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Pantry Manager Jobs in Baton Rouge, LA (NOW HIRING)

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Pantry Manager information

See Baton Rouge, LA salary details

$8

$13

$17

How much do pantry manager jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for pantry manager in Baton Rouge, LA is $13.49, according to ZipRecruiter salary data. Most workers in this role earn between $12.07 and $14.52 per hour, depending on experience, location, and employer.

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 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 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 most commonly searched types of Pantry jobs in Baton Rouge, LA?

The most popular types of Pantry jobs in Baton Rouge, LA are:

Pantry Manager jobs near you
Infographic showing various Pantry Manager job openings in Baton Rouge, LA as of August 2026, with employment types broken down into 84% Full Time, 15% Part Time, and 1% Contract. Highlights an 84% Physical, 2% Hybrid, and 14% Remote job distribution, with an average salary of $28,065 per year, or $13.5 per hour.

Watermark CHEF DE CUISINE

Watermark BR Hotel

Baton Rouge, LA • On-site

$65K - $70K/yr

Other

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 5 hours ago

Job description

Watermark BR is looking for a full-time Chef de Cuisine. The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen for which he/she is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food costs. The Sous Chef is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine must control food and labor costs while maximizing guest satisfaction.

Education & Experience:

At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Some of the essential functions of the position include:

  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) Wage progress, payroll, revenue, employee Schedules, quarterly action plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  • Know and enforce all local health department sanitation laws.
  • Know how to compute daily food cost.
  • Work with the Director of Food and Beverage to create and implement menus.
  • Assess food portion size, visual appeal, taste and temperature of items served.

Why join our team?

In addition to excellent working conditions and competitive pay, Watermark Baton Rouge offers a complete range of benefits to eligible team members.

  • Medical, dental and vision benefits.
  • Life Insurance.
  • Short-term and Long-term disability.
  • Team Member Assistance Plan.
  • Discounted Rooms Programs.
  • Paid Holidays.
  • Paid Vacation & Sick Time.
  • 401(k) Retirement Savings Plan.

Watermark Baton Rouge is Exactly Like Nothing Else!

Our one of a kind hotel is a part of the Marriott’s Autograph Collection and boasts of a historic classic design both inside and out. Built as Baton Rouge's first "skyscraper" in the 1927, our iconic building started out as the headquarters for Louisiana Trust & Savings Bank. After more than 50 years serving as a banking institution, our landmark continues to be informally called the Old Louisiana National Bank building. The original architecture was Art Deco, but there are intriguing elements of Greek Revival design also present, making this one of the most eclectic and interesting structures in downtown Baton Rouge. Murals painted by celebrated New Orleans artist, Angela Gregory, have been painstakingly preserved and adorn the ceilings of our magnificent lobby and restaurant. Carved marble walls and a grand staircase lead down to the original bank vaults that held the treasures of Baton Rouge's elite. Towering above downtown overlooking the Mississippi River, Watermark Baton Rouge Hotel stands as a tribute to the city's history and elegance. Stunningly preserved, our beautiful public spaces and restaurants blend references of the 20's through the 60's with modern design.

EOE/AA/M/F/D/V

EP Watermark BR, LLC does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, age, disability, or any other protected characteristic protected by law.

*This employer participates in E-Verify*

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