Jobs at Wind Creek Chicago Southland

• Banquet House Attendant (Catering/Banquet)

  The Banquet House Attendant is responsible for the physical set-up and turnovers of all banquet events. They will follow specific Banquet Event Orders to ensure accuracy for the set-up. The Banquet House Attendant will maintain the cleanliness and eye appeal of the banquet space. They will assist in maintaining the AAA Four Diamond Standards. The Banquet House Attendant will always conduct their selves in a manner which supports the guiding principles of our expectation guide.  They are responsible for the execution of the directives formulated by the Banquet Manager to achieve maximum operating results and obtain guest satisfaction.

• Grounds Tech I (Engineering/Maintenance)

  The Grounds Technician I performs routine and extensive preventative maintenance and repair procedures as directed on grounds, parking garage, turf grass, shrubs, trees, and other plants, including courtyards; care and maintenance of fences, roadways, driveways, parking lots, pavements, walkways, amphitheater, ponds, fountains; and, related work to support operations to sustain Casino buildings, and infrastructure.

• Table Games Supervisor (Table Games)

  The primary responsibility of the Table Games Supervisor is to supervise the operation of a group of assigned tables within the pit. The Table Games Supervisor must be a coach for the Table Games Dealer, providing feedback on performance. It is their responsibility to rate the play of our guests and to ensure that all gaming procedures are being followed.

• F&B Manager (Food & Beverage)

  The Food and Beverage Manager projects a sense of passion and urgency towards the delivery of excellent guest service and quality products. The Manager interacts with guests and staff with a sense of calmness and a desire to resolve problems amicably and to a point where all parties win.  The Manager shall proactively take control of front-of-house operations and hire, train, develop, coach, re-assign, and terminate staff as required and consistent with the WCH Expectations Guide to deliver a level of guest service and a food outlet experience unmatched by any competitor.

• Line Cook - Food Hall (Chefs/Kitchen)

  The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders.  Sets up line cooking stations.  Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.

• F&B Supervisor - Food Bazaar (Food & Beverage)

  The Food and Beverage Supervisor is responsible for effectively using all assigned food and beverage personnel to achieve maximum operating results, revenue enhancements and tracking, and cost of goods control. Ensures that guest’s service needs in the restaurant and beverage areas are identified and implements programs designed to ensure proper guest service.  Provides leadership and direction for assigned employees in the restaurant/beverage areas and supports all Casino initiatives throughout the property.

• EVS Supervisor (Housekeeping)

  The EVS Supervisor makes guests feel welcome and important by ensuring that the casino and common areas are clean, comfortable and well maintained. 

• Revenue Audit Clerk I (Revenue Management)

  The Revenue Audit Clerk performs numerous gaming and nongaming related audit and financial reporting functions, including verification of system reporting functions, and recording financial information by entering data into the computer, calculating and summarizing numbers, and drafting and reviewing financial documents for proper completion. Observes and checks inventory counts, maintains compliance with gaming regulations and completes other tasks as assigned by Revenue Audit Supervisor or above.

• Slot Technician I (Slots/Electronic Games)

  The Slot Technician I maintains the operational order of all gaming machines and related equipment.

• Table Games Dealer School (Entry-Level / No Experience Needed) (Table Games)

  Become a Table Games Dealer at WIND CREEK CASINO – Make Lots of Money!No dealing experience needed—Wind Creek will teach you! We are looking for the following three skills:

• Prep Cook - Steakhouse (Chefs/Kitchen)

  The Prep Cook is responsible for the timely preparation of food items according to recipes and quality standards.  Sets up line cooking stations.  Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards when required. Exercises proper handling of food items and maintain an organized work area including all refrigeration and storage areas.

• Spa Attendant (Female Amenities) (Spa)

  The Spa Attendant is responsible for greeting all guests, answering calls, assisting with guest inquiries, booking appointments, checking guests in for their scheduled services, appropriately billing for services received and completing the payment transaction, and cross-selling retail products. Duties will also include giving tours of the facility, maintaining the cleanliness of the facility, ensuring appointments begin and end as scheduled, assisting guests inside the spa, serving refreshments, and continuous stocking and preparation for guest needs on the female side of the spa.

• Room Attendant (Housekeeping)

  The Hotel Housekeeping Room Attendant play a critical role in the overall guest experience by preparing guestrooms that are clean, comfortable, well maintained and serviced according to company specifications.

• Table Games Experienced Dealer (Table Games)

  The primary responsibility of the Table Games Dealer is to deal assigned table games while providing a superior gaming experience in a friendly environment. Assigned game must be dealt at the proper game pace and within all approved procedures including the proper paying and taking of wagers bet, in order to maximize company revenue.

• Line Cook - Steakhouse (Chefs/Kitchen)

  The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders.  Sets up line cooking stations.  Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.

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