Jobs at Wind Creek Hospitality

• Officer - Security (Security)

  The primary responsibility of the Officer - Security is to provide for the safety and protection of guests, team members, and company property.  Anticipates potential problems and seeks ways to prevent disruption, injuries, and prohibited conduct from occurring on company premises.  Responds to emergency situations as requested and takes appropriate steps to rectify problems and at the same time minimize hotel liability.  All duties are to be performed in accordance with departmental and Wind Creek Bethlehem LLC (“Wind Creek”) policies, practices, and procedures.

• Surveillance Director (Surveillance)

  The Director of Surveillance is responsible for the successful overall daily operations of the Surveillance Department at the Property and provides guidance and support to the Surveillance departments at other Wind Creek Hospitality facilities, in accordance with established company policies, procedures and objectives.

• Front Services Shift Manager (Food Service)

  The Front Service Shift Manager is responsible for overall coordination and performance of Front Service Operations (Valet & Bell) ensuring that exemplary service is provided in accordance with AAA Four Diamond guest service standards.  Additionally, the Shift Manager champions and supports the purpose and values of Wind Creek Hospitality Workplace Expectations.

• Agent I - Surveillance (Surveillance)

  The primary responsibility of the Agent - Surveillance is to operate department surveillance equipment to observe, document and report all activities. All duties are to be performed in accordance with departmental and Wind Creek Bethlehem LLC (“Wind Creek”) policies, practices, and procedures.

• Banquets Bartender (Catering/Banquet)

  The Bartender shall mix and serve alcoholic and nonalcoholic drinks to customers.

• Surveillance Agent II (Surveillance)

  The Surveillance Agent II is responsible for observing, documenting, and reporting activities associated with gaming operations; adherence to regulatory requirements and procedures; and following approved surveillance department procedures.  The Surveillance Agent II will also assist members of casino management in the resolution of customer or employee related disputes. In the absence of the Surveillance Supervisor, the Surveillance Agent II will also be responsible for supervising, overseeing, administratively directing, coordinating, monitoring and implementing all activities within the Surveillance Department.

• Table Games 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 - 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.

• Main Tech II - Refrigeration & Kitchen Tech (Engineering/Maintenance)

  The Maintenance Technician II – Refrigeration & Kitchen tech performs routine and extensive preventative maintenance and repair procedures on buildings, mechanical equipment, and utility systems. Maintains, troubleshoots, replaces, repairs, and retrofits kitchen and refrigeration equipment, appurtenances and installations. This is a Journeyman level position.

• 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.

• 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.

• Line Cook - EDR (Chefs/Kitchen)

  THERE WILL BE NO OPEN INTERVIEWS ON 5/6/2026. OPEN INTERVIEWS WILL RESUME ON 5/13/2026.

• Specialty Line Cook - Noodle Bar (Chefs/Kitchen)

  The Specialty 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.

• Massage Therapist (Spa)

  The Massage Therapist performs professional body massage and treatments. Must possess a thorough knowledge of the body, have excellent massage techniques, possess excellent cleanliness and sanitation skills and be willing to train with the spa specific treatment protocols.

• Pastry Chef (Chefs/Kitchen)

  The primary responsibility of the Chef Pastry is to supervise, delegate, and work hands-on in all pastry production for the property outlets. The Chef - Pastry will work with, train, and direct kitchen pastry personnel to ensure high-quality pastry foods, timeliness in food service, and the highest levels of safety and sanitation. All duties are to be performed in accordance with departmental and Wind Creek Chicago LLC (“Wind Creek”) policies, practices, and procedures.

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