Branch Line – Kitchen Management

Branch Line in Watertown, MA is looking for Kitchen Managers to help lead their team. They are located on 321 Arsenal Street. Their ideal candidates are true team players that love their work and are passionate about rotisserie chicken.

Branch Line is a neighborhood rotisserie with craveable chef food, craft beverages, confidence and unselfconscious familiarity.

A Sous Chef at Branch Line leads team members by example and hard work, running inside expo and keeping the team positive and focused. Both AM and PM Sous Chef positions are available, with FOUR DAY work weeks!

Responsibilities:

  • Comprehensive knowledge of all kitchen spaces and daily prep.
  • Comprehensive knowledge of all menu items and diligence with quality control
  • Ordering
  • Financial tracking

Qualifications:

  • 1+ years kitchen management experience, or 3+ years as line cook
  • Outstanding leadership skills
  • Strong passion for food and hospitality

The Executive Sous Chef is a great position for a motivated, skilled and organized Chef who can lead an eager and professional kitchen team, while having work-life balance with FOUR DAY work weeks!

Responsibilities:

  • Write a weekly schedule for back of house staff
  • Oversee hiring, training and onboarding for back of house team members
  • Standardize recipes and plate presentations
  • Comprehensive knowledge of all kitchen spaces and daily prep
  • Comprehensive knowledge of all menu items and diligence with quality control
  • Connectivity with Executive Chef on all operations
  • Delegation of prep and other tasks

Qualifications:

  • 3+ years of management experience
  • Outstanding leadership skills
  • Proficiency of food cost and kitchen labor structure
  • Strong passion for food and hospitality
  • Demonstrate high-level cooking techniques

The Chef de Cuisine, in conjunction with the Executive Chef, is responsible for daily operations, as well as looking forward to anticipate and plan for culinary operations. The Chef de Cuisine is organized, clean, detail-oriented and communicative. The core components of this job are team growth, menu development, kitchen operations and financial performance.

Responsibilities:

  • Creative collaboration with the Executive Chef and ownership on sourcing of products and menu development
  • Lead continuing education and development for the Branch Line Team
  • Proficiency of food cost and kitchen labor structure
  • Comprehensive knowledge of all menu items and diligence with quality control

Qualifications:

  • 4+ years of management experience
  • Outstanding leadership skills
  • Proficiency of food cost and kitchen labor structure
  • Strong passion for food and hospitality
  • Demonstrate high-level cooking techniques

Job Type: Full-time

Pay: $58,000.00 – $90,000.00 per year, salaries commensurate with position and experience

They look forward to hearing from you! Apply via the email address provided below.

Show me how to apply

How to apply

Email: ivan@branchlinearsenal.com

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