Blackbird is looking for a passionate bartender to cover 4 shifts for lunches and dinners. The job requires enthusiasm for fine hospitality, craft cocktails, and some knowledge of American and French wines. The food menus vary from sandwiches at lunch to a 10 course tasting menu and beyond at dinner. You must love, adapt, and learn a constantly changing food menu. We are seeking a bartender who might want to provide creative input, can think on their feet, works clean, and most importantly, brings a positive attitude to work.
Ability To Lift 40+ Lbs
Craft Cocktail knowledge
Classic Food / Wine Service
Food / Beverage Pairing
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Part of One Off Hospitality Group
In December 1997 Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird, one of Chicago’s most respected modern fine-dining establishments. Executive Chef Paul Kahan brings a respect for local ingredients with the innovations of the modern culinary world to create a cuisine that has been described as “quietly revolutionary.” The James Beard Award-winning design, by Thomas Schlesser, incorporates sharp, minimal design elements with expanses of white space and soft gray mohair.