous chef or lead line cook position
Experience maintaining consistency in a kitchen that does more than 300 covers per night is preferred. The Promontory is a high-volume, fast-paced environment. 

Must-have availability:

Open availability required

Other important stuff:

This is a full-time position with competitive salary and health insurance
You will have the opportunity to work with Executive Chef Jared Wentworth and Matt Sliwinski to create world-class cuisine, develop your culinary technique, and build your leadership skills,
Cook in a gorgeous open kitchen focused around a live-fire hearth


PASTRY CHEF

Job Description & Responsibilities: 

The Pastry Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments for the restaurant. He or she collaborates with the Chef de Cuisine in all aspects of savory and pastry.  Such execution includes oversight of all aspects of the day to day functioning of the kitchen. This leader shall maintain the standard of excellence in food set forth by the Chef-Partner through constant gentle pressure on the entire kitchen crew. A great Pastry Chef will further lead by example of positivity, flexibility, and courtesy.


The following is a summary of essential job functions:

  • Assist in ordering, receiving, and inventory
  • Assist in oversight of all pastry prep
  • Assistance in software inventory system
  • Thorough training of all pastry staff
  • Be on the line plating pastry at least three times a week
  • Design and execute a chef driven menu for our brunch, dinner and private events menus as well as maintain and build our small bread program.
(Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.)


What we are looking for:

A minimum of 2 years of experience in a sous chef or lead line cook position
Experience maintaining consistency in a kitchen that does more than 300 covers per night is preferred. The Promontory is a high-volume, fast-paced environment.

Must-have availability:

Open availability required

Other important stuff:

This is a full-time position with competitive salary and health insurance
You will have the opportunity to work with Chefs Jared Wentworth and Matt Sliwinski to create world-class cuisine, develop your culinary technique, and build your leadership skills,
Cook in a gorgeous open kitchen focused around a live-fire hearth
Paid vacation and staging programs