Beth Israel Deaconess Medical Center

Teaching hospital delivering patient-centered medical care

Dietary Aide

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Part-timeMilton, MA, USAIn-person

About the Job

Requirements

Be a high school student, have a high school education, or have an equivalent qualification to satisfy job requirements.
Previous dietary experience is preferred.
Be vaccinated against influenza as a condition of employment.

Responsibilities

Perform the job functions assigned by the diet aide schedule, rotating through job duty assignments as needed.
Provide customer service and accommodate population-specific preferences.
Perform assigned duties in accordance with applicable safety laws, rules, regulations, and department and hospital policies and procedures.
Perform similar or related duties as necessary on an emergency, temporary, or limited basis.
Perform cleaning, sanitation, and duties in accordance with Hazard Analysis Critical Control Points requirements.
Prepare the starter station for patient meals, work the patient meal line, expedite callback trays, assist with dish room duties, set up silverware and trays for the next meal, and clean and restock starter station areas.
Check kitchenettes for food supplies against par stock levels, record refrigerator temperatures, deliver and retrieve trays properly, assist with stripping patient meal trucks and soiled trays, and clean and stock designated kitchenettes according to par stock sheets.
Prepare and deliver patient nourishments, clean nourishment carts, return items to their proper areas, and restock supply boxes.
Prepare and serve assigned food items for patient and café service.
Assemble sandwiches and cold-production items for patient service and the café, follow tally sheets and portion-control and production procedures, stock the café refrigerator with sandwiches, and serve assigned food items on the patient tray line.
Set up and stock the cafeteria, arrange breakfast items, make coffee and maintain the beverage area, operate the cash register, record over-rings, voids, and volunteer transactions, maintain a balanced cash drawer, clean cafeteria tables, prepare breakfast items, and restock the condiment bar, napkin dispensers, and salad bar.
Set up and operate the dish machine, record its temperature at each meal, and report low readings to the supervisor.
Strip patient and café trays, dispose of garbage and trash in proper receptacles, check dishwasher items for cleanliness, and rack and store equipment properly.
Set up toaster, pastries, and breads for the patient breakfast tray line; toast bread and make coffee for patient trays; work on the patient line distributing hot pellets and beverages; and deliver emergency department orders every morning.
Strip the hot food line, bring pots and pans to the pot sink, remove food, and soak pans; empty truck room barrels; sanitize trays and trucks after each meal; empty and clean the dish machine; sanitize counters and bins; maintain a clean and organized work area; and sweep and mop the dish room floor.
Empty and re-bag kitchen and café barrels; set up and maintain wash, rinse, and sanitize sinks; record sanitizer-level tests; and wash, rinse, and sanitize pots, pans, utensils, and equipment.
Keep cooks and servers supplied with utensils and equipment, and rack and store equipment to air-dry before stacking.
Empty venderteria and kitchen and café barrels throughout the day; assist with the patient tray line by serving cold food and desserts; strip and clean the patient hot food line after lunch and refill its steam table; make coffee; and assist with distributing hot pellets and beverages.
Set up and operate the dishwasher at dinner, record its temperatures, and report low readings to the supervisor.
Answer telephone calls and attend to computer requests; communicate diet-status information to the Diet Coordinator and/or Clinical Dietitian; update Kardexes and menus following diet-status changes; update patient nourishment Kardexes and enter nourishment requests in the computer.
Prepare patient menu production tallies and transfer totals to the appropriate production sheets; communicate patient nutrition orders among nursing stations, the Nutrition Services office, and kitchen employees.
Assist patients with menu selection and explain their diet orders; conduct patient visits, menu collection, and menu correction under the direction of the Diet Technician.
Record patient food preferences and acceptability on Dietary Kardexes and Patient Visitation forms; check patient appetites and record them in the Kardex at mealtimes.
When the tray-line supervisor is absent, confirm employees are present and call for replacements when needed, check that tray-line personnel wear hair restraints, check tray accuracy, and supervise tray-line activity as necessary.
Perform additional duties in accordance with applicable safety and other laws, rules, regulations, and department and hospital policies and procedures.

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.

Beth Israel Deaconess Hospital-Milton is committed to improving the health of our community by providing exceptional, personalized health care with dignity, compassion and respect for all.

Beth Israel Deaconess Hospital – Milton is seeking a per diem Dietary Aide. Under the direct guidance of the Director of Nutrition Services and the direct supervision of the Supervisor, The Dietary Aide shall be responsible for performing a variety of duties, which include the assembly/delivery/retrieval of meals, stocking of hospital pantries, completion of temperature logs, washing of pots/dishes and general cleaning duties.

Job Description:

JOB RELATIONSHIPS:

Supervised and/or reportable to the following, by job category:

Food Service Supervisor
Director of Nutrition Services

RESPONSIBILITIES:

Perform the job function assigned by the diet aide schedule.
Potential job functions cover a rotation through the various job duty assignments.
Educated and performs high quality customer service.
Educated and performs Population Specific preferences.
Job routines include: Starter, Passer, Hot Food Cafe Server, Cashier, Dish room, Pots and Nutrition office
Perform all duties in accordance with safety and other laws, rules, and regulations as set forth by appropriate regulatory agencies and in accordance with established department and hospital policies and procedures.
May be required to perform similar or related duties as may be necessary on an emergency basis.
Perform cleaning, sanitation and all duties per the Hazard Analysis Critical Control Points.

