Bartender

Queen Mary Tavern, a neighborhood cocktail bar in the Ukrainian Village, is hiring an experienced cocktail bartender for 2 shifts per week, plus the option to pick up more shifts, prep hours and so forth as opportunities arise. The shifts we are specifically hiring for are Tuesdays and Fridays, so applicants should have availability on those days each week.

We are both a cocktail bar and a neighborhood bar. Cocktails are the centerpiece of our beverage program, with special focuses on gin, rum, Scotch whisky and fortified wines. We have a rich and unusual backbar, offering something new to even the most seasoned guests; we seek to uphold the highest possible standards of quality in every drink we serve; and we aim to offer guests a cocktail experience the equal of any in the world. At the same time, however, our bar has a casual atmosphere; we have options in every price range; we extend warm and gracious hospitality to every guest; we strictly avoid stiffness and formality; we get to know our guests and cultivate regulars.

In other words, we strive to make cocktails as well as they can possibly be made, but for us that is no big deal: our standard is offhand excellence.

We have no dedicated servers; everyone who serves at Queen Mary is fully trained as a bartender, and all bartenders serve from time to time. When a shift is busy enough to require a server, we set up a rotation, in which bartenders take turns having a serving shift, generally alternating weeks or every third week. This applies to some of the shifts we are hiring for, and so we ask that candidates be interested in serving some of the time, not just bartending. This system is a key part of our identity as a bar, because it ensures that guests are always being served by staff with a full and personal understanding of our program, and a deep knowledge of spirits and cocktails. Moreover, for us, hospitality is the essence of the job, not just drink-making.

The ideal candidate will be seriously committed to a career as a professional cocktail bartender; well versed in cocktail theory and history; have a strong grounding in all major categories of spirits and other cocktail ingredients; interested in ongoing self-guided learning about spirits and cocktails; and happy to share this knowledge with others if they are interested. They will also enjoy talking to guests, take pleasure in hospitality, and be able to maintain a friendly and welcoming attitude at all times.

Making cocktails well requires doing a lot of small tasks in a very specific way, every time, without fail, so exceptional attention to detail and consistency are critical. We are happy to train staff in the details that matter to us, as long as they have the patience and commitment to learn them.

We have a menu of original cocktails, contributed by all of our bartenders, which we rotate twice a year. We also make all standard classic cocktails all the time; we have house recipes for many of them, which we believe are the best in the business. Bartenders are expected to learn them and use them as defaults. We have small selections of beer and wine, a longer selection of fortified wines by the glass, and a short, simple food menu.

The pace of service can vary widely, from low to high volume, depending on day and time. We are a well established business with a strong reputation in our community and citywide, and a dedicated base of guests who love us and visit often.

Compensation is hourly (tipped minimum wage) plus tips; our tip average is generally quite strong, and we are happy to provide tip estimates for each shift based on past trends. All other working hours outside of regular shifts, including prep, staff training and so forth, are paid at competitive hourly rates. Health, dental and vision insurance, with a significant company contribution, are available to employees who work 30 hours a week or more.

If you work a stage (tryout shift for both you and us) as a part of your interview process, we will pay you for your time at a competitive rate.

Candidates must be 21 or over, must hold a valid State of Illinois BASSET seller-server certification, and must be able to lift and carry up to 40 lbs.

Please ensure your updated résumé is posted on Culinary Agents, and please include a brief note explaining why you would be a good fit in this role.

Thank you in advance for your interest, and we look forward to hearing from you!