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Pantry Chef Jobs (NOW HIRING)

JACKMONT HOSPITALITY INC

Pantry Cook

Campbell, CA · On-site

$18.50 - $22.25/hr

Collaborate with chefs and kitchen staff to support smooth kitchen operations and timely food service. Skills: The Pantry Cook uses their knowledge of food safety and sanitation daily to ensure all ...

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

PALMA CEIA GOLF & COUNTRY CLUB

Pantry Cook

Tampa, FL · On-site

$19 - $21/hr

Working under the guidance of our Sous Chef, you'll contribute to a fast-paced, collaborative ... Proficiency in Pantry stations. * High School Diploma or equivalent. Get Ready to Savor:

Jonathan's Landing Golf Club

Pantry Cook

Jupiter, FL · On-site

$21/hr

Pantry Cook / Garde Manger Jonathan's Landing Golf Club Jupiter, FL Full-Time, Year-Round ... You'll work under Executive Chef Joseph Watters, CEC, who captained Team USA at the 2025 ...

Troon

Pantry Cook

Pinetop, AZ · On-site

$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 ...

Jonathan's Landing Golf Club

Pantry Cook

Jupiter, FL · On-site

$21/hr

Pantry Cook / Garde Manger Jonathan's Landing Golf Club - Jupiter, FL Full-Time, Year-Round ... You'll work under Executive Chef Joseph Watters, CEC, who captained Team USA at the 2025 ...

Ruth's Chris Steak House

Pantry Cook

Charlotte, NC

$15.75 - $18.75/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 ...

Ruth's Chris Steak House

Pantry Cook

Rogers, AR · On-site

$15 - $18/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 ...

Troon Golf

Pantry Cook

AZ · On-site

$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 ...

Ruth's Chris Steak House

Pantry Cook

Granger, IN

$14.25 - $17.25/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

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$11

$17

$22

How much do pantry chef jobs pay per hour?

As of Aug 16, 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 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.

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.

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 assist with inventory and station setup in a professional kitchen. Strong knife skills and knowledge of food safety 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
Infographic showing various Pantry Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $35,772 per year, or $17.2 per hour.

Pantry

Ruth's Chris Steakhouse at Walnut Creek

Walnut Creek, CA • On-site

$17.75 - $21.50/hr

Full-time

Re-posted 12 days ago

Job description

ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) • Reports to work on time and is on the pantry station as indicated on the weekly work schedule. Uniform meets restaurant requirements and is maintained and clean. • Sets-up the pantry station to include all cold food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product 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 preparing all food product. • 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 food runners and expeditor 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. • Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving. • Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Chef. • Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and kitchen personnel in accomplishing closing duties and kitchen cleanliness. JOB REQUIREMENTS: • Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds. • 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 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, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. • Maintains good grooming habits. MINIMUM QUALIFICATIONS: • Minimum 6 months experience as a pantry or salad cook in a full service, fine dining upscale, table cloth or casual dining restaurant required. • Experience with fresh products preferred. • Minimum 100 covers per shift. • Must be able to communicate effectively and listen attentively to supervisors,other team members, vendors and guests.