Bar Prep

Bar Mar Nashville LLC•Nashville, TN

22h

About The Position

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.

Requirements

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).
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.

Responsibilities

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.
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.
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.
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.
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.
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.
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.