Bar Prep - The Penny Hotel Williamsburg - Brooklyn, NY

The purpose of the position is to prepare fresh juices, syrups and garnishments for all beverages served. The restaurant requires 20 to 40 liters of eight (8) different fresh juices per week. The garnishments are cut and placed in a particular way to highlight the creativity each beverage offers visually and in taste.

Essential Responsibilities:

1. Maintains organization and cleanliness of the kitchen in accordance with Health Department standards, storing juices, and completing daily pars.

2. Analyzes and understands the needs of the bar while following daily par sheets which will include making items such as specialty syrups, juicing citrus, cut garnish, infusions, cocktail batches, and more.

3. Receives and delivers all products to appropriate outlet and stock in accordance to specification.

4. Stocks server wells in accordance with specifications with all product and supplies required.

5. Cuts fruit to specification and prepare all condiment caddies.

6. Organizes and cleans pump rooms, coolers, and storage areas to specification.

7. Attends and satisfactorily completes all training as assigned and required.

To do this kind of work, you must be able to:

• Interest in food is required.

• Kitchen working experience is ideal, but not required.

• Good communication and hospitality skills.

• Carry out specific oral or written instructions, frequently following a simple routine.

• Stand or walk for long periods of time.

• Lift and carry things like heavy trays and tables.

• Be available on nights, weekends, and holidays.

Physical Demands: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 30 lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills: Requires mathematical development sufficient to be able to: Add and subtract.

Language Skills: Must have developed language skills to the point to be able to: Read instructions, rules, etc.

Relationships to Data, People and Things:

Data: Comparing: Judging the readily observable functional, structural, or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

People: Serving: Attending to the needs, requests or the expressed or implicit wishes of people. Immediate response is involved.

Things: Handling: Using body members, hand tools and/or special devices to work, move
or carry objects or materials. Involves little or no latitude for judgment with
regard to attainment of standards or in selecting appropriate tool, object or
material.

Specific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs; anything beyond short demonstration up to and including 30 days.