The hours and pay at Munchery are unmatched anywhere else that I know of in the culinary arts. A typical 9 - 3:30 day and you can make more than at most restaurants if you manage your costs well. And that could end earlier - whenever you finish, you can just pack up and go.
I learned to manage my own menu and ingredients supply and a little bit of – more... good marketing.
The overall management is great to work with, though the meal distribution manager at the time I was working there did tend to get stressed out far too quickly. – less