10 dietary-nutrition jobs found in Boston, MA

Day shift 37.5 hrs/wk (days) Req # 5869 Duties include preparation of high quality food items for breakfast, lunch and dinner for patients, cafeteria patrons, and catering services. Position requirements include a minimum of two years experience in food production, preferably in a healthcare or institutional setting. Successful candidates will have the ability to follow standardized recipes (inc main entrees, vegetables, soups, sauces, etc.) to understand and maintain safe food handling procedures, and to interact effectively with the public and co-workers.   Two years of experience in similar role or graduate of culinary school. Additional Information: Anna Jaques Hospital, part of Beth Israel Lahey Health, is a thriving 123-bed community hospital serving 17 cities and towns in the Merrimack Valley in the beautiful seacoast of Massachusetts. AJH has been named one of the “Best Places to Work” by the Boston Business Journal (BBJ) three times, and has most recently been named one...

Day shift per diem Req # 5848 Responsible for providing all aspects of nutritional care to patients, assessment, intervention and education with some supervision of staff. Acute care hospital exp is preferred. Must be R.D. in Mass. Additional Information: Anna Jaques Hospital, part of Beth Israel Lahey Health, is a thriving 123-bed community hospital serving 17 cities and towns in the Merrimack Valley in the beautiful seacoast of Massachusetts. AJH has been named one of the “Best Places to Work” by the Boston Business Journal (BBJ) three times, and has most recently been named one of Becker’s 150 Top Places to Work in Healthcare. Here, you’ll enjoy a collegial and supportive environment and a fast, but manageable pace. We offer an excellent benefits package including a generous time-off program, free parking, and tuition reimbursement. To learn more about our job opportunities, please visit our website at www.ajh.org/careers, or contact our Human Resources Department at 978...

Day shift per diem Req # 5847 Responsible for providing all aspects of nutritional care to patients, assessment, intervention and education with some supervision of staff. Acute care hospital exp is preferred. Must be R.D. in Mass. Additional Information: Anna Jaques Hospital, part of Beth Israel Lahey Health, is a thriving 123-bed community hospital serving 17 cities and towns in the Merrimack Valley in the beautiful seacoast of Massachusetts. AJH has been named one of the “Best Places to Work” by the Boston Business Journal (BBJ) three times, and has most recently been named one of Becker’s 150 Top Places to Work in Healthcare. Here, you’ll enjoy a collegial and supportive environment and a fast, but manageable pace. We offer an excellent benefits package including a generous time-off program, free parking, and tuition reimbursement. To learn more about our job opportunities, please visit our website at www.ajh.org/careers, or contact our Human Resources Department at 978...

Day shift 40hrs/wk (10:30a-7p) Req # 5661 Under the direction of the Operations Manager, coordinates the daily activities associated with food distribution in the cafeteria. Maintains high customer service standards as well as high level of sanitation. Responsible for overseeing the administrative functions of the kitchen (inventory, bookkeeping, accts payable) as well as other food service duties such as cashiering, serving, setting up for functions etc. Previous food service exp preferred. High school graduate or equivalent preferred but not required Must know basic math and operate cash register, receive payments, make change, and maintain accurate cash deposits. Able to maintain proper security of cash and keys to registers. Must be ServSafe certified Additional Information: Anna Jaques Hospital, part of Beth Israel Lahey Health, is a thriving 123-bed community hospital serving 17 cities and towns in the Merrimack Valley in the beautiful seacoast of Massachusetts. AJH has...

Varied Day Shifts 37.5hrs/wk Req # 5665 Roles and Responsibilities: Has understanding of an demonstrates the proper use of all cooking equipment, including stoves, ovens, steamers, slicers, toasters and mixers. Serves as lead person planning pull/prep/production lists for themselves and the other cooks. Accurately and consistently follows all standardized recipes. Cooks large batches and from scratch. Skilled in all aspects of food preparation and cooking. Can cook breakfast, lunch, and dinner for the cafeteria and patient tray line. Can cook independently at a fast pace. Practices safe food handling and maintains a high level of sanitation throughout work area. Consistently completes daily cleaning assignment. Understands the importance of cost control through proper portioning and accuracy in preparation. Daily routine follows all aspects of the HACCP process. (Hazard Analysis of Critical Control Points) including completing daily temperature logs. In the absence of a manager,...