Cooper’s Hawk Winery & Restaurants Photos
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Culture & Values
- Career Opportunities
I have been working at Cooper’s Hawk Winery & Restaurants part-timeRecommendsApproves of CEORecommendsApproves of CEO
I am a server at Cooper's Hawk Winery & Restaurant, it has been one of the best positions i've had so far in my career. Wonderful, energetic group of people that i work with including management! Perks are definitely awesome!
Pressure to sell wine clubs is over the top. I understand the importance of wine clubs to the company, but when the store has been in its location for three years it is difficult to get those sold. Either they are already members or absolutely do not want to join.
Getting an Interview
Getting an Interview
- Accepted OfferNegative ExperienceEasy InterviewAccepted OfferNegative ExperienceEasy Interview
I applied online. The process took 2 weeks – interviewed at Cooper’s Hawk Winery & Restaurants (Wheeling, IL) in February 2015.
Basic questions. Did find it irritating that I interviewed with 4 different people including GM, Kitchen Manager, Head Chef and Executive Kitchen Manger. All of the noted my qualifications and told me I would promote quickly. Everyone I interviewed with liked me. I even went in for a stand-in interview to watch their processes to see if it was something I would like.
That being said, this is the first job I have ever been offered but never given. My last interview was with the Executive Kitchen Manager and he told me what my pay rate would be and what shifts I would be working. He said he would call me within the next day or two with my training schedule. Shook my hand and welcomed me then nothing. Repeated calls to GM went unanswered even though I left messages about when I would start.
There seems to be a real lack of Human Resource practices. Do all Line Cooks interview 4 times with high end Management? I doubt it as 100% of the food handling staff was of Latino decent.
I would also like to add that while I did my stand-in interview, I saw the Head Chef (he was wearing the designated black attire) violate safe food handling. As he was preparing the line for the day he needs to sample all food. In doing so, he used the same spoon to taste everything without washing or sanitizing it even though they had a mass supply of sampling spoons. His assistant did the same right behind him. I also witnessed this same assistant bring out a pan of raw chicken breasts for the shift as he took last nights raw chicken and place it on top of the new to be used first. Not a problem but he did it with his bare hands and then never cleaned his hands and then went on to handle other food and equipment.
- No one asked me any related questions to qualify my knowledge. 1 Answer
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After four years of planning and construction, Cooper’s Hawk Winery & Restaurant opened in 2005 in Orland Park, a south suburb of Chicago. The concept was unique. We would create a signature menu with a selection of dishes designed to pair perfectly with our own Cooper’s Hawk wines, made in our own private winery. With sophisticated food and exceptional wines, our concept was...
Mission: At Cooper's Hawk Winery & Restaurants We Create Community
• We care about people.
• We are different.
• We are committed to being The Best...