Dining Room Technician

Particular Council of St. Vincent de Paul of Baton Rouge, Louisiana•Baton Rouge, LA

11d

About The Position

St. Vincent de Paul of Baton Rouge is seeking a friendly, dependable, and hardworking Dining Room Technician to help keep the dining room clean, stocked, and welcoming for neighbors, staff, volunteers, donors, and community members. The role focuses on preparing for meal service, managing food deliveries and storage, and keeping the dining room and restrooms clean throughout the day. The Dining Room Technician reports to the Kitchen Manager and supports dining room services by setting up for service, receiving and storing donated food, supporting volunteers with the Brown Bag Program, and welcoming and thanking people who come through the organization’s doors. The work is varied and requires flexibility. The position helps carry out St. Vincent de Paul’s mission with dignity, compassion, and excellence. This is a part-time, non-exempt position. Occasional event or weekend hours may be required to support events or urgent operational needs. Work is performed in a dining room environment with variable temperatures.

Requirements

Friendly, service-minded approach; treats every individual with dignity and respect and works well with vulnerable populations and SVDP staff.
Ability to safely operate standard commercial kitchen equipment.
Ability to thrive in a fast-paced, high-accountability setting requiring multitasking and flexibility.
Respect for and support of the teachings and traditions of the Catholic Church and St. Vincent de Paul.
Willingness to work occasional events or weekend hours as needed.
Able to lift up to 50 pounds.
Able to stand for long periods and stoop and bend frequently.
Able to move around buildings on campus.

Nice To Haves

High school diploma.
Food service experience.
Valid driver’s license.

Responsibilities

Set up tables and chairs for meal service and clear chairs after lunch as service winds down.
Accept food and donation deliveries, thank donors, and pause other tasks as needed.
Sort, weigh, label, date, and store delivered items in the proper storage areas.
Pull items from the freezer for the following week’s menu under the direction of the Kitchen Manager.
Support the Brown Bag Program by setting out items, keeping volunteers supplied, and cleaning up as bags are made.
Keep floors free of food and liquid, using wet-floor signs when mopping spills.
Sweep and mop the dining room and restrooms; clean and wipe tables, chairs, windowsills, and walls as directed.
Clean restrooms and keep them stocked with supplies.
Monitor and empty trash cans throughout each shift, take full bins to the dumpster, and keep trash bins locked.
Welcome, support, and thank volunteers, community members, donors, guests, and staff.
Drive as directed and approved by the Director of Food Services.