Top 15 Lead cook Jobs in Mystic, Ct

Head Chef
Milestone —Mystic, CT
- $85,000 - $100,000 a year
- Weekends as needed
- 5 years
- In-person
- Senior level
- Health insurance
- Paid time off
Quick Apply
2d
Line Cook
LAKE OF ISLES —North Stonington, CT
- $18 - $26 an hour
- Part-time
- ServSafe
- Sanitation
- Cooking
- Health insurance
- Dental insurance
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Sous Chef
David Burke Prime Steakhouse —Ledyard, CT
- $55,000 - $70,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Quick Apply
Kitchen Manager/Lead Cook
Surfridge Brewing Company East —Centerbrook, CT
- $25 - $28 an hour
- Full-time
- Mid-level
- Administrative experience
- In-person
Quick Apply
Lead Line Cook
Great Wolf Lodge —Mashantucket, CT
- Up to $24 an hour
- Weekends as needed
- Management
- Pass drug screening
- Mid-level
- Wellness program
- Paid parental leave
Quick Apply
9d
Sous Chef/Line Cook
Owl and Dove —Pawcatuck, CT
- From $24 an hour
- Full-time
- Mid-level
- In-person
- Leadership
- Food provided
Quick Apply
2d
Banquet Sous Chef
Montauk Yacht Club —Montauk, NY
- $90,000 a year
- Weekends as needed
- Ability to walk for extended periods
- 5 years
- Mid-level
Quick Apply
Executive Chef
Andiamo Mystic —Mystic, CT
- $75,000 - $90,000 a year
- Full-time
- Spanish
- ServSafe
- English
- Health insurance
- 401(k)
Quick Apply
Line Cook
Water's Edge Resort and Spa —Westbrook, CT
- Weekends as needed
- 18 years or older
- ServSafe
- Reliable transportation
Quick Apply

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Head Chef

Milestone
Mystic, CT

Quick Apply

Job Details

Full-time
$85,000 - $100,000 a year
2 days ago

Benefits

Health insurance
Paid time off
Food provided

Qualifications

Menu concept development
Plating
Leadership
Kitchen stations
Senior leadership

Full Job Description

HEAD CHEF

Milestone Mystic | Mystic, CT

Most kitchens hiring right now are broken and hoping you'll fix them.

This one isn't. Our cooks are good — genuinely good. They know the menu, they execute it night after night, and the food goes out right.

What this kitchen needs is someone to push it.

Where we are

Milestone is a neighborhood joint where good food meets good company. Fine casual American — scratch kitchen, simple preparations, bold flavors, classic comfort food with a twist. A big tent, cooked honestly.

Mystic is the second of what will be three Milestone restaurants — our third opens in Glastonbury in March 2027. Beyond the dining room we run events, live music, and private gatherings. You'd be executing that work, not selling or organizing it — someone else books it, you cook it.

The room is busy. The concept works. We've had a good run here, and that's exactly why we're being careful about who runs this kitchen next.

What's actually missing

A leader with a creative soul and a culinary edge.

We have a solid team that can rock the existing menu. What we don't have is someone standing over it asking how it gets better — the execution touches, the plating, the small refinements that turn a dish that sells into a dish people talk about.

We also want more coming out of this kitchen than the printed menu. Regular and weekly specials. Seasonal cooking. Comfort-driven things people plan their week around — Sunday Supper is exactly the kind of thing we're after.

That's how we build a local following, and it's the part of the job we can't do without the right chef.

The job

This job is about driving culinary execution and direction. That's the center of it.

It calls for someone with an insatiable passion for culinary creativity and excellence. Someone who thinks about menu items constantly. Someone chasing better technique, cleaner execution, bolder flavor, and who shows up asking how today's plate beats yesterday's. Someone who will be on the line the second the line needs them. Wherever you need to be to execute — that's where you'll be.

The other half is leadership, and we'll be straight about it: this kitchen needs consistency at the top. Good cooks stay for a chef who's steady, present, and teaching them something. That's what we're hiring for as much as the cooking.

Every kitchen at this level carries administrative weight — food cost, labor, scheduling, ordering — and you'll run this one with a real eye on those numbers. But that's an aspect of the job, not the definition of it. Where you need help with it, we're there.

The back office won't be what eats your time. Our recipes, pars, inventory, and ordering already live in Restaurant365, and we think it's pretty good. Start there, and we'll get you up to speed on all of it. Then tell us what you'd do differently.

The volume

This is Mystic, so summer is a different restaurant than winter. Peak season is tourism volume and it does not let up; the off-season is neighborhood regulars who notice everything. Peak weeks run $60,000–$80,000 and the shoulder season settles in around $50,000–$60,000.

Both are real jobs. The specials program matters most in the quieter months — that's when regulars decide whether you're their restaurant.

About changing things

You're walking into a menu that's already selling. That does not mean it's finished.

We don't have any pride of authorship around here. If you know a better way to run a station, build a par, cost a recipe, or cook a chicken, we want to hear it — and if it's better, we'll use it across all of our restaurants, including the one we're opening next. Menu development happens with ownership at the table, not handed down to you.

What we'll ask is that you learn the room before you rebuild it. Cook the menu, watch the tickets, find out why the bestsellers sell. Then come at us with what you'd change. We'll listen.

Where this goes

We'll have three restaurants early next year. Once that one is running, our plan is to open roughly one a year after it.

We're telling you that because it's the honest answer to "where does this lead." A group that's actually growing creates seats that don't exist today — and we'd rather fill them with people who already cook our food than with strangers. If you want that, this is a place to build toward it. If you'd rather run one great kitchen and be left alone about it, that works for us too.

Who we're looking for

3+ years as a Head Chef, Executive Chef, or in senior kitchen leadership
High-volume experience — we'll ask about the weekly numbers you've run
A real point of view about food. Specials, seasonal cooking, plating, refinement — this should be the part of the job you're impatient to get to.
Someone who leads a team rather than just running one. Our cooks are good; we want them better.
Comfortable working inside shared systems. No prior Restaurant365 experience needed; we just can't run our restaurants out of one person's head.
Opinions, and the willingness to say them out loud

Compensation

$85,000–$100,000 depending on experience, plus performance bonus.

Straight with you on benefits: we don't offer health insurance today. We're a two-restaurant group becoming three, and that opening is when we expect to be able to build it out company-wide. We'd rather tell you that now than have you find out in week two.

How to apply

Skip the cover letter. Send a resume and answer two things:

1. The highest weekly volume you've personally been responsible for.

2. Give us a Sunday Supper special you'd run in February, and why it works.

We read every one of these ourselves.

Job Type: Full-time

Pay: $85,000.00 - $100,000.00 per year

Benefits:

Food provided
Paid time off

Ability to Commute:

Mystic, CT 06355 (Preferred)

Ability to Relocate:

Mystic, CT 06355: Relocate before starting work (Preferred)

Work Location: In person

Quick Apply

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lead cook jobs in mystic, ct

Head Chef

Line Cook

Sous Chef

Kitchen Manager/Lead Cook

Lead Line Cook

Sous Chef/Line Cook

Banquet Sous Chef

Executive Chef

Line Cook

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