Pier & Pantry
Seasonal staff for catering and warehouse peaks
Pier & Pantry recruits seasonal workers for catering and warehousing companies. We find, screen and brief the kitchen staff, servers, pickers and packers you need for your busy season.
Services
We recruit for two sectors, catering and warehousing, and support you from the first plan to the last shift of the season.
- 01
Seasonal Catering Staff
Kitchen porters, prep cooks, servers and bar staff recruited for your busy season and briefed on your venue.
More about this service - 02
Seasonal Warehouse Staff
Order pickers, packers, loaders and stock handlers recruited to keep orders moving through your peak periods.
More about this service - 03
Peak Season Staff Planning
A clear headcount plan per role and per week, so recruitment starts before the rush does.
More about this service - 04
Candidate Screening and Onboarding
Interviews, reference checks and a first-day briefing, so new seasonal staff arrive ready to work.
More about this service - 05
Ongoing Season Support
One point of contact throughout the season for replacements, extra shifts and feedback on staff.
More about this service
Who we help
Catering companies
Extra kitchen and service staff for the busiest weeks of the year. These companies need people who can join a running team and keep pace.
Warehousing companies
Pickers, packers and other warehouse staff for seasonal peaks. These companies need reliable people on the agreed shifts for the full period.
Seasonal job seekers
People looking for short-term work in catering or warehousing. They need clear information about the tasks, shifts and dates before they commit.
Example projects
The kind of work we take on.
shen liu Example
Summer crew for a seasonal restaurant
A restaurant expecting a long summer rush needed extra kitchen and floor staff. We planned the roles per week, recruited porters, servers and bar staff, and briefed each starter before their first shift.
Adrian Sulyok Example
Peak season pickers for a warehouse
A warehouse facing a heavy holiday order period needed extra pickers and packers on day and evening shifts. We screened candidates, arranged start dates in groups and handled replacements as volumes changed.
Charanjeet Dhiman Example
Event staff pool for a caterer
A caterer with a full calendar of weddings and events needed servers and kitchen help they could schedule per event. We built a screened pool of workers and kept it topped up through the season.
CHUTTERSNAP Example
Season plan for a food wholesaler
A food wholesaler kept starting its seasonal hiring too late. We mapped the busy weeks into a written headcount plan, so recruitment started well ahead of the peak.
About
Pier & Pantry is a recruitment agency for seasonal work in catering and warehousing. Both sectors face the same challenge. Demand rises fast for a few months, and good people are hard to find when you need them most. We focus on these two fields, so we understand what a busy kitchen or a full loading bay asks of a new starter. We recruit, screen and brief seasonal staff, and we stay involved until the season ends. Employers get dependable crews, and workers get clear information and a contact they can reach.
Why us
Two sectors, known well
We recruit only for catering and warehousing. That focus means we ask the right questions about shifts, physical work, and kitchen or warehouse floor routines.
A plan before people
We agree a written headcount plan with you before recruiting, so everyone knows which roles are needed and when.
Workers briefed before day one
Every new starter gets practical information about your site, so supervisors spend the first shift working rather than explaining.
Support until the last shift
Our involvement continues after placement. One contact handles replacements, extra staff and feedback for the whole season.
How it works
- 1
Talk through your season
We discuss your busy period, the roles you need and how your shifts run. You tell us what makes someone a good fit.
- 2
Agree the headcount plan
We put the roles, weeks and shift patterns in a written plan. You review it before any recruitment starts.
- 3
Meet screened candidates
We interview, check and shortlist candidates, then arrange introductions or trial shifts. You decide who joins your team.
- 4
Start and stay supported
New staff arrive briefed on your site. Through the season we handle replacements, extra staff and feedback.
What we stand for
- 01
Clear agreements upfront
We confirm roles, dates and arrangements in writing before anyone starts. Employers and workers both know what to expect from the first shift.
- 02
Honest job information
Candidates hear what the work really involves, from early kitchen shifts to the pace on a warehouse floor. Nobody arrives surprised.
- 03
Matching the actual work
We recruit for the tasks and shifts you describe, not a generic job title. The people we send are ready for the work in front of them.
- 04
Contact all season
We stay in touch with employers and workers throughout the season. Changes in shifts or staffing are discussed early, before they become problems.
Questions
Which roles do you recruit for?
In catering we recruit kitchen porters, prep cooks, servers, bar staff and event crew. In warehousing we recruit order pickers, packers, loaders, goods-in staff and returns handlers. If you need a related seasonal role, ask us and we will tell you honestly whether it fits our work.
When should we start planning our seasonal hiring?
Start as soon as you know roughly when your busy period falls. Planning early gives us more time to find and screen candidates, and it gives you a wider choice of people. We can also help when you are already close to the season.
What should we prepare before the first conversation?
A rough idea of your busy weeks, the roles you expect to need, and your shift times is enough to begin. House rules, safety instructions and dress codes are useful later for the first-day briefing we give each worker.
Can you help if we need extra staff mid-season?
Yes. Season support is part of how we work. Tell us when demand rises or someone leaves, and we start recruiting replacements or additional staff from our screened candidates. We also update your headcount plan so it stays accurate.
How do you screen candidates?
We interview every candidate before introducing them to you. We check references where available and confirm the documents the role requires. We also discuss availability for the full season, so you meet people who can commit to your shifts.
Ready to start?
Tell us about your coming season, and we will help you plan the staff to match it.
Contact
Call or email us to talk through your roles, shifts and busy weeks. Looking for seasonal work in catering or warehousing yourself? You are welcome to get in touch too.
- Call
- +13462456460
- jobs@pierpantry.com
- Location
- New York City, New York, US