Culinary Shift Lead & Line Cook

Who We Are

Born from a cozy café in New Orleans Mid-City neighborhood, The Ruby Slipper Restaurant Group has grown into 26 brunch restaurants across the Southeast! Our sister concepts, Ruby Slipper Café and Ruby Sunshine, serve up craveable, from-scratch brunch with the spirit, soul, and hospitality of New Orleans at the heart of everything we do.

The Opportunity

We are seeking a Kitchen Shift Lead Line Cook to join our Krewe! This hybrid role blends hands-on cooking with shift leadership, supporting kitchen operations, food quality, and team performance. Youll spend 23 shifts leading the kitchen as a Kitchen Shift Lead and 23 shifts executing at a high level on the line, based on business needs. This is a great opportunity for a strong line cook ready to grow into leadership while continuing to hone their craft.

Duties and Responsibilities

Kitchen Shift Lead (23 shifts/week)

• Lead and support BOH operations during assigned shifts, ensuring smooth, efficient execution
• Coach, direct, and support Krewe members while maintaining a positive and productive work environment
• Ensure all food is prepared and presented to recipe, portioning, and quality standards
• Assist with shift execution using tools like the Shift Focus Card and support the Manager-on-Duty
• Monitor labor, prep levels, and kitchen readiness to meet business demands
• Support inventory processes including order guides, product receiving, and proper storage
• Maintain high standards of cleanliness, sanitation, and food safety compliance

Line Cook (23 shifts/week)

• Prepare and cook menu items including meats, seafood, poultry, and vegetables using various kitchen equipment
• Execute all recipes and plate presentations to Ruby standards with consistency and accuracy
• Maintain clean, organized, and fully stocked stations for efficient service
• Follow proper food handling, storage, and rotation procedures
• Assist with prep work, station setup, and closing duties
• Communicate effectively with the kitchen team to ensure smooth service flow
• Take full ownership of food quality and guest satisfaction from the line

Minimum Qualifications

• 23+ years of restaurant experience in back-of-house operations
• Strong knowledge of food preparation, kitchen systems, and service standards
• Demonstrated leadership ability or readiness to step into a leadership role
• Excellent communication and teamwork skills
• Ability to work in a fast-paced, high-volume environment
• Basic math and technology skills, including ability to use kitchen systems/POS as needed
• Ability to stand for extended periods (up to 10 hours), bend, stoop, and lift up to 4050 pounds

Why Join Our Krewe?

• Brunch-only concept We Do Days!
• Growth opportunities into kitchen leadership roles
• A culture rooted in being Optimistic, Gracious, Neighborly, Genuine, and Adaptive
• A chance to bring the spirit and soul of New Orleans to every plate