The Bristal
Job Summary
Assists in preparation, seasoning, and cooking of food for residents and employees as directed by the Director of Food Service. All procedures are conducted following required Health Department and company regulations to offer the ultimate in customer service. The job also includes sweeping, mopping, and cleaning of equipment such as mixers, slicers, peelers, fryers, blenders, and counters. Part time – Sun, Mon, Wed 10:30 am‑7 pm 24 hours a week Duties and Responsibilities
Prep ingredients for meals in a timely manner according to recipes. Measure and mix ingredients according to recipes, using a variety of kitchen utensils and equipment such as peelers, knives, blenders, mixers, and grinders. Apply dry and moist cooking methods to foods: boiling, steaming, poaching, braising, sautéing, pan‑frying, griddle and char grilling, deep and shallow frying, broiling, baking, and cold production. Apply proper food handling practices while prepping, preparing, and portioning. Apply safe hot and cold holding temperatures, rapid cooling techniques, and thermometer use. Utilize receiving and storage practices such as time and date labeling, comparing invoices to received orders, stock rotation, and categorizing storage areas. Assist cooks in serving resident and employee meals; work the pantry preparing “sandwich board” and “hot off the grill” items. Apportion food for serving using scales, scoops, spoons, and other tools. Ensure the food served is attractively plated and garnished. Ensure the food temperature is checked before serving. Adhere to the strictest sanitation requirements when breaking down, cleaning, sanitizing, and reassembling kitchen equipment such as commercial floor and hand mixers, meat slicers, food processors, steamers, exhaust hoods and vents, convection and standard ovens, flat‑top griddles, steam‑jacket kettles, tilt skillets, knives, dishwashers, sinks, refrigerators, freezers, floor mats, receptacles, and other kitchen equipment. Follow all Health Department and facility sanitation standards, production sheets, and cook‑to‑order items. Make, portion, plate, and garnish a variety of desserts daily, including cakes, pies, puddings, mousses, etc. Keep work area neat and clean; clean up after each phase of preparation. Ensure uniform is neat and clean and maintain the highest standard of personal hygiene and dress. Assist utility workers as needed; clean, prep, and wash dishware, silverware, glassware, pots, and pans. Sweep and mop floors as directed. Empty and clean garbage from kitchen to dumpster, keeping all receptacles and surrounding area covered and clean. Assist with heavy lifting. Perform daily cleaning of steam kettles, grills, range tops, brazier, stainless steel surfaces, dish racks, dish storage areas, dishwashers, and dishwashing areas. Other duties assigned by Supervisor, Executive Director, or Manager on duty. Qualifications
Ability to understand oral instructions. Previous on-the-job training and experience in restaurants or institutions helpful. Must have physical ability for strenuous cleaning and lifting procedures. Working Conditions
Constant heavy lifting up to 50 pounds. Exposure to kitchen heat. Exposure to harsh chemicals. Constant bending, pushing, and stooping. Constantly on feet, 100% of the time. Exposure to wet conditions. Seniority level
Entry level Employment type
Part‑time Job function
Management and Manufacturing Industries
Hospitals and Health Care
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Assists in preparation, seasoning, and cooking of food for residents and employees as directed by the Director of Food Service. All procedures are conducted following required Health Department and company regulations to offer the ultimate in customer service. The job also includes sweeping, mopping, and cleaning of equipment such as mixers, slicers, peelers, fryers, blenders, and counters. Part time – Sun, Mon, Wed 10:30 am‑7 pm 24 hours a week Duties and Responsibilities
Prep ingredients for meals in a timely manner according to recipes. Measure and mix ingredients according to recipes, using a variety of kitchen utensils and equipment such as peelers, knives, blenders, mixers, and grinders. Apply dry and moist cooking methods to foods: boiling, steaming, poaching, braising, sautéing, pan‑frying, griddle and char grilling, deep and shallow frying, broiling, baking, and cold production. Apply proper food handling practices while prepping, preparing, and portioning. Apply safe hot and cold holding temperatures, rapid cooling techniques, and thermometer use. Utilize receiving and storage practices such as time and date labeling, comparing invoices to received orders, stock rotation, and categorizing storage areas. Assist cooks in serving resident and employee meals; work the pantry preparing “sandwich board” and “hot off the grill” items. Apportion food for serving using scales, scoops, spoons, and other tools. Ensure the food served is attractively plated and garnished. Ensure the food temperature is checked before serving. Adhere to the strictest sanitation requirements when breaking down, cleaning, sanitizing, and reassembling kitchen equipment such as commercial floor and hand mixers, meat slicers, food processors, steamers, exhaust hoods and vents, convection and standard ovens, flat‑top griddles, steam‑jacket kettles, tilt skillets, knives, dishwashers, sinks, refrigerators, freezers, floor mats, receptacles, and other kitchen equipment. Follow all Health Department and facility sanitation standards, production sheets, and cook‑to‑order items. Make, portion, plate, and garnish a variety of desserts daily, including cakes, pies, puddings, mousses, etc. Keep work area neat and clean; clean up after each phase of preparation. Ensure uniform is neat and clean and maintain the highest standard of personal hygiene and dress. Assist utility workers as needed; clean, prep, and wash dishware, silverware, glassware, pots, and pans. Sweep and mop floors as directed. Empty and clean garbage from kitchen to dumpster, keeping all receptacles and surrounding area covered and clean. Assist with heavy lifting. Perform daily cleaning of steam kettles, grills, range tops, brazier, stainless steel surfaces, dish racks, dish storage areas, dishwashers, and dishwashing areas. Other duties assigned by Supervisor, Executive Director, or Manager on duty. Qualifications
Ability to understand oral instructions. Previous on-the-job training and experience in restaurants or institutions helpful. Must have physical ability for strenuous cleaning and lifting procedures. Working Conditions
Constant heavy lifting up to 50 pounds. Exposure to kitchen heat. Exposure to harsh chemicals. Constant bending, pushing, and stooping. Constantly on feet, 100% of the time. Exposure to wet conditions. Seniority level
Entry level Employment type
Part‑time Job function
Management and Manufacturing Industries
Hospitals and Health Care
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