Cook 2

Job Description

Job Description

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 
  

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