Job Title: Barback – 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
Barbacks keep the bar fast, organized, and guest-ready. You’ll build and restock stations, maintain par levels for product, ice, glassware, and smallwares, support bartenders during peak periods, and uphold strict sanitation and labeling standards—so the bar can deliver exceptional hospitality every shift.
Key Responsibilities
Bar Readiness & Restocking
- Set, stock, and maintain wells, backbar, and service bars to par before and during service.
- Restock ice, glassware, napkins, straws, picks, garnishes, and smallwares; polish and stage glassware.
- Maintain organized walk-ins and dry storage; rotate product using FIFO and accurate labels.
Service Support
- Back up bartenders with speedy restocks, garnish builds, glass runs, trash/compactor runs, and bar-top clearing/resetting.
- Prioritize tasks based on ticket times and guest volume; assist with service bar as assigned.
- Communicate 86s, low pars, and urgent needs to bar leadership in real time.
Product Handling & Quality
- Prepare basic garnishes to spec (citrus wedges/peels, expressed oils, herbs); ensure consistency and freshness.
- Check dates/hold times on juices, syrups, and batched items; pull/discard per policy.
- Keep ice wells clean and uncontaminated; follow glass break/ice contamination protocols.
Sanitation, Safety & Compliance
- Follow DOH and JAG sanitation standards: handwashing, glove use, allergen/cross-contact prevention.
- Operate glasswasher and 3-compartment sink correctly; test sanitizer PPM and maintain logs.
- Keep mats, drains, floors, and prep areas clean and dry; use PPE and handle chemicals per SDS.
Inventory, Receiving & Waste Control
- Assist with receiving (spirits, wine, beer, produce): verify quantities, temperatures, and quality; store promptly.
- Track usage and report low stock/ordering needs; help with weekly counts.
- Minimize waste through smart batch sizing (as directed), proper storage, and citrus/trim management.
Equipment & Facilities
- Safely operate/clean juicers, blenders, dehydrators, and basic bar tools, report malfunctions immediately.
- Support CO2/draft system care as directed; change kegs with proper equipment and assistance.
- Tag out unsafe equipment; document and follow up on work orders.
Teamwork & Communication
- Participate in pre-shift lineups; retain menu basics to answer guest questions or direct to bartender.
- Uphold a positive, inclusive, learning-focused bar culture; support FOH/BOH teams during peak periods.
- Maintain detailed shift handoffs/notes to ensure continuity.
