Lead Production Cook

Edibolic Kitchen; West Haven (CT); On-site; USD 27,552 - 34,440; Part time

Benefits offered by this job

Employee discounts

Job summary

A local production kitchen is seeking a Lead Cook to execute recipes at volume and lead production during shifts. This role requires 3-5+ years of kitchen experience, strong knife skills, and the ability to work independently. With a consistent daytime schedule and opportunities for increased responsibility, this position is ideal for those seeking a structured work environment. Candidates will participate in a working interview to demonstrate their skills.

Qualifications

• 3–5+ years of kitchen experience, ideally high-volume.
• Strong knife skills with real speed.
• Comfortable on grill and sauté.

Responsibilities

• Execute recipes at volume with speed and consistency.
• Lead prep and production during your shifts.
• Direct and support other kitchen team members.

Skills

Kitchen experience

Knife skills

Grill and sauté

Leadership

Job description

Benefits

• Employee discounts

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.