Bartender

Cha Chín is part of Éxodo Hospitality Group, a Chicago-based hospitality group bringing together diverse cultures, culinary traditions, and unique dining experiences. Rooted in a celebration of culture, community, and connection, we believe hospitality is about more than great food and service. It's about bringing people together and creating meaningful experiences.

Inspired by the belief that true prosperity is found in the moments we share, Cha Chín celebrates good fortune, community, and togetherness. Our culinary concept brings together Chinese and Peruvian influences, highlighting the ingredients, traditions, and cooking techniques of both cuisines.

Through food, drinks, and genuine hospitality, we strive to create an environment where every guest feels welcomed, valued, and part of something special.

We are seeking experienced, organized, and hospitality-driven Bartenders who combine strong technical beverage knowledge with exceptional attention to detail, efficient execution, and genuine guest engagement.

The Bartender is responsible for delivering a consistent and memorable beverage experience while maintaining the organization, efficiency, cleanliness, and operational readiness of the bar. This includes preparing cocktails, wine, beer, and nonalcoholic beverages to established specifications, providing attentive bar service, supporting service-well production, and contributing to restaurant sales.

Cha Chín features a preparation-intensive beverage program incorporating house-made ingredients, specialty teas, infusions, syrups, and carefully developed recipes. Bartenders must demonstrate precision in preparation, recipe execution, measurement, storage, labeling, product rotation, and inventory tracking. Consistency is essential, and every ingredient must be treated as an important part of the final product.

The bar operates within a confined workspace with a high volume and rotation of glassware, equipment, and ingredients. Successful Bartenders must be exceptionally organized, capable of maintaining a clean and functional workstation throughout service, and able to anticipate restocking and production needs without disrupting the flow of operations.

This is also a hospitality-driven, sales-focused position. Bartenders are expected to connect naturally with guests, confidently explain the beverage program, make thoughtful recommendations, and contribute to established sales and performance expectations without compromising the guest experience.

Every guest is our guest, and every space is our responsibility. Bartenders are expected to support the dining room and their teammates when appropriate, communicate proactively, and contribute to the overall integrity of the restaurant.

All Bartenders are expected to uphold Éxodo Hospitality Group's established Hourly Position Standards, including The Main Six and the company's non-negotiable requirements for every position.

• Welcome and engage guests with genuine warmth, professionalism, and enthusiasm.

• Create a welcoming bar environment where guests feel comfortable, recognized, and personally cared for.

• Build natural connections with guests, remembering names, preferences, and favorite beverages when appropriate.

• Read guest preferences, energy, and dining occasions to adapt communication and service style.

• Provide attentive, knowledgeable, and efficient service while balancing seated bar guests with service-well responsibilities.

• Anticipate guest needs, including water refills, additional beverages, menu guidance, and appropriate service timing.

• Confidently explain the beverage program and introduce guests to signature cocktails, specialty teas, and house-made ingredients.

• Maintain a professional, approachable, and engaging presence throughout service.

• Recognize signs of guest dissatisfaction or service delays and address concerns proactively.

• Deliver consistent hospitality regardless of service volume, guest spending, or dining occasion.

• Provide a warm farewell and contribute to a memorable overall experience.

• Prepare all cocktails, spirits, wine, beer, and nonalcoholic beverages according to established recipes, measurements, techniques, and presentation standards.

• Demonstrate proficiency in classic cocktail preparation, proper spirit handling, and professional bartending techniques.

• Execute signature cocktails accurately and consistently, maintaining intended flavor, balance, dilution, temperature, and presentation.

• Follow established specifications for glassware, garnishes, ice, portioning, and finishing details.

• Maintain consistent execution during high-volume service without sacrificing quality or accuracy.

• Understand and apply proper techniques for shaking, stirring, building, straining, batching, and other preparation methods required by the beverage program.

• Monitor the quality, freshness, and condition of ingredients before use.

• Verify drink accuracy and presentation before serving guests or releasing beverages through the service well.

• Follow established procedures for modifications, substitutions, and special requests.

• Communicate product shortages, quality concerns, or recipe inconsistencies promptly to management.

• Participate in beverage tastings, menu updates, and ongoing technical training.

• Execute assigned daily and scheduled beverage preparation according to established recipes and production standards.

• Prepare, handle, and maintain house-made syrups, infusions, tea preparations, garnishes, batches, and other specialty ingredients.

• Develop detailed knowledge of the teas used throughout the beverage program, including their characteristics, preparation methods, applications, and storage requirements.

• Follow established specifications for ingredient weights, measurements, ratios, preparation temperatures, steeping or infusion times, and finished yields.

• Maintain accuracy and consistency when producing beverage components in batches.

• Properly label, date, store, and rotate all prepared ingredients according to established procedures.

