Weekend Kitchen Supervisor

Job Description

Job Description

Weekend Kitchen SupervisorPart-Time | Saturdays & Sundays, 7:00 a.m.–2:00 p.m.Hours may vary based on operational needs, special events, staffing, or organizational priorities.St. Vincent de Paul of Baton Rouge is seeking a dependable, service-minded Weekend Kitchen Supervisor to lead weekend kitchen and dining-room operations. In this hands-on role, you will help ensure that every neighbor we serve receives a safe, timely, quality meal-regardless of volunteer attendance or unexpected operational challenges.Reporting to the Director of Food Services, the Weekend Kitchen Supervisor serves as the on-site operational lead during weekend hours. You will guide kitchen and dining-room staff and volunteers, support meal production and service, maintain a clean and safe environment, and help carry out the mission of St. Vincent de Paul with dignity, compassion, and excellence.What You'll DoOversee weekend kitchen and dining-room operations to support safe, efficient, and timely meal service.Coordinate daily meal preparation, production, and service activities.Provide day-to-day direction and support to the Kitchen Support Technician, Dining Room Technician, and volunteers working weekend shifts.Ensure food is prepared, handled, stored, and served in accordance with food-safety standards and organizational procedures.Maintain a clean, organized, and sanitary kitchen, dining room, food-storage, and work environment.Step in to address staffing, volunteer, equipment, supply, or service challenges so operations continue smoothly.Help create a welcoming, respectful dining experience for every neighbor served.Work closely with the Director of Food Services to maintain consistent quality, cleanliness, and compliance with St. Vincent de Paul standards.Support the appropriate use of donated food and supplies, helping minimize waste while meeting operational needs.Foster a positive, respectful, mission-centered environment for staff, volunteers, and guests.Who We're Looking ForSomeone who is dependable, organized, calm under pressure, and comfortable taking ownership of weekend operations.A service-minded leader who values treating every person with dignity, respect, and compassion.A high school graduate or GED holder; additional culinary, food-service, or management education is preferred.A candidate with at least two years of experience in food service, institutional dining, hospitality, or a commercial-kitchen environment.An individual with at least one year of supervisory or management experience, ideally in a high-volume, community-serving, or mission-driven setting.Someone with experience working with donated food or in nonprofit food-service operations; this is strongly preferred.A candidate who holds a ServSafe Manager Certification-or is willing to obtain it within the first 90 days of employment.A person with a valid Louisiana driver's license and an acceptable driving record.A practical problem-solver who can adapt when volunteer attendance, staffing, or operational needs change.A collaborative communicator who can effectively guide staff and volunteers while maintaining a positive team environment.St. Vincent de Paul of Baton Rouge is a Catholic lay organization dedicated to serving individuals and families in need. If you are looking for meaningful part-time work where strong kitchen leadership directly supports your community, we invite you to apply.