Prep Cook Service
Some food establishments use prepackaged meals and are essentially microwave services. Others are high end joints where each tiny piece of radish is painstakingly carved. Many are somewhere in-between. They might employ a prep chef to cut fresh vegetables, herbs, etc. They might just wrap that into one or two cooks' duties. They might use frozen, pre-cut vegetables. Or non-frozen.
A lot of factors will influence this choice: What is the restaurant's price point (vs overhead)? How much space do they have—is it a hotdog stand, a hole-in-the-wall, a mall food court joint, a downtown restaurant, or a food truck?
This is where your cape comes in.
They run a local restaurant services business that offers pre-diced onions, pre-grated wasabi, pre-julienned cucumbers with a guarantee of freshness (not like the supermarket stuff that was cut five days ago in a processing facility) and an emphasis on quality.
Maybe they do deliveries, maybe they have a distributor, maybe they have a small storefront—I don't know—but they only devote 1-2 hours in the early morning to that part (say, 9 A.M. to 11 A.M.).
The chefs they supply imagine them getting up at 3 A.M. to start prep so that their veg is ready by 9. Nah. They rolled downstairs at 8:05 and the kitchen was a flurry of knifework. They use a mandoline faster than what is humanly possible or safe.
This job would take only a few hours a day, provide an okay-to-good living, and be very low profile.