• Follow first-in, first-out (FIFO) inventory rotation and applicable food-safety requirements.

• Monitor shelf life, freshness, quality, and available quantities of house-made products.

• Track prepared quantities, production yields, waste, and usage as required.

• Maintain awareness of which ingredients require advance preparation and communicate replenishment needs before shortages affect service.

• Avoid unnecessary overproduction, improper storage, and preventable waste.

• Maintain organized, accurate, and accessible preparation records as directed.

• Recognize that preparation is a critical part of service execution and must be completed with the same care as the finished cocktail.

• Maintain exceptional organization and efficiency within a confined bar workspace.

• Keep tools, ingredients, garnishes, glassware, and equipment properly positioned and accessible throughout service.

• Maintain clean and functional workstations, minimizing clutter and unnecessary movement.

• Anticipate operational needs and replenish supplies before they interrupt beverage production.

• Manage a high volume and continuous rotation of glassware throughout service.

• Ensure appropriate glassware is available, clean, polished, undamaged, and ready for immediate use.

• Coordinate glassware collection, washing, polishing, storage, and replenishment with the appropriate team members.

• Handle delicate or specialty glassware carefully to minimize breakage and replacement costs.

• Immediately remove damaged or chipped glassware from service.

• Maintain proper organization of clean and used equipment to prevent contamination and workflow interruptions.

• Monitor ice levels, garnishes, mixers, prepared ingredients, and other high-use supplies throughout service.

• Keep service wells, work surfaces, storage areas, and guest-facing bar spaces clean and organized.

• Complete opening, running, and closing responsibilities according to established procedures.

• Recognize that organization, preparation, and cleanliness directly affect speed, consistency, safety, and guest satisfaction.

• Maintain accurate awareness of available spirits, wine, beer, specialty teas, house-made ingredients, garnishes, and other beverage products.

• Follow established portioning, measuring, and pouring standards.

• Monitor product usage and communicate shortages, unexpected consumption, and replenishment needs.

• Participate in assigned inventory counts, product tracking, and stock organization.

• Track waste, spills, breakage, remakes, and other product losses according to established procedures.

• Follow established procedures for recording complimentary beverages, voids, and product adjustments.

• Maintain accurate labeling, dating, and rotation of beverage products and prepared ingredients.

• Protect the quality and condition of products through appropriate handling and storage.

• Recognize opportunities to reduce unnecessary waste without compromising beverage quality.

• Communicate discrepancies, damaged products, and operational concerns to management.

• Take personal responsibility for the proper use, handling, and accountability of bar inventory.

• Actively contribute to restaurant sales through extensive beverage knowledge, confident recommendations, and genuine guest engagement.

• Develop comprehensive knowledge of the cocktail menu, spirits, wine, beer, nonalcoholic beverages, specialty teas, and house-made ingredients.

• Understand the flavor profiles, ingredients, preparation methods, pricing, and presentation of all beverage offerings.

• Confidently recommend beverages based on guest preferences, dining occasions, and food selections.

• Recognize natural opportunities to recommend signature cocktails, premium spirits, additional beverages, and complementary menu items.

• Understand the restaurant's food menu sufficiently to provide thoughtful food and beverage pairing recommendations.

• Describe specialty beverages in an engaging and approachable manner that communicates their uniqueness and value.

• Introduce guests to featured offerings, seasonal selections, and beverage specials.

• Maintain awareness of established individual and team sales and performance expectations.

• Contribute to revenue growth while maintaining responsible alcohol service and guest satisfaction.

• Participate in ongoing product education, sales training, and coaching.

• Balance commercial objectives with genuine hospitality, ensuring recommendations feel helpful rather than pressured.

• Prepare and release service-well beverages accurately and efficiently according to established ticket priorities and service standards.

• Balance the needs of seated bar guests with incoming service tickets without allowing either area to be unnecessarily neglected.

• Maintain awareness of ticket times, drink sequencing, and service priorities.

• Coordinate with Servers, Food Runners, Bussers, Barbacks, and Managers to maintain efficient beverage service.

• Communicate delays, unavailable products, modifications, and service concerns promptly.

• Ensure completed beverages are accurately identified and ready for proper delivery.

• Support teammates when service volume or operational needs require additional assistance.

• Assist with appropriate front-of-house responsibilities beyond the bar when possible without compromising beverage production or bar coverage.

• Maintain clear, respectful, and professional communication with all departments.

• Contribute to a collaborative environment where service efficiency and guest satisfaction are shared responsibilities.

• Verify guest identification and legal drinking age in accordance with applicable laws and restaurant procedures.

• Recognize signs of intoxication and exercise sound judgment when serving alcoholic beverages.

