Description
The Pantry role maintains food storage and distribution in a restaurant facility by receiving and inspecting deliveries, organizing shelves, monitoring inventory, rotating stock using FIFO, maintaining sanitation, documenting usage, and assisting kitchen staff with portioning. The position requires a high school diploma or equivalent, food safety knowledge, physical stamina, organizational skills, and communication ability; prior food-service experience, inventory software familiarity, food-handling certification, and flexible scheduling are preferred. Full-time employees averaging 25 hours per week may enroll in medical insurance and an HSA account, while those averaging 20 hours may enroll in dental, vision, voluntary life, and pet insurance. The role is tipped and requires applicants to be at least 18 years old.
