Weekend Kitchen Supervisor

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, we invite you to apply.