• Follow established procedures for slowing, limiting, or refusing alcohol service when necessary.

• Communicate alcohol-related concerns to management promptly and professionally.

• Maintain required alcohol-service training and certifications.

• Follow all applicable food safety, sanitation, and beverage handling regulations.

• Maintain safe handling and storage practices for ingredients, glassware, chemicals, and bar equipment.

• Follow proper procedures for broken glass, spills, sanitation, and other workplace hazards.

• Maintain professional judgment and accountability when handling alcohol, cash, guest information, and restaurant property.

• Accurately enter and manage guest orders through the restaurant's POS system.

• Process cash, credit card, and other approved payment methods accurately.

• Follow established procedures for tabs, transfers, discounts, voids, and payment adjustments.

• Maintain accuracy when recording beverage sales and product usage.

• Complete assigned cash-handling and end-of-shift reconciliation responsibilities.

• Communicate discrepancies or payment concerns promptly to management.

• Demonstrate accountability for assigned responsibilities, mistakes, and service concerns.

• Remain receptive to coaching, operational feedback, and ongoing professional development.

• Minimum of 3 years of bartending experience in a high-volume, craft-cocktail, upscale casual, or comparable full-service restaurant or bar environment.

• Strong working knowledge of classic cocktails, spirits, wine, beer, and professional bartending techniques.

• Demonstrated ability to execute complex cocktails accurately and efficiently while maintaining established recipes and presentation standards.

• Exceptional organizational skills and the ability to work efficiently in a confined, high-volume bar environment.

• Strong attention to detail and experience with preparation-intensive beverage programs, including batching, house-made ingredients, labeling, dating, and product rotation.

• Ability and willingness to learn detailed tea specifications, specialty ingredients, preparation methods, and beverage recipes.

• Understanding of proper measurements, recipe consistency, ingredient handling, and quality control.

• Strong inventory awareness and commitment to accurate product tracking, portion control, and waste reduction.

• Ability to manage continuous glassware rotation, maintain clean workstations, and anticipate restocking needs.

• A genuine passion for hospitality and the ability to build natural connections with guests.

• Strong sales instincts and demonstrated ability to drive beverage sales through product knowledge, thoughtful recommendations, and guest engagement.

• Ability to balance seated bar service with high-volume service-well production.

• Strong communication, multitasking, and time-management skills.

• Ability to remain composed, organized, and efficient under pressure.

• Proficiency with POS systems and accurate cash and card handling.

• Strong understanding of responsible alcohol service and applicable legal requirements.

• Reliability, punctuality, professionalism, and accountability.

• A team-first mentality and willingness to assist guests and colleagues beyond immediate responsibilities.

• Commitment to upholding all Éxodo Hospitality Group service standards and operational expectations.

• Availability to work evenings, weekends, and holidays as scheduled.

• Valid Illinois-required food handler and alcohol-service training or certification, as applicable, or ability to obtain them within the legally required timeframe.

• 4–5+ years of progressive bartending experience in a high-volume, craft-cocktail, upscale casual, or fine-dining environment.

• Experience working with complex, preparation-intensive cocktail programs featuring house-made ingredients and specialty techniques.

• Knowledge of tea varieties, tea preparation, infusions, and their applications in cocktail and nonalcoholic beverage programs.

• Experience with beverage batching, prep sheets, production logs, inventory counts, and yield tracking.

• Strong knowledge of wine, spirits, cocktail development, and food and beverage pairings.

• Experience maintaining efficient service in compact bar layouts with high glassware turnover.

• Familiarity with Chinese, Peruvian, Chifa, or Asian-Latin culinary and beverage influences.

• Experience with Toast POS or comparable restaurant systems.

• Previous experience supporting beverage training, inventory management, or bar organization.

• Bilingual communication skills, particularly English and Spanish.

• Ability to stand and walk for extended periods throughout a full shift.

• Ability to lift, carry, push, or pull up to 50 lbs, with reasonable accommodations where applicable.

• Frequent bending, reaching, lifting, carrying, and repetitive hand and wrist movements.

• Ability to safely handle glassware, bar tools, ice, beverage cases, and other equipment.

• Comfortable working within a confined bar workspace with limited movement and storage space.

• Ability to maintain organization and safe movement while working near other employees.

• Comfortable working in a fast-paced bar environment with exposure to noise, cold, heat, crowds, and late hours.

• Ability to remain attentive, professional, and engaged throughout scheduled shifts.

• Ability to work evenings, weekends, and holidays as scheduled.

If you take pride in the details behind every cocktail, thrive in a well-organized bar, genuinely enjoy connecting with guests, and understand that exceptional hospitality requires both precision and teamwork, we would love to meet you.

Éxodo Hospitality Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. We comply with all applicable federal, state, and local employment laws.