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