Kitchen Manager

Root is a dynamic and entrepreneurial foodservice organization dedicated to innovative culinary operations and community impact. As a teaching kitchen and employment social enterprise, Root focuses on delivering exceptional scratch-made food while fostering a positive, high-functioning kitchen environment. With locations in Salem, Danvers, and Lynn, Massachusetts, Root provides a vibrant workplace emphasizing professional growth, development, and advancement opportunities. Root combines strong culinary standards with a mission-driven culture that values teamwork, inclusivity, and the professional enrichment of its team members.

The Kitchen Manager plays a pivotal role within Root's culinary framework, reporting directly to the Director of Culinary Operations. This full-time, in-person role involves overseeing day-to-day kitchen operations and leading a team committed to Root's values and service excellence. The position offers competitive compensation ranging from $55,000 to $60,000 annually, with a comprehensive benefits package including medical, dental, paid time off, and parking. Working primarily Monday through Friday, with 40-45 hours weekly onsite, the Kitchen Manager also supports off-site catering and events, requiring flexibility for occasional evenings and weekends.

As a cornerstone of Root's foodservice operations, the Kitchen Manager embodies both technical culinary expertise and leadership. This role entails managing kitchen shifts, maintaining a positive kitchen culture, and ensuring adherence to food safety protocols. Responsibilities include creating prep lists and production plans, managing inventory and food orders, and providing constructive feedback to kitchen staff. The Kitchen Manager must be highly proficient in scratch food production, kitchen equipment operation, and sanitation standards. Additional duties include setting up and breaking down stations, maintaining cleanliness, completing documentation, and sometimes driving Root vans to support events and deliveries.

Candidates ideal for this position will have 1-2 years of management experience in a scratch kitchen or hospitality setting and 2-3 years of progressive kitchen or cook experience. Preferred candidates include Root Culinary Program graduates or those with similar backgrounds who demonstrate thorough knowledge of food preparation principles, cooking methods, and food safety regulations. Essential certifications include ServSafe Manager Food Safety Certification (obtainable within three months of hire) and Massachusetts Allergen Certification. Physical demands of the role include the ability to stand for extended periods, lift up to 50 pounds, and perform other activities such as walking, bending, pushing, and pulling.

The Kitchen Manager must be adept at working in a fast-paced, team-oriented environment with strong interpersonal and communication skills. The capacity to give and receive feedback professionally and thrive under pressure is critical for success. Additionally, basic math and counting skills are necessary, and a culinary arts degree, while a plus, is not required. Candidates should pass background and driving history checks to ensure compliance with Root’s standards.

Overall, Root provides a unique opportunity for culinary professionals passionate about leadership and social impact to grow their careers in a supportive and mission-driven environment. The Kitchen Manager position not only serves as a vital operational role but also as a cultural ambassador shaping the Root kitchen experience and contributing to its success and community outreach.