ABOUT ROOT
Root is a nonprofit social enterprise with a mission to help young adults create a pathway to independence through foodservice training and employment. Root focuses on the food service industry as it is permeable and accessible for individuals with varying education levels and backgrounds. By developing essential life and work readiness skills, youth leave Root prepared for success in the workplace. Started in 2017 and based in Salem, MA, Root serves youth aged 16-26 from cities and towns north of Boston. Through an emphasis on culinary training and targeted life-skills development, Root has built a Culinary Training Program and an Alumni Employment Program that support multiple social enterprises, including a Community Catering initiative to address local food insecurity. To learn more about Root, visit our website.
Root’s organizational core values are as follows:
1. Youth-First is our “North Star.” As an organization and as a team, Root leads with the interests of youth in our programs and our enterprises. In order to prioritize young people, we create opportunities for youth to influence our work and their experience.
2. Hands-on Skill Development Differentiates Our Graduates & Empowers Them. We believe hands-on skill development is the most effective approach to job training. Providing youth with practical tools through our enterprises empowers them in the face of systemic marginalization.
3. Team Transcends Individual and Collaboration Leverages our Individual Efforts. By working together and with our partners, we believe we serve youth and Root’s mission most effectively.
4. Diversity and Inclusion Strengthens Us. We acknowledge, respect, and embrace the differences within one another and the communities we serve.
5. Big success is a series of small wins. We meet youth where they are and celebrate their individual victories as steps on their path to success.
Root’s policy is to provide equal employment opportunities without regard to race, color, age, physical or mental disability, religion, national origins, marital status, sex, pregnancy or pregnancy-related conditions, sexual orientation, gender identity, genetic information, ancestry, political belief or activity, status as a veteran, military service, application for military service, or any other status protected by applicable law. This policy applies to all areas of employment, including recruitment, hiring, training and development, promotion, transfer, termination, layoff compensation benefits, social and recreational programs, and all other conditions and privileges of employment in accordance with applicable federal, state, and local laws.
THE OPPORTUNITY
Reporting to the Director of Culinary Operations, the Danvers Site Manager is a cornerstone of Root’s food service operations — a skilled culinary professional and people-first leader who brings both technical expertise and a genuine commitment to Root’s mission. Root is a dynamic, entrepreneurial organization, and there is significant opportunity for growth, professional development, and advancement with this role.
As part of a teaching kitchen and employment social enterprise, the Site Manager is responsible for setting the tone for a positive, high-functioning kitchen environment in our Danvers location — maintaining excellent customer service and a welcoming demeanor with guests, clients, and colleagues while providing meaningful feedback to team members and demonstrating the standards expected from others. This role leads day-to-day kitchen operations while modeling the standards, culture, and care that define the Root experience. This position will be based at the Danvers Campus Kitchen at Northshore Community College.
AREAS OF RESPONSIBILITY:
6. Lead shifts in our kitchen at NSCC Danvers’ campus and at Rootevents.
7. Be a cultural leader for the team, create and maintain an ideal kitchen environment.
8. Write prep lists and production plans, as needed.
9. Fill out order guides and place food orders for the kitchen.
10. Record product inventory.
11. Train and provide feedback to team members in the kitchen.
12. Produce scratch food according to production guidelines and recipes.
13. Safely operate kitchen equipment and tools, including ovens, stoves, slicers, mixers, knives, and food processors.
14. Set up and break down stations and work areas.
15. Properly store food by adhering to food safety policies and procedures.
16. Clean and sanitize work areas, equipment, and utensils.
17. Ensure appropriate checklists, sanitation logs, and systems documents are filled out.
18. Drive Root vans to events and delivery locations as needed.
19. Work with client on site for feedback and improvements in operation
20. Daily on-hand cash counts and deposits
Responsibilities may vary by location based on business needs.
EXPERIENCE & QUALIFICATIONS:
21. 2–4 years of management experience in a scratch kitchen, foodservice operation, or hospitality environment
22. 2–3 years of progressive kitchen/cook experience (cook, sous chef, or kitchen manager) in a scratch kitchen environment
23. Deep knowledge of food preparation principles, cooking methods, and food safety regulations, including food handling, sanitation, and storage
24. Familiarity with foodservice operations and basic financial management
25. Must possess or be able to obtain ServSafe Manager Food Safety Certification within 3 months of hire
26. Massachusetts Allergen Certification required
27. Ability to work shifts of 8–10 hours at a time; standing for extended periods
28. Ability to lift 50 pounds above the waist
29. This role may have other physical demands, including but not limited to walking for extended periods, lifting, bending, pushing, and pulling
30. Must be able to pass a CORI background check and driving history checks.
31. Flexible availability for evenings and weekends to support events.
32. Ability to give and receive feedback with openness and professionalism
33. Thrives in a fast-paced, team-oriented environment
34. Basic math and counting skills
35. Strong interpersonal communication skills, both written and verbal
36. A culinary arts degree is a plus, but not required
37. Preference given to Root Culinary Program graduates
SALARY AND BENEFITS
This role is full-time, in-person, 40-45 hours per week on-site at Root’s Danvers operations at North Shore Community College, Monday through Friday, with occasional off-site catering or other events. Compensation based on location and experience, ranging from $65,000-$75,000 per year, with full benefits (medical, dental,PTO, parking, etc.)