Bar Back

About the Role

The Twin Peaks Bar Back is responsible for cleaning and maintaining all aspects of the Twin Peaks bar and its beverage program. Team members are expected to uphold pride, extreme standards, and discipline in maintaining the bar alongside the Twin Peaks Girl behind the bar.

Uniform Requirements

• Clean TP black hat worn facing forward at all times (brim never bent)
• Hair must be clean and kept entirely underneath the TP hat
• Clean shaven; beards and mustaches allowed if well-maintained
• Fingernails must be kept trimmed
• No jewelry in ears, face, around the neck, or wrists
• No headphones or ear buds
• Clean, non-faded, wrinkle-free TP kitchen shirt tucked in

Responsibilities

• Adhere to uniform standards, policies, and procedures for a clean and sanitized bar
• Maintain clean and organized stations and equipment
• Follow HOH Standards, Safety and Sanitation, and GHS requirements
• Work effectively as part of a team in a fast-paced environment
• Train using tablets or computers
• Perform opening and closing duties, including restocking, cleaning, and mopping
• Ensure the bar is always well-stocked with necessary items
• Change kegs, check taps, and confirm appliances are in good repair
• Complete any additional duties as assigned by management

Requirements

• Proven experience as a Bar Back
• Ability to communicate in English
• Understanding of restaurant cleaning and sanitization policies and procedures
• Ability to follow simple one- or two-step instructions and handle standardized situations
• Must attend orientation and agree to Twin Peaks policies and procedures
• Must complete the training program before working unsupervised
• Must complete any required local/state certifications (e.g., food/alcohol service)

Physical Demands

• Regularly required to stand, walk, use hands/fingers to handle objects, and communicate
• Must reach with hands and arms
• Occasionally lift and/or move up to 30 pounds
• Requires close vision, peripheral vision, depth perception, and ability to focus

Work Environment

• Regular exposure to kitchen fumes or airborne particles
• Occasional exposure to wet/humid conditions (e.g., dish area, walk-in cooler)
• Exposure to toxic or caustic chemicals during cleaning
• Possible exposure to cigarette or cigar smoke in locations with guest smoking sections