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. You’ll spend 2–3 shifts leading the kitchen as a Kitchen Shift Lead and 2–3 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 (2–3 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 (2–3 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
2–3+ 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 40–50 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