Contract Cooks

You're a contractor in the food industry. The agency cares about one thing: whether you can hold down a midnight shift at a diner or a heatwave at a coffee shop where everyone suddenly wants ice. You pick the jobs off the board. Sometimes you walk into a clean kitchen. Sometimes the last cook ran out the back door an hour ago.

Each contract gives you a location, a stint of three to seven days and a set of conditions that fit the place. Office cafes get rush hour. Fine dining gets critics. Airlines get... whatever's wrong with airlines. You start with one dish on the menu and it's usually something simple. Then it gets worse.