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.
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
- 401K and Insurance Available
- Daily Staff Meal
- Flexible Scheduling
- Dine-in Discounts throughout Brechtel Hospitality concepts
- Cleary defined Career Growth Path