Lead Sous Chef - High-Volume Kitchen & Team Leader

Little Ruby's Cafe; New York (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

Little Ruby's Cafe in New York is seeking an experienced Sous Chef to supervise daily back-of-house operations in a fast-paced kitchen. You will oversee cooking, food preparation, and quality control, while guiding a team to deliver gracious hospitality.

You’ll manage shifting schedules, training, and inventory, ensuring health, safety, and recipe accuracy. The role requires strong leadership, menu planning, and a proactive, detail-oriented mindset in a high-volume setting.

Qualifications

• Company in-venue Sous Chef Training and Food Handling Certificate.
• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to stand, lift and bend for extended periods of time.

Responsibilities

• Supervise daily back-of-house operations and staff to ensure efficient service.
• Maintain professional appearance standards and uphold company policies.
• Ensure guest needs are accommodated and that venue cleanliness is maintained.
• Lead interviewing, hiring and training of new employees and ongoing staff development.
• Manage scheduling for the department and oversee opening/closing procedures.
• Ensure compliance with health, safety, and sanitation standards.

Skills

Culinary leadership

Menu planning

Team coaching

Problem solving

Attention to detail

Waste & cost control

POS familiarity

Education

Culinary Arts degree or equivalent

Tools

POS systems

Microsoft Office

Job description

Little Ruby's Cafe in New York is seeking an experienced Sous Chef to supervise daily back-of-house operations in a fast-paced kitchen. You will oversee cooking, food preparation, and quality control, while guiding a team to deliver gracious hospitality.

You’ll manage shifting schedules, training, and inventory, ensuring health, safety, and recipe accuracy. The role requires strong leadership, menu planning, and a proactive, detail-oriented mindset in a high-volume setting.