Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Bar Prep

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeNashville, TN, USANo salary listedIn-person

About the Job

Requirements

At least 6 months of experience in bar prep, bar backing, or culinary prep in a high-volume environment, or a strong interest and willingness to learn.
Ability to read and convert metric and imperial recipes, measure and weigh precisely, and follow standard operating procedures.
Knowledge of food safety and sanitation, with a valid Food Handler certification or ability to obtain one.
Ability to remain organized, efficient, and calm under pressure.
Comfort with basic bar equipment and tools.
Schedule flexibility for nights, weekends, and holidays.
Ability to stand and move for extended periods, up to 8 or more hours, and bend and reach frequently.
Ability to lift and carry up to 35–50 pounds and move full kegs using proper equipment and assistance.
Ability to work around varying temperatures, moisture, cleaning chemicals, and repetitive knife and equipment use.
Slip-resistant footwear is required.

Responsibilities

Execute daily prep lists for fresh juices, syrups, cordials, shrubs, purees, infusions, tinctures, oleo-saccharum, and dehydrated or fruited garnishes.
Scale recipes accurately by weight and volume and document yields and losses.
Batch cocktails to specifications, verify alcohol-by-volume and dilution targets, and label batches with production date, shelf life, and responsible preparer.
Taste and calibrate products for sweetness, acidity, and bitterness, and log adjustments according to standards.
Maintain uniform garnish cuts and presentations and consistency across service stations.
Rotate stock using first in, first out procedures and discard expired products according to policy.
Follow Department of Health and Hazard Analysis and Critical Control Points standards, including handwashing, glove use, allergen and cross-contact prevention, and cooling and holding temperatures.
Complete temperature and batch logs and maintain accurate labels and date stamps.
Handle chemicals and equipment safely and follow safety data sheet guidance and personal protective equipment protocols.
Set and maintain par levels for juices, syrups, garnishes, ice, glassware, napkins, straws, picks, and smallwares.
Restock stations before service and during peak periods, and polish and stage glassware as needed.
Keep prep areas, walk-ins, and dry storage clean, organized, labeled, and mapped.
Assist with receiving by checking quantities, temperatures, and quality, and promptly store items in the correct zones.
Track usage and report low stock and ordering needs, and assist with weekly counts as assigned.
Minimize waste through appropriate batch sizing, storage, repurposing within guidelines, and citrus and trim management.
Safely operate and clean juicers, blenders, centrifuges, dehydrators, sous vide units, iSi whippers, vacuum sealers, and slicers.
Support care of kegs, carbon dioxide, and draft systems as directed; immediately report malfunctions and tag out unsafe equipment.
Maintain ice wells and ice machines according to the cleaning schedule and keep drains and floors dry and safe.
Partner with bartenders and barbacks to protect ticket times and product quality, and assist with restocking and glass runs.
Participate in tastings, line-ups, and menu rollouts, learn new specifications quickly, and share feedback respectfully.
Uphold a positive, inclusive, and learning-focused bar culture.

Desired Qualifications

Familiarity with Google Workspace.

Description

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.

Requirements

Required Qualifications

6+ months experience in bar prep, bar backing, or culinary prep in a high-volume environment (or strong interest and willingness to learn).

Ability to read/convert recipes (metric & imperial), weigh/measure precisely, and follow SOPs.

Knowledge of food safety and sanitation; valid Food Handler certification (or ability to obtain).

Organized, efficient, and calm under pressure, strong communication and teamwork.

Comfort with basic bar equipment and tools; Google Workspace familiarity a plus.

Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.

Lift/carry up to 35–50 lbs.; roll/move full kegs with proper equipment and assistance.

Exposure to varying temperatures (walk-ins, hot equipment), moisture, and cleaning chemicals; repetitive knife/equipment use.

Slip-resistant footwear required.

In Return, We Offer You

Competitive hourly pay with opportunities for cross-training and advancement

Eligible health & wellness benefits (for qualifying positions)

Employee dining and partner discounts

Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.

Company size: 1-10
Company stage: Not listed
Total funding: Not listed
Headquarters: Auckland, New Zealand
Founded: 2019

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