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Pantry Chef Jobs (NOW HIRING)

Napa at Kingsley

Pantry Cook

Fort Mill, SC

$17 - $18/hr

The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen. Duties and ...

The Condado Plaza Hotel

PR · On-site

$20.18/hr

The Cook-Pantry will collaborate closely with chefs and kitchen staff to ensure that all necessary ingredients are readily available for meal preparation. Attention to detail and adherence to food ...

The Condado Plaza Hotel

PR · On-site

$19.88/hr

The Cook-Pantry will collaborate closely with chefs and kitchen staff to ensure that all necessary ingredients are readily available for meal preparation. Attention to detail and adherence to food ...

Napa at Kingsley

Pantry Cook

Fort Mill, SC · On-site

$17 - $18/hr

The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen. Duties and ...

Napa at Kingsley

Pantry Cook

Fort Mill, SC · On-site

$17/hr

The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen. Duties and ...

13 Coins Restaurants

Pantry Cook

Seattle, WA · On-site

$21.30 - $23/hr

This position ensures that all pantry items are fresh, properly stored, and readily available for the chefs during service. The Pantry Cook will also assist in the preparation of salads, dressings ...

Lake Geneva Country Club

Pantry Cook

Lake Geneva, WI · On-site

$15.50 - $18.50/hr

Pantry Cook - Seasonal Classification: Non Exempt Hourly Seasonal Department: Culinary Job Summary ... Answers directly to Executive Chef, Sous Chef, and Line Cook and performs duties as assigned

Troon

Pantry Cook

Bedford, NH · On-site

$18/hr

Key Responsibilities of the Pantry Cook: * Learns and maintains standards in food production and ... Communicates equipment repair needs with chef. * Actively participates in training efforts.

JT's Urban Italian

Pantry Cook

Buffalo, NY

$21 - $25/hr

🍋 Pantry Cook - Fine Dining Italian Restaurant 🍋 We're hiring a skilled Pantry (Garde Manger) Cook to join our chef-driven Italian kitchen. You'll handle: antipasti, salads, crudo, and cold ...

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Troon

Pantry Cook

Pinetop, AZ

$13.75 - $16.50/hr

The purpose of the Pantry Cook is to prepare various pantry products for the facility's food ... Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely ...

Troon Golf

Pantry Cook

Bedford, NH · On-site

$15.75 - $19/hr

Key Responsibilities of the Pantry Cook: * Learns and maintains standards in food production and ... Communicates equipment repair needs with chef. * Actively participates in training efforts.

The Bowen Group

Pantry Chef (Canton, OH)

Canton, OH · On-site

$15 - $18/hr

Bender's Tavern Canton's Oldest and finest restaurant is looking for a part-time or full-time pantry/ prep cook. A professional culinary environment with highly competitive rates. Paid vacation, Paid ...

Ruth's Chris Steak House

Pantry Cook

Asheville, NC · On-site

$15.25 - $18.25/hr

Under the direction of the Executive Chef or Manager-on-Duty, the Pantry Cook portions, prepares, and assembles all cold food items (salads, cold appetizers, and hot/cold desserts) offered in the ...

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Pantry Chef information

See salary details

$11

$17

$22

How much do pantry chef jobs pay per hour?

As of Jun 13, 2026, the average hourly pay for pantry chef in the United States is $17.20, according to ZipRecruiter salary data. Most workers in this role earn between $15.38 and $18.51 per hour, depending on experience, location, and employer.

What is the highest paying chef job?

The highest paying chef jobs are typically executive chefs or head chefs in high-end restaurants, hotels, or private clubs, with salaries often exceeding $100,000 annually. Specialized roles such as culinary directors or chefs with advanced certifications and extensive experience tend to earn the most in the culinary industry.

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 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.

How to become a pantry chef?

To become a pantry chef, you typically need a high school diploma or equivalent and experience in food preparation or kitchen work. Skills in organization, knowledge of food storage, and familiarity with kitchen safety are important. Some positions may require culinary training or certifications such as ServSafe.

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.

How much do you pay a chef per hour?

A pantry chef typically earns between $12 and $20 per hour, depending on experience, location, and the establishment. Entry-level positions may pay closer to the lower end, while experienced chefs or those working in high-end venues can earn higher wages. Certifications in food safety and culinary skills can also influence pay rates.

What are pantry chefs?

Pantry chefs, also known as garde manger chefs, are responsible for preparing cold dishes in a professional kitchen. Their duties typically include making salads, appetizers, dressings, pâtés, and sometimes desserts or cold platters. They must have strong knife skills, attention to detail, and knowledge of food safety. The pantry chef plays a key role in ensuring that all cold dishes are visually appealing and meet quality standards before being served.

What does a pantry chef do?

A pantry chef is responsible for preparing and organizing cold dishes, salads, and garnishes, as well as managing ingredients stored in the pantry. They ensure the freshness and presentation of cold menu items and often work closely with other kitchen staff to maintain efficiency and quality. Strong knife skills, knowledge of food safety, and organization are essential for this role.

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.
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Pantry Chef jobs near you

Pantry Cook

Napa at Kingsley

Fort Mill, SC

$17 - $18/hr

Other

Posted 28 days ago

Job description

Description

Job Title: Pantry Cook


Job Summary:

A pantry cook is responsible for preparing and assembling cold dishes, salads, appetizers, and other cold food items, ensuring they meet the culinary standards of the establishment. The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen.


Duties and Responsibilities:

  • Preparation of Cold Dishes: Prepare a variety of cold dishes, such as salads, dressings, cold appetizers, and sandwiches, following established recipes and presentation standards.


  • Ingredient Preparation: Wash, peel, slice, and chop vegetables, fruits, and other ingredients required for pantry dishes.


  • Plate Presentation: Creatively and artistically arrange dishes on plates or platters to enhance their visual appeal. Pay close attention to detail, garnishes, and food styling.


  • Stock Management: Maintain a well-organized and well stocked pantry station. Keep track of inventory, requisition supplies, and rotate perishable items to ensure freshness.


  • Quality Control: Ensure that all dishes leaving the pantry station meet quality and taste standards. Discard any items that do not meet these standards.


  • Sanitation: Follow food safety and sanitation guidelines to maintain a clean and safe work environment. Properly handle, store, and dispose of food.


  • Collaboration: Communicate with other kitchen staff to coordinate food service, especially when salads or cold appetizers are part of a larger meal.


  • Menu Input: Collaborate with chefs to develop and update pantry items on the menu, considering seasonal ingredients and guest preferences.


  • Guest Service: Occasionally interact with guests to answer questions, provide recommendations, and accommodate special requests regarding pantry items.


  • Adherence to Regulations: Comply with health and safety regulations and standards as well as any dietary restrictions or special requests from guests.


Requirements

Qualifications:

  • Previous experience as a pantry cook or similar role in a restaurant or kitchen required.
  • Knowledge of food safety and sanitation guidelines.
  • Familiarity with a variety of ingredients, preparation techniques, and presentation methods.
  • Strong attention to detail and a creative flair for presentation.
  • Ability to work in a fast paced, high pressure kitchen environment.
  • Strong communication and teamwork skills.
  • Culinary school diploma preferred.


Physical Requirements:

  • The ability to stand for long periods and work in a hot, fast paced kitchen environment.
  • Lift and carry heavy kitchen equipment and ingredients.
  • Bend, stoop, and work in tight spaces.


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