Hospital Food Service Worker - Tray Prep & Delivery

Bon Secours Mercy Health; Urbana (OH); On-site; USD 17,000 - 22,000; Part time

Benefits offered by this job

Competitive pay

403(b) with employer contributions

Health coverage (medical, dental, etc)

Job summary

Bon Secours Mercy Health in Urbana, OH, is seeking a PRN Food Service Worker to support meal preparation, tray assembly, and sanitation in a hospital setting. The role includes cross-training to assist with patient tray delivery and basic floor service to enhance patient satisfaction.

The position is an As Needed “PRN” role with exposure to healthcare food service standards. Prior food service experience is preferred, and the team emphasizes safety, accuracy, and cost-control through portioning

Qualifications

• Experience in food service or hospitality preferred.
• Healthcare food service experience preferred.
• Ability to follow standardized recipes and portion guides.

Responsibilities

• Assemble patient meals per menus and diet orders.
• Prepare and portion food items using standard recipes.
• Perform ware washing and sanitation duties.
• Keep kitchen areas clean and organized per health standards.
• Transport and stock food carts and supplies.
• Monitor temperatures and food safety compliance.
• Support waste reduction and portion control efforts.
• Cross-train to assist with tray delivery and basic floor service.

Skills

Food safety basics

Recipe following

Kitchen equipment operation

Math for measurements

Temperature control

Tools

Dish machines

Ovens

Carts

Job description

Bon Secours Mercy Health in Urbana, OH, is seeking a PRN Food Service Worker to support meal preparation, tray assembly, and sanitation in a hospital setting. The role includes cross-training to assist with patient tray delivery and basic floor service to enhance patient satisfaction.

The position is an As Needed “PRN” role with exposure to healthcare food service standards. Prior food service experience is preferred, and the team emphasizes safety, accuracy, and cost-control through portioning