Lead Line Cook

Lead Line Cook

The Shipwright's Daughter, a James Beard Award-winning restaurant in downtown Mystic, is hiring a Line Cook to join our kitchen team.

Led by Chef David Standridge (2024 James Beard Award, Best Chef: Northeast), we cook modern New England cuisine built around sustainable, tide-to-table sourcing local fishermen, farmers, kelp, bycatch, and invasive species. Named one of The New York Times' 50 Best Restaurants in America, we run a kitchen where craft, curiosity, and respect for ingredients come first.

What You'll Do

• Execute your station cleanly and consistently during service
• Prep and butcher with attention to whole-animal and whole-fish utilization we waste as little as possible
• Work directly with seasonal, hyper-local product that changes constantly
• Maintain a clean, organized, safe station to health code standards
• Grow: we teach, and we promote from within

Who You Are

• Experience on a line in a scratch kitchen preferred, but attitude and work ethic matter more than your resume
• Curious about sustainable seafood and local sourcing or ready to become so
• Reliable, coachable, and calm under pressure
• Able to stand for extended periods and lift 50 lbs

Compensation & Schedule

• Pay: $20-25/hour
• Schedule: Full-time, PM shifts open availability required (nights, weekends, holidays)
• Staff housing available 9 miles from the restaurant [Benefits: meals, PTO, health insurance, etc.]

The Shipwright's Daughter is an equal opportunity employer.

Pay: $20.00 - $25.00 per hour depending on experience

Benefits:

• Employee discount
• Flexible schedule

Physical Setting:

• Fine dining restaurant

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 1 year (Preferred)
• Restaurant Experience: 1 year (Preferred)

Work Location: In person

Required Skills

• Attention to Detail
• Time Management
• Teamwork
• Adaptability
• Problem Solving
• Communication Skills
• Work Ethic
• Ability to Learn Quickly

The Shipwright's Daughter is committed to supporting our community and the culinary industry by embracing sustainability as a cornerstone principal. As a Tide to table restaurant, we prioritize supporting our local growers, farmers, and fishermen ensuring that every delicious dish we serve is made from the freshest, locally sourced ingredients from the bounty of New England.

Our daily changing menu showcases the vibrant flavors of New England, while also prioritizing sustainable practices that promote the long-term health of our environment. But what is even more important than the food is the relationships and the people who bring it to us. Our partners are part of our family, and we choose them very carefully and do our best to support their work and to honor it on the plate.

Sustainability goes deeper than how we source our food; it is the heart and soul of every aspect and decision. We are committed to empowering team members to go deeper with their culinary and hospitality careers. Our goal is to make working in the restaurant industry into a truly sustainable career path. By offering subsidized benefits, free and discounted training, and matching retirement savings, we hope that every member of our team can find a bright and fulfilling career.

Leadership

David Standridge

Executive Chef/Partner