CNL: Pantry Attendant

Pantry Attendant

The Pantry Attendant is responsible for preparing and serving cold food items, maintaining pantry inventory, stocking food and beverage supplies, and ensuring the pantry and serving areas remain clean, organized, and fully stocked. This position supports kitchen operations by preparing salads, sandwiches, desserts, beverages, and other cold menu items while adhering to food safety and sanitation standards.

Essential Duties and Responsibilities

• Prepare and portion cold food items, including salads, sandwiches, wraps, fruit, desserts, beverages, and condiments.
• Set up and replenish pantry stations, salad bars, beverage stations, and self-service areas.
• Ensure food is properly labeled, dated, and stored in accordance with food safety regulations.
• Monitor food quality, freshness, and presentation throughout meal service.
• Rotate food products using the First In, First Out (FIFO) inventory method.
• Maintain adequate inventory levels of pantry supplies, condiments, beverages, and disposable service items.
• Assist with receiving, storing, and organizing food deliveries.
• Maintain cleanliness and sanitation of pantry equipment, workstations, refrigerators, shelving, and serving areas.
• Wash utensils, cutting boards, and small kitchen equipment as needed.
• Assist with meal service by serving customers and answering questions regarding menu items.
• Record temperatures of refrigerated food and storage units as required.
• Follow portion control guidelines to reduce waste and ensure consistency.
• Report inventory shortages, equipment malfunctions, or food safety concerns to management.
• Comply with all company policies, food safety regulations, and sanitation standards.
• Perform other duties as assigned.

Qualifications

• High school diploma or GED preferred.
• Previous experience in food service, pantry operations, or institutional dining preferred.
• Basic knowledge of food preparation and food safety practices.
• Food Handler Certification may be required based on state or local regulations.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and customer service skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, stooping, and repetitive hand movements.
• Ability to work in refrigerated environments and around food preparation equipment.
• Ability to work flexible schedules, including weekends and holidays, as needed.

Knowledge, Skills, and Abilities

• Knowledge of food handling, storage, and sanitation procedures.
• Understanding of FIFO inventory rotation practices.
• Ability to prepare cold food items accurately and efficiently.
• Strong organizational and time management skills.
• Attention to detail and commitment to food quality.
• Ability to work independently and as part of a team.
• Excellent customer service and interpersonal skills.

Work Environment

• Commercial kitchen and pantry preparation areas.
• Exposure to refrigerated storage, food preparation equipment, and cleaning chemicals.
• Fast-paced food service environment with frequent interaction with kitchen staff and customers.
• Compliance with all health, safety, sanitation, and company policies is required.