Required Years of Experience
2 years
Job Details
NOW HIRING: EXPERIENCED BARTENDER
Join one of Chicago’s most exciting restaurant teams.
Opened in August 2025, Trino Steakhouse has quickly become one of the city’s premier dining destinations, earning Eater’s Best New Restaurant of 2025 for its innovative Latin-inspired steakhouse experience.
We’re looking for a bright, high-energy, hospitality-driven bartender for Trino Steakhouse & Laberinto (speakeasy) who is passionate about craft cocktails, exceptional service, and creating memorable guest experiences.
What we’re looking for:
- 2+ years of high-volume, upscale bartending experience
- Strong cocktail, wine, and spirits knowledge
- Positive attitude and team-first mentality
- Full-time availability, including evenings and weekends
- A genuine passion for hospitality and continuous learning
What we offer:
- Full-time hours
- Competitive pay
- Growth opportunities within an award-winning hospitality group
- A collaborative, professional culture where excellence is the standard
If you’re ready to be part of a team that’s raising the bar in Chicago hospitality, we’d love to meet you.
Compensation Details
Compensation: Hourly ($12.62)
Required Skills
Ability to work in a fast paced environment
Strong Communication Skills
Customer Service Orientation
Attention to Detail
Ability to Work Collaboratively With a Team
Adaptability to Changing Situations
Creativity in Crafting Cocktails
Problem Solving Skills
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2025 EATER AWARDS BEST NEW RESTAURANT: "In an era when Chicago’s already robust steakhouse scene is booming, it’s easy to mistake Trino for just another carbon copy. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth. It’s when you stray from the expected, though, that Trino reveals its true character. From the verdant cangrejo tostada of crab, avocado, dill, Asian pear, and pistachio to the buttery empanadas stuffed with spiced lamb... beef picanha, the prized Brazilian cut, is seared on a Vulcan plancha that mimics the heat of an Argentinian chapa, and paired with sauces like corn liqueur au poivre and pequin pepper chimichurri. It’s a break from tradition and a deeply personal project for Chef Stephen Sandoval — with 'Trino' his Grandfather's name - and exactly the kind of steakhouse Chicago needs right now."
