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.

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

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

• 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.