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Pantry Chef Jobs in Texas (NOW HIRING)

Ruth's Chris Concord Plaza

Salad Pantry

San Antonio, TX · On-site

$14.25 - $17/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Ruth's Chris Steak House

Salad Pantry

San Antonio, TX · On-site

$14.25 - $17/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Ruth's Chris Steak House

Salad Pantry Cook

San Antonio, TX · On-site

$14.50 - $17.25/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Ruth's Chris Steak House

Salad Pantry Cook

San Antonio, TX

$14 - $17/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Ruth's Chris La Cantera

Salad Pantry Cook

San Antonio, TX · On-site

$14 - $17/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Ruth's Chris La Cantera

Salad Pantry Cook

San Antonio, TX · On-site

$14 - $17/hr

Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all ... Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and ...

Salvation Army

Food Pantry Coordinator (6357)

Denton, TX · On-site

$15 - $18/hr

Oversees the day to day activities of the food pantry to include providing clients with intake paperwork, making copies of client documentation, and entering client data into client database ...

THE SALVATION ARMY

Food Pantry Coordinator (6357)

Denton, TX · On-site

$15 - $18.25/hr

Oversees the day to day activities of the food pantry to include providing clients with intake paperwork, making copies of client documentation, and entering client data into client database ...

THE SALVATION ARMY

Food Pantry Coordinator (6357)

Denton, TX · On-site

$15 - $18.25/hr

Oversees the day to day activities of the food pantry to include providing clients with intake paperwork, making copies of client documentation, and entering client data into client database ...

Tower of the Americas

Pantry Cook

San Antonio, TX · On-site

$18/hr

Pantry Cook (Upscale / Fine Dining) This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the ...

Tower of the Americas

Pantry Cook

San Antonio, TX · On-site

$18/hr

Pantry Cook (Upscale / Fine Dining) This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the ...

Boudro's on the Riverwalk

Boudro's-Pantry

San Antonio, TX · On-site

$14.50 - $17.25/hr

Description: Upscale fine dining restaurant is hiring a Pantry Cook. Minimum 1 year experience in a restaurant environment is preferred. Food Handler Certificate is required. Must be authorized to ...

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Pantry Chef information

See Texas salary details

$10

$16

$21

How much do pantry chef jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for pantry chef in Texas is $16.02, according to ZipRecruiter salary data. Most workers in this role earn between $14.33 and $17.26 per hour, depending on experience, location, and employer.

What is a pantry chef?

A pantry chef, also known as a garde manger, prepares cold dishes, including chilled soups, salads, and cold appetizers. These foodservice professionals usually work in a restaurant or banquet hall and sometimes cook hot meals as well. As a pantry chef, your job duties may include washing and carving fruit, arranging and garnishing food displays, and marinating foods. You may also brew coffee, find ways to repurpose leftovers, and ensure the kitchen is properly stocked and cleaned. The career typically requires an associate degree in culinary arts and professional experience working in a kitchen. Many entry-level candidates gain on-the-job training through an apprenticeship program. You may also pursue professional certifications, such as the Certified Sous Chef (CSC) credential by the American Culinary Federation, to help boost your job prospects. Additional qualifications include excellent cold food preparation skills and knowledge of kitchen health and safety guidelines.

What are the key skills and qualifications needed to thrive as a pantry chef, and why are they important?

To thrive as a Pantry Chef, you need a solid understanding of food preparation, plating, and safe food handling, often backed by culinary training or kitchen experience. Familiarity with kitchen equipment, inventory management systems, and HACCP protocols is typically required. Attention to detail, time management, and teamwork are standout soft skills in this role. These abilities ensure consistent quality, efficient kitchen operations, and adherence to food safety standards.

What are some common challenges faced by a pantry chef, and how can they be managed effectively?

One of the primary challenges for a Pantry Chef is maintaining the freshness and quality of perishable ingredients, as salads, cold appetizers, and dressings require proper storage and quick turnover. Additionally, working during peak service hours can be fast-paced, requiring strong organizational skills to ensure timely plating and presentation. Collaboration with other kitchen staff is essential, as the Pantry Chef must coordinate with line cooks and kitchen management to keep up with demand. Staying proactive with prep work and maintaining clear communication helps manage these challenges efficiently.

What is the difference between Pantry Chef vs Line Cook?

AspectPantry ChefLine Cook
ResponsibilitiesPrepares cold dishes, salads, garnishes, and pantry itemsPrepares hot dishes and executes menu items on the line
Work EnvironmentKitchen pantry or cold stationHot line stations during service
CredentialsBasic culinary training, food safety certificationsSimilar culinary training, often same certifications

Both Pantry Chefs and Line Cooks work in professional kitchens, often within the same industry. The Pantry Chef focuses on cold dishes and pantry items, while the Line Cook handles hot dishes during service. They share similar credentials and work environments, but their specific roles differ based on the station and type of food prepared.

More about Pantry Chef jobs

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For Pantry Chef jobs in Texas, the most frequently searched job titles are:

What job categories do people searching Pantry Chef jobs in Texas look for?

The top searched job categories for Pantry Chef jobs in Texas are:

What are popular job titles related to Pantry Chef jobs in TX?

For Pantry Chef jobs in TX, the most frequently searched job titles are:

Pantry Chef jobs near you
Infographic showing various Pantry Chef job openings in Texas as of August 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $33,327 per year, or $16 per hour.

Salad Pantry

Ruth's Chris Concord Plaza

San Antonio, TX • On-site

$14.25 - $17/hr

Full-time

Re-posted 16 days ago

Job description

DESCRIPTION:

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.


DUTIES:

  •  Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food products according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards.
  • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products.
  • Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef.
  • Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation and timing.
  • Communicates and coordinates with the broiler and side cooks to ensure that all food product is prepared and ready for service at the correct time.
  • Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business


REQUIREMENTS:

Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.

Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.

Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.

Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives.

Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Subject to wet floors, temperature extremes, smoke, dust and loud noise.

Ability to speak, read and understand English.