Honeyplate makes scratch-built meals at volume — high standards, no shortcuts, small team. We're looking for a lead cook who takes pride in their work and can run a shift without needing their hand held.
This is a production kitchen role with real responsibility. You'll execute recipes at scale, keep the team moving, and hold quality standards across every batch. The schedule is daytime only — no late nights, no dinner service. If you have a second kitchen job, this fits cleanly alongside it.
The schedule
Tuesday: ~6-8 hours
Friday: 7–10 hours
Saturday: 7–10 hours
Start time: 7:00 AM
Total: 20–25 hours/week
What you'll do
Execute recipes at volume with speed and consistency
Lead prep and production during your shifts
Direct and support other kitchen team members
Keep workstations clean, organized, and efficient
Hold quality standards and sanitation across every batch, every time
What we're looking for
3–5+ years of kitchen experience, ideally high-volume
Strong knife skills — clean cuts, real speed
Comfortable on grill and sauté
You can lead a station without being managed
You show up on time and take pride in what leaves the kitchen
Why this works
Daytime hours only. Done before dinner service starts anywhere else
Consistent weekly schedule you can build around
High-skill cooking without the chaos of restaurant service
Real path to more hours and responsibility as we grow
Candidates will complete a short working interview that includes knife skills. If you're dependable, fast, and take cooking seriously — we'd like to meet you.
Numbers & Facts
Location
West Haven, CT
Skills
Cook Dishesunmatched
Housekeeping/Cleaningunmatched
Mobile Devicesunmatched
Organizational Skillsunmatched
Quality Metricsunmatched
Restaurantunmatched
Sanitationunmatched
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