Cook 2

"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.

Cook 2 / Prep Cook


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