The OpportunityAs Assistant Director of Food Services, you’ll serve as the Director’s key partner in leading St. Vincent de Paul Baton Rouge’s high-volume community kitchen—helping ensure meals and outreach are delivered with safety, consistency, and dignity. You’ll guide daily kitchen and dining room operations, support food outreach, and help coordinate staff and volunteers while strengthening systems for inventory, donated food stewardship, and cost control.Required qualifications/skills:- HS diploma/GED (culinary/management education preferred)- 5+ years food service/hospitality experience; 3+ years supervising teams (high-volume, nonprofit/mission setting preferred)- ServSafe Manager within 90 days of hire- Valid Louisiana driver’s license with good record- Strong people leadership, organization, and calm problem-solving; able to lift 50 lbs and work weekends/holidays as neededIf you’re called to mission-driven leadership through food and hospitality, apply today.A Day of ServiceYou arrive early to a busy kitchen, touch base with the Director, and scan the day’s meal counts, volunteer roster, and any last-minute donor deliveries. As service approaches, you circulate between prep, the line, and the dining room—answering questions, smoothing bottlenecks, and keeping a steady, welcoming tone. Midday brings quick check-ins with staff, a walkthrough of storage and coolers, and adjustments when donations change the plan. You’ll greet community partners, help orient new volunteers, and stay visible as guests are served. Before heading out, you document notes for tomorrow, reset the space for the next shift, and ensure the team leaves aligned and supported.Your BenefitsMedical, Dental, and Vision insurance; Life Insurance; Health Savings Account (HSA); Paid Time Off; Employee Discounts.