Aide Dietary

University of Maryland Medical Center Midtown Campus

Baltimore, Maryland 21201 

_______________________________________________________________________________________________

Title: Dept: Job Code:

Dietary Aide Food and Nutrition Services 209008 

__________________________________________________________________________________________

Prepared by: FLSA Status: Date: 

Fran Parker, Director Non-Exempt 4/3/09

__________________________________________________________________________________________

Reviewed in Human Resources by: Approved: Date:

__________________________________________________________________________________________

Reports to: Evaluated by: Date:

Patient Services Manager or Patient Services Manager or 4/3/09

Food Service Supervisor Food Service Supervisor 

__________________________________________________________________________________________

Main Function:

Performs various duties related to providing patients with accurate meals, nourishments, floor supplies and 

evening snacks based on diet restrictions. To service patients and visitors in accordance with patient service 

guidelines in a courteous and professional manner. Responsible for cleaning and sanitation of the trayline work 

area and dishroom operations.

Duties and Responsibilities:

1. Assembles accurately meal trays, nourishments, floor supplies, tube feedings and snacks for patients or 

cafeteria customers. Delivers regular and late trays within the standard time frame. 

2. Complies with departmental polices to include polices on break times, meal times, eating in kitchen, 

labeling, dating foods items, uniforms, etc. Consistently wears I.D. badge. Demonstrates a professional 

appearance.

3. Maintains safe and sanitary work conditions. Completes cleaning assignments in trayline area, dishroom 

and delivery of carts.

4. Cleans and assembles sanitized silverware into bags and prepares bread in bags for next meal period.

5. Promotes and enhances positive customer relations with an emphasis on good customer service, 

demonstrates courtesy when speaking to patients/visitors and demonstrates professional behavior at all 

times.

6. Sets up trayline stations with an adequate amount of supplies (i.e. food, beverages, supplement, salads, 

condiment, etc.) to begin trayline on time with no need to restock during meal service. Replenishes 

trayline stations following meal adequately for next meal service.

7. Delivers patient trays to room by following standard procedures outlined:

a. Knock on door prior to entering room

b. Greet patient by name, introduce yourself, smile and establish eye contact

c. Verify room number, diet and patient before giving tray to the patient using established patient 

Identifiers 

Docusign Envelope ID: 31E7025D-3021-411E-A61D-DA45EF8A24AE

Page #2

Diet Aide

d. Place tray on bedside table, wheel table to appropriate place for patient to eat

e. Retrieve trays from all patient rooms and check pantry areas for stray trays on all units within 45 

minutes after tray delivery 

f. Check all units delivered to a second time for missing trays. Communicate trays left on units to 

Supervisor.

8. Complete these duties as assigned

a. Record Calories Count results at evening meal

b. Inventories and stocks floor supplies on unit

c. Prepare and portion cold foods according to recipes and production sheet.

9. Collects menus and returns to Diet Office following tray pick-up. Communicated to Diet Office and 

Supervisor any patient related concerns; diet changes food preferences, etc.

10. Breaks down dirty trays, wash dishes, sanitize caddy carts and cleans and sanitizes dishroom area per 

standards.

11. Demonstrates a working knowledge of all diets (menu restrictions, correct portions, condiment not 

allowed, etc.)

12. Demonstrates the use of equipment in a safe and proper manner.

13. Performs other related duties as directed.

Education: High School diploma or GED preferred. Must be able to read and write English. 

Experience: Food Service experience preferred.

Contacts: All hospital personnel, patients and visitors.

Physical Demands: Bending, lifting, walking, pushing, pulling and stands on feet most of the day.

Working Conditions: Kitchen environment (hot and cold temperatures)

Hazards: Exposure to potentially hazardous equipment and work area may have slippery floors.

Docusign Envelope ID: 31E7025D-3021-411E-A61D-DA45EF8A24AE