February 19, 2013
By Thor Jourgensen/The Daily Item
A Chelsea soup maker committed to bringing more than 100 jobs to Lynn has pulled a building permit to spend $2.7 million initially constructing a Lynnway manufacturing plant.
The filing marks a positive sign of forward progress for Kettle Cuisine’s local plans, said Economic Development and Industrial Corporation Director James Cowdell.
“Everything’s a green light,” Cowdell said.
Kettle Cuisine supervisor Joe Zolanowicz attended Lynn Vocational and Technical Institute’s student job fair last Thursday and said the company will add more than 100 jobs to 160 full-time positions currently filled at its Chelsea plant.
The building permit allows the firm to build a steel building on 330 Lynnway land owned by Arthur Papathanasi and partners Nick and Chris Scangas. The building represents an initial investment by the firm in Lynn, according to a proposal submitted to the city last fall that details Kettle’s Cuisine’s $20 million investment plan in its Lynn operation.
Founded in 1986, according to its website, Kettle Cuisine initially produced soups for restaurants before founder Jerry Shafir expanded the company’s product line. Cowdell said Lynn officials pushed to bring Kettle Cuisine to the city last year after the firm mapped out new expansion plans.
“Twelve cities were courting them and we got them,” he said.
CIty officials offered the firm financing designed to defer some of the property tax burden associated with Kettle Cuisine’s Lynn project. Cowdell said officials also underscored Lynn Vocational Technical Institute and North Shore Community College as training grounds for Kettle Cuisine workers.
“Most important, we told them we have a willing and able workforce,” Cowdell said.
Kettle Cuisine’s Zolanowicz said the firm is eager to hire Lynn residents and praised Tech’s training programs for their ability to equip students with culinary skills.
“Our business gives them a chance to build on that,” he said.
Thor Jourgensen can be reached at tjourgensen@itemlive.com.
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