CNL: Lead Pantry

Job Title: Lead Pantry

Position Summary

The Lead Pantry is responsible for supervising and coordinating pantry operations within a food service facility. This position oversees the preparation, portioning, and presentation of cold food items, ensures proper stocking of pantry stations, and maintains high standards of cleanliness, food safety, and customer service. The Lead Pantry provides guidance to Pantry Attendants and ensures efficient workflow during meal service periods.

Essential Duties and Responsibilities

• Lead and direct daily activities of Pantry Attendants to ensure efficient pantry operations.
• Oversee preparation and presentation of cold food items such as salads, sandwiches, desserts, fruits, and beverages.
• Ensure all pantry stations, salad bars, and cold food service areas are properly set up, stocked, and maintained throughout service periods.
• Monitor food quality, freshness, portion control, and presentation standards.
• Ensure proper labeling, dating, and rotation of all food items using the First In, First Out (FIFO) method.
• Maintain cleanliness and sanitation of pantry workstations, refrigerators, storage areas, and service counters.
• Supervise stocking of food items, beverages, condiments, and disposable supplies.
• Ensure compliance with food safety, sanitation, and personal hygiene standards.
• Train new employees on pantry procedures, food preparation techniques, portion control, and safety guidelines.
• Monitor inventory levels and communicate supply needs to management.
• Assist with receiving and storing food deliveries as needed.
• Ensure compliance with meal service schedules and ensure timely replenishment of food items during service.
• Inspect equipment and report maintenance issues or safety hazards to supervisors.
• Support setup and breakdown of pantry stations before and after meal service.
• Perform duties of a Pantry Attendant as needed to support operations.
• Perform other duties as assigned.

Supervisory Responsibilities

• Provide daily leadership, task assignments, and oversight to Pantry Attendants.
• Assist with onboarding, training, and performance coaching of staff.
• Monitor attendance, productivity, and adherence to company policies.
• Communicate operational issues and employee performance concerns to management.
• Promote teamwork, professionalism, and high service standards.

Qualifications

• High school diploma or GED preferred.
• Two or more years of food service or institutional dining experience preferred.
• Prior lead or supervisory experience preferred.
• Knowledge of food preparation, cold food service, and sanitation standards.
• Food Handler Certification or ServSafe Certification may be required depending on regulations.
• Strong leadership, communication, and organizational 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 fast-paced kitchen settings.
• Ability to safely handle food service equipment and materials.

Knowledge, Skills, and Abilities

• Knowledge of food safety, sanitation, and proper food handling procedures.
• Understanding of FIFO inventory rotation practices.
• Ability to supervise and motivate employees effectively.
• Strong attention to detail and commitment to food quality.
• Excellent organizational and time management skills.
• Ability to multitask in a fast-paced environment.
• Strong customer service and communication skills.
• Basic recordkeeping and inventory tracking abilities.

Work Environment

• Commercial kitchen pantry, cold food preparation areas, and dining service stations.
• Frequent exposure to refrigerated storage, food preparation equipment, and cleaning chemicals.
• Fast-paced institutional food service environment with interaction between kitchen staff and customers.
• Compliance with all company policies, OSHA regulations, and food safety standards is required.

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Qualifications

Qualifications

• High school diploma or GED preferred.
• Two or more years of food service or institutional dining experience preferred.
• Prior lead or supervisory experience preferred.
• Knowledge of food preparation, cold food service, and sanitation standards.
• Food Handler Certification or ServSafe Certification may be required depending on regulations.
• Strong leadership, communication, and organizational 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 fast-paced kitchen settings.
• Ability to safely handle food service equipment and materials.

#IND