Bar Prep

Job Title: Bar Prep – Concept/PropertyNameConcept/PropertyName
Reports To: Bar Manager / Beverage Director / General Manager
Department: Front of House – Beverage/Bar
Employment Type: Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

Bar Prep ensures the bar is service-ready every day by producing high-quality juices, syrups, cordials, purees, infusions, and batched cocktails; prepping garnishes; maintaining par levels; and upholding stringent sanitation and labeling standards. You’ll support bartenders and barbacks with organized mise en place, accurate recipes, and timely restocks that keep service smooth and consistent.

Key Responsibilities

Mise en Place & Production

• Execute daily prep lists: fresh juices, simple/compound syrups, cordials, shrubs, purees, infusions, tinctures, oleo-saccharum, dehydrated/fruited garnishes.
• Scale recipes up/down accurately (weight/volume); document yields and losses.
• Batch cocktails to spec, verify ABV/dilution targets, and label with production date, shelf life, and responsible preparer.

Quality & Consistency

• Taste and calibrate products for balance (sweetness/acid/bitterness); log adjustments per standard.
• Maintain uniform garnish cuts and presentations; ensure consistency across service stations.
• Rotate stock using FIFO; pull and discard expired product per policy.

Sanitation, Safety & Compliance

• Adhere to DOH/HACCP standards: handwashing, glove use, allergen and cross-contact prevention, cooling and holding temps.
• Complete temperature and batch logs; maintain accurate labels and date stamps on all items.
• Handle chemicals and equipment safely; follow SDS guidance and PPE protocols.

Bar Readiness & Restocking

• Set and maintain pars for juices, syrups, garnishes, ice, glassware, napkins, straws, picks, and smallwares.
• Restock stations pre-service and during peak periods; polish and stage glassware as needed.
• Keep prep areas, walk-ins, and dry storage clean, organized, labeled, and mapped.

Inventory, Receiving & Waste Control

• Assist with receiving check quantities, temperatures, and quality; store promptly in correct zones.
• Track usage and report low stock/ordering needs; help with weekly counts as assigned.
• Minimize waste through smart batch sizing, proper storage, repurposing within guidelines, and citrus/trim management.

Equipment & Facilities

• Safely operate/clean juicers, blenders, centrifuges, dehydrators, sous vide units, iSi whippers, vacuum sealers, and slicers.
• Support care of kegs/CO2 and draft systems as directed; report malfunctions immediately and tag out unsafe gear.
• Maintain ice wells/ice machines per cleaning schedule; keep drains and floors dry and safe.

Teamwork & Service Support

• Partner with bartenders/barbacks to protect ticket times and product quality; jump in on restocks and glass runs.
• Participate in tastings, line-ups, and menu rollouts; learn new specs quickly and share feedback respectfully.
• Uphold a positive, inclusive, and learning-focused bar culture.