Cooper’s Hawk Winery & Restaurants
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Cooper’s Hawk Winery & Restaurants Photos

Cooper’s Hawk Winery & Restaurants Reviews

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Tim McEnery
18 Ratings
  • Great Place to work

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Floor Supervisor in Kansas City, MO
    Current Employee - Floor Supervisor in Kansas City, MO
    Approves of CEO


    Flexible hours, great menu, outstanding leadership.


    Menu is dictated by Chicago consumers, we had a lot of items that were loved by Kansas City but were removed because consumers in Chicago weren't crazy about them. I had a lot of tables walk away after menu changes because their favorite menu items were no longer available.

Cooper’s Hawk Winery & Restaurants Interviews

Interview Experience

Interview Experience


Getting an Interview

Getting an Interview


Interview Difficulty


Interview Difficulty




    Line Cook Interview

    Anonymous Interview Candidate in Wheeling, IL
    Accepted Offer
    Negative Experience
    Easy Interview


    I applied online. The process took 2 weeks. I 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.

    Interview Questions

    • No one asked me any related questions to qualify my knowledge.   1 Answer

Cooper’s Hawk Winery & Restaurants Awards & Accolades

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Additional Info

Headquarters Countryside, IL
Size 1000 to 5000 Employees
Founded 2005
Type Company - Private
Industry Restaurants, Bars & Food Services
Revenue Unknown / Non-Applicable
Competitors Unknown

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 ... More

Mission: At Cooper's Hawk Winery & Restaurants We Create Community • We care about people. • We are different. • We are committed to being The Best. • We have fun and celebrate.

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Cooper’s Hawk Winery & Restaurants

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