Required Years of Experience
1 year
Job Details
Amá, Chef Frankie Ramirez’s live fire Mexican kitchen, is looking to build our FOH team!
We are seeking an experienced and dynamic Bar Back on a part-time basis, with at least 1 year of bar experience (ideally high volume). An ability to multitask in high pressure situations, and cater to a variety of guest needs is a must. Perfect position in which to take the next step in your cocktail career.
Responsibilities include (but are not limited to):
- Organize prep area for service
- Prepare fresh garnishes as needed per drink specs (ie lime wedges)
- Juice as per recommended par levels pre-service
- Assist bar team with stocking ice (for the wells as well as cube and Collins spheres)
- Maintain glass washer, make sure it is clean, chemicals stocked and ready for service
- Restock all beers, wines, well spirits and batches as needed
- Check garnishes, tinctures and bitters and be prepared to restock
- Assist bar team with what is needed as service progresses.
Amá is an equal employment opportunity employer.
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Required Skills
Ability to Work Under Pressure
Attention to Detail
Time Management Skills
Team Collaboration
Customer Service Orientation
Adaptability
Problem Solving Skills
Organizational Skills
Read more
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Mexican
Upscale Casual
Wood- fire elevated Mexican cuisine lead by Chef Frankie Ramirez in Fishtown.
Amá, from Mexico City-born chef Frankie Ramirez, and partners, is an elevated Mexican restaurant in Philadelphia’s Fishtown/Kensington neighborhood. Located at 101 West Oxford Street, Amá is open seven days a week for dinner and features a full bar program with craft cocktails and a heavy focus on tequila and mezcal. The menu is seasonal, featuring hand-pressed tortillas and 20-plus items inspired by the six main culinary regions of Mexico, which include the Yucatán Peninsula, the Pacific coast, northern Mexico, central Mexico, the Gulf of Mexico, and the Baja region. Most of the menu, which rotates seasonally, is cooked on live fire and intended to be shareable. Appetizers include a variety of tacos, tostadas, crudos, ceviches, and aguachile, and seasonal vegetarian options that will be prepared on a custom eight-foot-long charcoal and wood-fired grill from M&M BBQ Company in Texas, with Ramirez using both charcoal and wood to cook premium proteins and fresh vegetables. House-made desserts will contain nostalgic flavors that virtually transport guests to Mexico.
