Line Cook - Branch Line

Branch Line is a neighborhood rotisserie in the historic Watertown Arsenal. Our French rotisserie turns out slow-roasted chicken and seasonal plates, paired with craft beer and coastal European wines.

Key responsibilities

Setup and prep Arrive on time and in full uniform, ready to work at the start of the scheduled shift. Set up the assigned station using the opening checklist and par sheet Complete prep lists accurately and on time, following recipes, portion specs and yield standards. Label, date and rotate all product using FIFO. Service and execution Cook and plate every dish to Branch Line recipes, temperatures and plating guides, every time.

Run the rotisserie, grill, sauté, fry or garde manger station as assigned, and cross-train on others. Read and fire tickets in order, communicate clearly with expo, and hit ticket-time targets. Handle allergy and modification tickets exactly as written; confirm with expo or a manager when unsure. Taste and check food before it leaves the window; never send a plate that doesn’t meet standard.

Food safety and sanitation Follow all ServSafe and Massachusetts food code standards, including holding temperatures and temp logs. Keep the station clean and sanitized throughout the shift (clean as you go). Store product correctly in walk-ins and lowboys, and report equipment problems right away. Minimize waste and record it on the waste log.

Closing and teamwork Break down, clean and restock the station using the closing checklist; get manager sign-off before leaving. Support teammates on other stations and help with dish or deliveries when needed Qualifications Required 1+ year of line cook experience in a high-volume, full-service or fast-casual kitchen.

Working knowledge of grill, sauté and fry cooking. Ability to follow recipes and plating specs exactly, and read a ticket rail under pressure. Reliable attendance and availability for nights, weekends and holidays Physical requirements and working conditions Stand and walk for shifts of 8–10 hours. Lift and carry up to 50 lbs (cases, stock pots, product deliveries).

Bend, reach, kneel and work with hands continuously and repetitively. Work safely around open flame, high heat, sharp tools, hot oil and wet floors. Move between hot line, walk-in cooler and freezer temperatures. Wear non-slip shoes and required uniform at all times.

What we offer

Competitive hourly pay Shift meals and employee dining discount Hands-on training in rotisserie and wood-fired cooking, plus training on every seasonal menu rollout. Branch Line is an equal opportunity employer