Risevoic
Kitchen- Cook
Company : Roche Bros.
Location : Watertown, MA, 02472
Job Type : Part Time
Date Posted : 1 January 2026
Overview
To cook and prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service.
Minimum Qualifications
- Must be 18 years of age.
- High school diploma or equivalent;
- Successful experience in the kitchen operation (i.e. line cooking, merchandising, ordering, inventory, and pricing).
- 3-5 years of professional cooking experience in the food industry.
- Complete training in the kitchen operation.
- Must be able to read, write, speak, and understand English, with the ability to follow instructions.
- Ability to work a scheduled based on the business needs of the store location.
- Authorized to work within the U.S.
Responsibilities
The list of essential functions is not exhaustive and may be supplemented as necessary by the company.
- Commit to the “Golden Rule” and work with other associates to build a strong kitchen team.
- Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
- Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products.
- Greet, assist, and thank customers in a prompt, courteous, and friendly manner, along with preparing special orders as requested.
- Answer product questions and offer assistance in finding or suggesting product selection.
- Work with kitchen manager for planning of daily meals or menus.
- Guarantee outstanding product quality and presentation through cooperation with kitchen manager.
- Process merchandise according to production guidelines and follow established sanitation standards.
- Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always makes use of the oldest products first (first in, first out).
- Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste.
- Practice the “Cleaner’s Creed” and proper sanitation procedures.
- Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained.
- Exercise proper safety practices when lifting or moving product, and operating and clean equipment and tools.
- Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately.
Secondary Job Functions:
- Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
- Clean utensils, work tables, walls, fans, drains in kitchen cooler, and wipe counter tops and front of display cases.
- Present favorable impression in dress, personal hygiene and business attitude.
- Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
- Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.
- Other duties as assigned by management.
Physical Demands: (per work day)
The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.
Physical Demands
Frequency
Sitting and crawling.
0% (N) Never
Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching,
1-33% (O) Occasionally
Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead.
34-66% (F) Frequently
Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing.
67-100% (C) Continuously
Safety Risk Factors
Frequency
Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions.
1-33% (O) Occasionally
Twisting or back and neck, slippery floor surface, and contact with sharp objects.
34-66% (F) Frequently
Hazardous equipment (mechanical moving parts).
67-100% (C) Continuously
Machines, tools, and equipment utilized:
Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, power jack, pressure washer, trash compactor.
Repetitive Action:
Continuous movement of entire body.
Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures.
Hiring Range: In accordance with MA Pay Transparency requirements, the following represents a good faith estimate of the hiring range for this position. At Roche Bros., we carefully consider a wide range of non-discriminatory factors when determining salary. Actual salaries will vary depending on factors including but not limited to education, experience, qualifications, and internal equity. The hiring range for this position is $15.40 - $20.10 per hour.
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Frequently asked questions
Watertown's kitchen cook positions often feature competitive wages and a community-focused work environment, differing slightly from Boston where the pace and competition are higher. Local hiring tends to favor candidates with hands-on kitchen experience, valuing teamwork and food safety knowledge specific to regional food service standards.
In Massachusetts, cooks commonly need ServSafe certification or equivalent food safety training, which is often preferred by employers in Watertown. These certifications ensure compliance with local health codes and demonstrate a commitment to safe food preparation, enhancing employability in the competitive kitchen job market.
Kitchen- Cooks typically manage meal prep, inventory rotation, and maintaining kitchen cleanliness. Beyond cooking, skills like accurate portioning, customer interaction, and teamwork are vital. These roles often require adaptability to varied kitchen equipment and sustained focus on food safety and presentation.
Starting as a Kitchen- Cook opens pathways to positions such as kitchen manager, sous chef, or specialized catering roles. Gaining experience with inventory control, menu planning, and leadership can accelerate advancement, especially in companies emphasizing team-oriented kitchen operations.
At Roche Bros., shifts blend meal preparation with customer engagement, emphasizing fresh product display and maintaining sanitation standards. Cooks collaborate closely with kitchen managers to execute daily menus while ensuring efficient inventory use and consistent quality in a fast-paced environment.
Roche Bros. fosters a respectful and supportive kitchen atmosphere, encouraging cooks to uphold the 'golden rule' and actively contribute to team morale. This approach promotes collaboration, with cooks assisting customers and colleagues alike to ensure a positive shopping and working experience.
The hourly wage for a Kitchen- Cook at Roche Bros. in Watertown ranges from $15.40 to $20.10, reflecting Massachusetts pay transparency standards. Actual pay depends on experience, qualifications, and internal equity, positioning it competitively within the local food service job market.
Absolutely, Roche Bros. values professional cooking experience between 3 to 5 years, especially if it includes skills like line cooking, inventory management, and food safety. This background supports meeting their standards for product quality and customer service.
While Kitchen- Cooks focus on food preparation, sanitation, and customer interaction, Kitchen Managers oversee staffing, menu planning, and operational logistics. The manager role demands leadership and strategic planning, whereas cooks concentrate on execution and quality control.
Kitchen- Cook roles in Watertown typically require adherence to store operational hours, which may include variable shifts to meet business needs. While some flexibility exists, availability for evenings, weekends, or holidays is often essential due to the nature of food service demand.