Chez Margaux is actively hiring for a Bar Prep. This role may generally work daytime hours, Tuesday to Saturday.
OVERVIEW
Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.
THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests.
POSITION SUMMARY
The bar prep role is critical to ensuring the bar runs smoothly and maintains the highest standards of quality and efficiency. Ideal candidates are organized, consistent, and passionate about hospitality and craft cocktail culture. This role will support our fast-paced beverage program at a high-volume, upscale members club.
ESSENTIAL JOB RESPONSIBILITIES
- Garnish Preparation: Wash, cut, and store daily garnishes including herbs, citrus wheels/peels, dehydrated fruits, and specialty items.
- Juicing: Operate commercial juicers to extract fresh citrus and other fruit juices daily, ensuring freshness and consistent quality.
- Cocktail Batch Preparation: Accurately measure, mix, and label batched cocktail recipes according to in-house specifications.
- Syrup & Infusion Production: Prepare house syrups, shrubs, tinctures, and other ingredients following standard recipes and sanitation guidelines.
- Receiving & Stocking: Receive, inspect, and properly store incoming produce and beverage deliveries; rotate stock and ensure accurate labeling and storage.
- Stock & Organization: Maintain prep stations, storage, and refrigeration areas in a clean, labeled, and organized manner.
- Quality Control: Ensure all mise en place is prepped, dated, and rotated using FIFO standards.
- Communication: Work closely with bar manager and bartenders to anticipate needs and communicate prep status and low inventory items.
- Other duties as assigned.
KNOWLEDGE, EXPERIENCE & SKILLS
- 1+ year of experience in bar prep, kitchen prep, or a similar back-of-house role (high-volume preferred)
- Strong knife skills and attention to detail
- Understanding of basic food safety and sanitation practices
- A team player with a positive attitude and a strong work ethic
- Commitment to maintaining high standards of cleanliness in both workspace and service areas.
- Professional and polished demeanor.
- Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
- Excellent attention to detail, time management, and organizational skills.
- Effective communication and interpersonal skills are conducive to a productive teamwork environment.
- Ability to work both independently and in a team environment.
- Operate ethically to protect the assets and image of the company.
- Flexibility to work a varied schedule, including early hours, days, nights, weekends, and holidays.
- Must be passionate, entrepreneurial, and dedicated to success.
PHYSICAL REQUIREMENTS
- Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
- Must be able to lift, balance and carry up to 50 lbs.
- Ability to stand for prolonged periods of time and climb steps regularly.
- Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
COMPENSATION
The base pay range for this position is $25.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, skills, etc.
Jean-Georges is an Equal Opportunity Employer.
