A place where Pride in YOUR Craft means something.
We are a fairly new business, but with a long history in the hospitality industry. Everything on the menu is made here, from scratch, by people who are committed to building something special. We are small, we are growing fast, and we would rather hire one right person than three warm bodies.
The honest version, not the job board version. Back of house, bar, and floor.
Stein Haus is a bar, scratch kitchen, and gaming room just outside downtown Belleville. About seventy seats, a cool vibe, a real cocktail program, and DJ / special event nights. The owners work here daily, in the building, on the line and on the floor.
The kitchen makes its own stocks and soups, smokes its own meats and peppers and onions, and preps forward so service moves fast. The bar is a real program, classics built correctly and originals that are actually ours, not a speed rail and a soda gun. The floor is expected to know both, because a guest who asks what is good deserves a real answer instead of a shrug.
All of that is unusual for this market and it is the whole point. If you have been cooking out of boxes, or pouring whatever is closest, and you are tired of it, this is the place to stop doing that.
We pay honestly and we schedule honestly. If we tell you your hours, you get your hours. We are not going to pretend we are a big company with a benefits binder. We are a growing independent restaurant where good work gets noticed and reliability means something, because we are small but mighty.
They are different jobs with different deals. Here is both, straight.
Cooks, prep, production
Cooks do not get tipped, so we do something about it. Back of house is on a real revenue sharing program. When the restaurant does well, the kitchen does well, in dollars, not in pizza parties. You will know where the numbers stand because we tell you.
The trade is that we cook everything here. Stocks, sauces, soups, dough, smoked proteins. That is more work than a freezer-to-fryer kitchen and we are not going to pretend otherwise. If that sounds like the job you signed up for when you started cooking, come talk to us.
Servers and bartenders
Bartender or server, the standard is the same and it is not negotiable. World class table side service. Not friendly enough. Not quick. World class. You know the food, you know the cocktails, you read a table, and you fix a problem before a guest has to mention it twice.
That standard is exactly why the tips here are worth having, and it is why we are careful about who works this floor. If you have come from somewhere that let people coast, this will feel different in your first week.
Right now, all of them. We are building this team out.
This is not a chop-the-onions job. Everything we serve is made in house, and this role owns production. Soups and sauces from scratch, smoked proteins, baking, and setting the line up so service runs clean. You work mostly solo in the quiet hours with the kitchen to yourself. We are looking for someone who wants to own a program, not just fill a shift.
Working the line through service, holding your station when it gets loud, and cooking food you can put your name on. Our menu is engineered so the hard work happens in prep, which means the line is fast without being frozen. You do not need to be a chef. You need to be steady, clean, and there when you said you would be.
Our bar is a real program, not a well and a soda gun. You will learn the classics properly and the originals that are ours. Days are conversational and steady, Friday and Saturday nights get loud and stay that way until one. You need to be able to work both, and you need to be the person a guest remembers.
Seventy seats and a floor where people actually get taken care of. You will know the food, know the cocktails, and be trusted to fix a problem without going to find somebody. If you have carried a section somewhere that expected more than order-taking, you already know what we are describing.
We are not hiring a manager this week and we are not going to pretend we are. But we are growing, and when this seat opens we would rather already know who we want in it than start from zero. If you have run a room and you are the kind of person who watches a place for a while before making a move, introduce yourself now.
We are always accepting applications for every position, whether it is posted here or not. When something opens up, we look at who already reached out.
We read every one of these ourselves. If you look like a fit you will hear from us, usually within a couple of days.
--Joe