Starter

Prepare the starter station area for meals to patients.
Work the starter position on the patient meal line. Expedite the "call-back" trays.
Assist with the dish room duties.
Set-up silverware and trays for the next meal.
Clean & restock the starter station areas.

Passer

Check kitchenettes for food supplies based on par stock levels.
Record kitchenettes refrigerator temperatures.
Deliver and retrieve trays in accordance with proper procedures.
Assist with the stripping of patient meal trucks and soiled trays.
Clean and stock designated kitchenettes according to par stock sheet.
Prepare and deliver patient nourishments.
Clean nourishment carts in kitchen and on patient floors and return item(s) to their proper areas. o Restock supply boxes.
Prepare food items as assigned for patient and café service.
Serve food items as assigned on the patient tray line.

Hot Food Cafe Server

Assemble sandwiches and cold production for patient service and café.
According to the tally sheet. Follow proper portion control and production procedures.
Stock the café refrigerator with sandwiches.
Serve food items as assigned on the patient tray line.

Cafeteria Server

Set up the cafeteria, stock.
Set up breakfast breads, pastries, juices, milk, cakes, etc.
Make Coffee and police coffee/beverage area.
Operate the cash register.
Keep record of over-rings, voids and volunteers. Maintain a balanced draw.
Police and clean tables in the cafeteria.
Prepare breakfast items.
Restock the condiment bar, napkin dispensers and salad bar.

Dish Room

Set up and operate the dish machine.
Record dish machine temperatures at each meal. Report any low temperatures readings to the supervisor.
Strip all patient trays, café trays etc.
Dispose of garbage and trash in proper receptacles.
Check all items for cleanliness upon discharge from the dishwasher. o Rack and store equipment properly.
Set up toaster, pastries and breads for patient breakfast tray line.
Toast bread for first truck and all patient's trays for breakfast.
Make coffee for patient tray line.
Work on the patient line, distributing hot pellets and hot beverages. o Deliver ER order every morning.
Strip hot food line. Bring pots and pans to pot sink area, remove food and soak pans.
Empty truck room barrels.
Sanitize all patient trays and trucks after each meal.
Empty and clean dish machine after each meal.
Sanitize counters and bins after each meal.
Maintain a clean, organized work area.
Sweep and mop dish room floor.

Pots

Empty and re-bag all kitchen and café barrels.
Set up and maintain proper wash, rinse and sanitize sinks.
Record sanitizer level tests.
Wash, rinse and sanitize all pots, pans, utensils and equipment.
Keep cooks and servers supplied with utensils and equipment.
Rack and store equipment properly, allow all equipment to air dry prior to stacking.
Empty venderteria and all kitchen and café barrels throughout the day.
Assist with patient tray line by serving cold food and desserts.
Strip patient hot food line after lunch. Empty, clean and refill the patient line steam table.
Make coffee for the patient tray line.
Assist with patient tray line distributing hot pellets and hot beverages. Set up and operate the dishwasher at dinner meal.
Record dish machine temperatures at dinner meal. Report any low temperatures readings to the supervisor.

Nutrition Coordinator Assistant

Answers the telephone and attends to the computer requests.
Communicates diet status information to the Diet Coordinator and/or Clinical Dietitian.
Updates Kardex and menus with changes in diet status. Updates patient nourishment Kardex's and places nourishment requests in the computer.
Completes preparation of the patient menu production tally and transposes total tally to appropriate production sheets.
Communicates nutrition orders for patient(s) between nursing stations, Nutrition Services office and kitchen employees.
Aides patients in menu selection and informs patients of their diet order. o Conducts patient visitation, menu collection, and menu correction under the direction of Diet Technician.
Secures patient food preferences (recording them in the Dietary Kardex) and acceptability of various food items utilizing "Patient Visitation" forms.
Check patient appetites and records in Kardex mealtime.
In the absence of a tray line supervisor, has the following responsibility:
Makes sure that all employees are present, if not, calls for replacement.
Checks for hair restraints on tray line personnel.
Checks for accuracy of trays on patient tray line. Supervises tray line activity as necessary.

REOUIR.ED KNOWLEDGE. SKILLS AND ABILITIES:

A high school student, high school or equivalency to satisfy job requirements. Previous Dietary experience preferred.

ADDITIONAL REOUIRED COMPONENTS:

May be required to perform similar or related duties as may be necessary on an emergency, temporary or limited basis as assigned.
Performs add duties in accordance with the safety and other laws, rules, and regulations as set forth by appropriate regulatory and government agencies and in accordance with established department and hospital policies procedures.

Pay Range:

$17.00 - $22.88

The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.

As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.

More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.

Equal Opportunity Employer/Veterans/Disabled

About the Company

Beth Israel Deaconess Medical Center

Teaching hospital delivering patient-centered medical care

Beth Israel Deaconess Medical Center (BIDMC) serves as a teaching hospital in Boston affiliated with Harvard Medical School, offering a wide range of medical services across inpatient, emergency, outpatient, and urgent care. Its care model centers on delivering high-quality medical treatment to patients, supported by patient access initiatives like OpenNotes, which lets patients view clinicians’ notes online to improve understanding and engagement in their care. The hospital also supports education and research through its affiliation with Harvard, attracting funding for studies and training programs. BIDMC differentiates itself through its patient-centered approach, active patient engagement tools, and a broad network of urgent care centers and outpatient services that extend access to healthcare. The goal is to provide comprehensive, accessible, evidence-based medical care while advancing medical education and research.

Company size: 10,001+
Company stage: Grant
Total funding: $5.4M
Headquarters: Boston, MA
Founded: 1996

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