Cook 3

Job Description

Job Description

“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.

Classification: Hourly 

Typical Experience: 2–4 years 

Reports To: Chef de Tournant or Sous Chef 

Primary Focus: Run 3 or more stations independently, support the line, help newer cooks, and begin functioning as an emerging leader. 

Core Responsibilities:  

• Can independently set up, run, and break down at least 3 stations 

• Leads by example during service and supports urgency, organization, and standards 

• Helps direct newer cooks and lead breakdowns and side work 

• Can hold down expo temporarily when management steps away 

• Assists with line checks, prep lists, and communication notes with approval from the shift runner 

• Owns a specific section of the kitchen and ensures standards are maintained 

• Helps identify station needs, shortages, and support needs before being asked 

Examples of Ownership Areas:  

• Slicer and steel area 

• Walk-in shelf or lowboy organization 

• Fry station or garnish station 

• Expo setup and organization 

• Chemical, towel, or side-work systems 

Growth Path: Cook 3 → Banquet Lead or Chef de Tournant / Front Expo 

To move into the next role, the employee should: 

• Demonstrate reliability, leadership presence, and strong communication 

• Lead side work, breakdown, and organization successfully 

• Support and coach less experienced cooks naturally 

• Be able to independently solve small problems during service 

• Show readiness to oversee either event execution or overall line flow 

Evaluation Focus:  

• Leadership by Example 

• Communication 

• Organization & Station Ownership 

• Ability to Support Others 

• Reliability 

• Readiness for Leadership 

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