Jobs at Wind Creek Chicago Southland

• 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.

• Slot Performance Supervisor (Slots/Electronic Games)

  The Slot Performance Supervisor must be knowledgeable in all aspects of machine operations and is responsible for the maintenance and repairing of the machines. The Slot Performance Supervisor is responsible for providing supervision, training, technical direction and guidance to co-workers in installing, servicing, adjusting and repairing of all slot machines.

• Front Services Runner (Guest Services)

  Front Services Runners play a vital role in making guests feel welcome and important by ensuring that their cars are parked and retrieved with friendly, courteous and expedient service.  Runners are also responsible for the initial handling of the guest’s luggage and welcome experience into the property.

• Prep Cook - Food Hall (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.

• Server (Oyster Bar) (Food & Beverage)

  The Oyster Bar Server will serve the bar and surrounding tables providing friendly and efficient food and beverage to all guests in the Oyster Bar.

• Line Cook - Asian Noodle Bar (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.

• Nail Technician (Spa)

  The Nail Technician performs professional nail, hand and foot treatments. Must possess a thorough knowledge of the nails, including a basic knowledge of hand and foot massage techniques and a neat application of polish, possess excellent cleanliness and sanitation skills and be willing to train with the spa specific treatment protocols.

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

  THERE WILL BE NO OPEN INTERVIEWS ON 12/24. WE WILL RESUME OPEN INTERVIEWS ON 12/31.

• 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.

• Backwaiter (Chefs/Kitchen)

   The Steakhouse Back Waiter is responsible for clearing and re-setting tables. The Steakhouse Back Waiter also stocks side stations and assists with the service of food to guests.

• Executive Casino Host (Sales & Marketing)

  The Executive Host builds and maintains relationships with targeted gaming customers. Ensures proactive and on-going communication with target customers through outbound phone, face to face interactions, emails and letters. Sells and promotes property using pertinent and appropriate offers, property amenities, special events and promotions that drive property visits. The Executive Host offers complimentaries using established and approved guidelines, as well as, good judgment. Leverages property amenities and marketing program to drive customer loyalty and revenue.

• Security Dispatcher (Security)

  The Security Dispatcher is responsible for communication between the casino and security officers.  The dispatcher is essentially the “go-to person” for the entire facility, communication hub, help desk and general receptionist for back-of-the-house. Contact comes via radio, telephone, window access and walk-in.  This position involves a high level of guest contact and customer service.

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