Weekend Kitchen Supervisor

Particular Council of St. Vincent de Paul of Baton Rouge, Louisiana; Baton Rouge (LA); On-site; USD 21,000 - 28,000; Part time

Job summary

St. Vincent de Paul of Baton Rouge is seeking a dependable Weekend Kitchen Supervisor to lead weekend kitchen and dining-room operations. This part-time role runs Saturdays and Sundays, 7:00 a.m.–2:00 p.m., with hours subject to change based on needs.

Reporting to the Director of Food Services, you will guide staff and volunteers, support meal production and service, maintain a safe, clean environment, and uphold the organization's mission with dignity and compassion.

Qualifications

• High school diploma or GED required.
• At least two years in food service or related field.
• At least one year of supervisory/management experience.
• Experience with donated food or nonprofit food-service preferred.
• ServSafe Manager Certification or willingness to obtain within 90 days.
• Valid Louisiana driver’s license.
• Adaptable to changing volunteer attendance and operations.
• Collaborative communicator with staff and volunteers.

Responsibilities

• Oversee weekend kitchen and dining-room operations for safe, efficient meal service.
• Coordinate daily meal preparation, production, and service activities.
• Direct staff and volunteers during weekend shifts.
• Ensure food handling, storage, and serving meet safety standards.
• Maintain a clean, organized, and sanitary kitchen and dining area.
• Address staffing, volunteer, equipment, or supply challenges as needed.
• Create a welcoming, respectful dining experience for neighbors served.
• Work with the Director of Food Services to maintain quality and compliance.
• Utilize donated food efficiently while minimizing waste.
• Foster a positive, mission-centered environment.

Skills

Dependable

Organized

Calm under pressure

Leadership

Supervisory experience

ServSafe Manager Certification

Donated food experience

Driver's license

Problem-solving

Team communication

Education

High School Diploma or GED

Culinary / food-service education

Management education

Job description

Weekend Kitchen Supervisor

Part-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 Do

• Oversee 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 For

• Someone 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.