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Pantry Manager Jobs in Virginia (NOW HIRING)

Deloitte

Senior One Team Ambassador

Rosslyn, VA

Serving as primary customer support assisting or facilitating requests which may include: facility/housekeeping issues, kitchen/pantry management, A/V troubleshooting, and other office services/daily ...

DIG INN

Hourly Shift Leader, One Loudoun

Ashburn, VA

$21 - $23/hr

Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. * Manage prep lists, waste logs and ...

DIG INN

Hourly Shift Leader, One Loudoun

Ashburn, VA

$21 - $23/hr

Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. * Manage prep lists, waste logs and ...

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All JobsPantry JobsPantry Manager JobsPantry Manager Jobs in Virginia

Pantry Manager information

See Virginia salary details

$11

$17

$22

How much do pantry manager jobs pay per hour?

As of Aug 13, 2026, the average hourly pay for pantry manager in Virginia is $17.05, according to ZipRecruiter salary data. Most workers in this role earn between $15.24 and $18.37 per hour, depending on experience, location, and employer.

What is the difference between Pantry Manager vs Kitchen Supervisor?

AspectPantry ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary knowledgeFood safety certifications, culinary skills
Work EnvironmentPantry or storage areas, food prep zonesKitchen, food prep, and service areas
Employer & IndustryHotels, restaurants, catering servicesRestaurants, hotels, institutional kitchens
Search & Comparison IntentRoles managing food storage and inventoryRoles overseeing kitchen operations and staff

While both roles involve food safety and culinary knowledge, the Pantry Manager primarily focuses on managing food storage, inventory, and pantry operations. In contrast, the Kitchen Supervisor oversees overall kitchen activities, including food preparation and staff management. Understanding these differences helps job seekers identify the right position based on their skills and career goals.

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

To thrive as a Pantry Manager, you need strong organizational skills, inventory management experience, and often a background in food service or hospitality. Familiarity with inventory tracking software, food safety certification, and basic budgeting tools is typically required. Effective communication, leadership, and problem-solving skills help ensure coordination with staff and volunteers while adapting to changing needs. These abilities are crucial for maintaining efficient pantry operations, ensuring food safety, and meeting the needs of the community or clients served.

What are some common challenges faced by pantry managers, and how can they be addressed?

Pantry Managers often face challenges related to inventory management, ensuring consistent food quality, and coordinating with volunteers or staff. Managing fluctuating supply levels and responding to varying client needs can be demanding, especially during peak periods or unexpected demand surges. Building strong organizational systems, maintaining clear communication with team members, and regularly reviewing inventory can help address these challenges. Additionally, successful Pantry Managers foster strong relationships with suppliers and community partners to ensure a steady flow of resources.

What does a pantry manager do?

A Pantry Manager oversees the operations of a food pantry, including inventory management, food safety, and distribution of food to clients or customers. They are responsible for coordinating volunteers, maintaining records, ensuring compliance with health regulations, and sometimes sourcing donations. Pantry Managers play a key role in ensuring food is stored properly and distributed fairly, often working with community organizations to meet local needs. Their work helps to support food security and efficient pantry operations.

What is a pantry manager?

A pantry manager is responsible for overseeing the storage, organization, and inventory of food and supplies in a pantry or kitchen. They ensure proper stock levels, maintain cleanliness, and may coordinate with kitchen staff to meet operational needs, often using inventory management tools. Strong organizational skills and knowledge of food safety standards are important for this role.
What are the most commonly searched types of Pantry jobs in Virginia? The most popular types of Pantry jobs in Virginia are:
What cities in Virginia are hiring for Pantry Manager jobs? Cities in Virginia with the most Pantry Manager job openings:
Pantry Manager jobs near you
Infographic showing various Pantry Manager job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 12% Part Time, and 1% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $35,465 per year, or $17.1 per hour.

Food Service Worker (Part-time)

CHILDRENS HARBOR

Chesapeake, VA • On-site

$14 - $17/hr

Full-time, Part-time

Re-posted 22 days ago

Job description


BASIC FUNCTIONS

The Cook/Assistant Cook assists on a full time or part time basis in the service of meals and snacks in accordance with applicable federal, state, and local regulations and agency policy. The Cook/Assistant Cook reports to the Kitchen Manger / Assistant Center Director / Center Director, and may be required to assume overall responsibility for kitchen operation in the absence of the Kitchen Manager.

QUALIFICATIONS

A high school diploma or G.E.D. and experience with institutional food service are required. The Cook/Assistant Cook meet all qualifications required by the local health department or other supervisory organizations.

NATURE AND SCOPE

The Cook/Assistant Cook participates in all phases of the operation of a full service kitchen and child care food program. Responsibilities include but are not limited to the following general areas:

General Management
  1. Assistance with daily preparation, cooking, serving, and cleaning up of all meals and snacks.
  2. Assistance with meal counts, food inventories, and other records required by the agency, by regulatory offices, and by USDA.
  3. Attendance at staff meetings, in-service workshops, and nutritional education programs, as appropriate.
  4. Reporting of any problems in kitchen operation to the Kitchen Manager or Center Director.
  5. Assumption of responsibilities with minimal supervision, is reliable; is flexible; has a positive, supportive attitude toward both children and adults.
  6. Participation in center and agency events, as appropriate.
Meal Planning/Service
  1. Participation in all aspects of meal service within planned menu cycle.
  2. Assistance with special meals for volunteers or staff, for picnics, for field trips and for other occasions as needed.
Inventory
  1. Assistance with ordering of food and kitchen supplies, as needed.
  2. Assistance with inventory processing and record keeping, as needed.
Environment
  1. Participation in cleaning and upkeep of kitchen, pantry, and dining areas, as well as equipment and supplies.
  2. Reporting promptly to Kitchen Manager/Assistant Center Director/Center Director any needed repairs or any unsafe or unsanitary conditions in the kitchen/pantry/dining areas.
Other
  1. Other duties as assigned by the Kitchen Manager/Assistant Center Director/Center Director.