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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $60,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Open availability including nights, weekends, and holidays
Competitive salary based on experience
Growth opportunities within a growing restaurant group
Supportive leadership team and clear operational systems
A kitchen culture built on respect, accountability, and pride in the craft
Pay: $60,000.00 per year
401(k) matching
employee discount
Health Insurance
Paid Time Off
Paid training
Job Description
Mortadella Head is a vibrant Italian-American comfort food restaurant located in Somerville, MA, dedicated to bringing authentic, old-school recipes served with a contemporary twist to every table. The company prides itself on making everything from scratch without shortcuts, ensuring each dish carries the tradition and heart of classic Italian-American fare. Since its inception, Mortadella Head has been on a path of growth, expanding from beloved local brick-and-mortar locations to a nationally recognized brand with a thriving e-commerce presence. The culture at Mortadella Head is fueled by passionate individuals who are not only makers and dreamers but also committed to excellence,... Show More
Job Requirements
- High school diploma or equivalent
- 2+ years of kitchen leadership or management experience
- Knowledge of food safety and sanitation regulations
- Ability to work in a fast-paced environment
- Strong leadership and communication skills
- Flexibility to work nights, weekends, and holidays
- Physical ability to stand for long periods and lift heavy objects
Job Qualifications
- 2+ years of kitchen leadership or management experience
- Strong understanding of food safety, sanitation, and BOH systems
- Ability to lead calmly and decisively in a fast-paced environment
- Excellent organizational and time-management skills
- A hands-on leader who leads from the line, not the office
- Passion for quality food and team development
Job Duties
- Reports To: General Manager / Director of Operations
- The Kitchen Manager is responsible for leading all back-of-house operations, ensuring food quality, consistency, safety, and execution while building a strong, accountable kitchen team
- This is a hands-on leadership role for someone who thrives on standards, systems, and setting the tone on the line
- Lead and oversee all BOH day-to-day operations
- Ensure consistent execution of recipes, portioning, and plating
- Maintain speed, organization, and cleanliness during service
- Enforce food safety, sanitation, and health department standards
- Oversee prep lists, production flow, and line readiness
- Team Leadership
- Train, coach, and develop kitchen staff
- Set expectations and hold the team accountable to standards
- Build schedules that align with business needs and labor targets
- Address performance issues, coaching opportunities, and disciplinary actions as needed
- Foster a positive, respectful, and high-performance kitchen culture
- Inventory & Cost Control
- Manage ordering, receiving, and proper storage of all products
- Conduct regular inventories and minimize waste
- Monitor food costs and assist with cost-control initiatives
- Ensure FIFO and proper labeling procedures are followed
- Systems & Communication
- Work closely with FOH management to ensure smooth service flow
- Communicate kitchen needs, issues, and improvements to leadership
- Assist with menu rollouts, new recipes, and operational updates
- Help implement and maintain kitchen SOPs and systems
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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