Line Cook 2/ Prep Chef

“Welcome to Copper Vine. Housed in the storied building that was once home to Maylie's — one of New Orleans' oldest restaurants — Copper Vine is a food and wine-fueled contemporary American Restaurant & Inn in the heart of the Central Business District. Since opening in 2018, Copper Vine has honored over a century of history while building something entirely its own.

With a newly opened Inn, upstairs private dining & event spaces, a restored 132-year-old bar, and a curated food & beverage program spanning Brunch, Happy Hour, and dinner service, Copper Vine brings together every element of hospitality to its high-volume restaurant and luxurious Inn in the heart of downtown, New Orleans.

If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you.” We’re here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH–not only for what we serve, but also for our team.

As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver.

Each of our concepts offer a fast paced and dynamic environment for individuals to shine. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.

Line Cook 2 / Prep Chef Classification: Hourly / Non-Exempt Typical Experience: 1–4 years Reports To: Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core Responsibilities: Can independently work at least 2 stations Completes prep, setup, service, breakdown, and cleaning with minimal supervision Prepares ingredients, sauces, and components to recipe specifications Checks and rotates walk-in and dry storage items daily Assists with events, banquets, and high-volume service Supports newer cooks and answers basic questions Communicates shortages, spoilage, low pars, and prep concerns Owns one meaningful area of responsibility in the kitchen Growth Path: Cook 2 / Prep Cook → Cook 3 or Prep Supervisor To move into the next role, the employee should: Consistently work multiple stations independently Lead breakdowns, station resets, and small side-work tasks Train newer cooks or stewards successfully Take initiative and solve small problems independently Demonstrate readiness to begin functioning as a leader on the line or in prep Evaluation Focus: Recipe Adherence Portion Control Quality & Consistency Time Management Proper Storage & Labeling Collaboration Taking Initiative Included Benefits: 401K and Insurance Available Daily Staff Meal Flexible Scheduling Dine-in Discounts throughout Brechtel Hospitality concepts Cleary defined Career Growth Path