30+ days ago





Long Island Community Hospital has served this richly diverse region as a patient-first community hospital for more than 60 years. As Long Island’s only independent community hospital, we are 100% committed to becoming the community’s healthcare provider of choice with our greatly enhanced services including the Knapp Cardiac Care Center, our highly-advanced heart disease diagnosis and treatment facility, our new modern surgical pavilion, our unique ER approach, and our high-touch services including women’s imaging, sleep laboratory and orthopedics and more. These services are delivered with the highest level of compassion by our LI Community Hospital staff – Long Islanders with an unmistakable mix of courage and heart who care about the people right here in our community and whose sole purpose is to provide personalized comfort.


Long Island Community Hospital is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.


Position Hours: 6:30am-11:30am five days per week, rotating weekends


A nutritional aide is involved in all aspects of preparing and serving meals to patients and staff. He/she serves patient trays courteously and efficiently; prepares patient trays on tray line and breaks down dirty trays in dish room; prepares and labels snacks & nourishments according to DOH guidelines; delivers food supplies to units and checks temperatures and expiration dates; operates and cleans tray line equipment and dish machine in safe and efficient manner; and restocks and cleans his or her work area. All nutritional aides must demonstrate good interpersonal skills with various age groups of patients, visitors, staff, and administrators in order to provide their required duties and enhance customer satisfaction.


Able to stand 80-90% of workday; ability to read a patient menu and inventory list, stand on a tray line for 2 hours at a time, transport heavy meal trucks, and withstand heat of kitchen and dish room.


High school diploma or equivalency; follow written work assignments, read recipes, and read tray tickets on an assembly line; and maintain temperature and inventory logs.