Copper Vine is a polished casual, wine-forward pub and inn in the heart of New Orleans, operating out of a historic three-story building on the corner of Poydras Street dating back to the late 1800s.

We’re looking for a Chef de Cuisine to take ownership of the kitchen and lead it day to day.

• Strong culinary foundation and technical skill
• Proven leadership in high-volume kitchens
• Experience managing managers, not just line cooks
• Organized, systems-driven, and adaptable
• Able to identify and solve problems at the root
• Maintains and improves existing systems
• Holds accountability while developing people
• Delegates effectively without losing control of standards
• Willing and able to be hands-on daily

This is a demanding role. We’re looking for someone who can stay steady under pressure, think clearly, and lead in a sustainable way.

Run the Kitchen

• Lead daily service and maintain control of the line
• Ensure food quality, consistency, and presentation
• Step into any station when needed

Lead the Leadership Team

• Manage Sous Chefs, Lead Lines, and HOH team
• Develop leaders and hold managers accountable
• Build a stronger, more independent team

Own Prep, Ordering, and Systems

• Oversee prep planning, ordering, and inventory
• Maintain accurate order guides and product usage
• Improve systems to increase efficiency and reduce waste

Manage Labor and Costs

• Oversee hiring and training programs
• Build schedules based on business levels
• Monitor labor and food cost
• Balance standards with profitability

Communicate Across the Operation

• Partner directly with the GM on performance and priorities
• Maintain strong FOH/HOH alignment

Support Menu & Creative Work

• Collaborate on menu updates and features
• Participate in tastings and development
• Ensure new items are trained and executed properly

• Salary: $65,000–$80,000
• Performance-based bonus tied to labor, food cost, and overall restaurant performance
• Health, dental, and vision insurance
• 401(k)
• Paid time off
• Partially paid parking
• Flexible schedule; you will work some holidays, but not every holiday
• Company-paid uniforms
• Dining discounts at company restaurants
• Wine and menu tastings, along with continued food and beverage education
• Company-supported leadership development and continuing education
• Strong support from HR, ownership, and an established leadership team
• Collaborative environment with direct access to senior leadership
• Creative input on menu development, features, and seasonal changes
• Opportunity to help shape systems, training, and culture as the company grows
• Opportunity for advancement as the company expands into additional locations

Copper Vine is a polished casual, wine-forward pub and inn in the heart of New Orleans, operating out of a historic three-story building on the corner of Poydras Street dating back to the late 1800s.

We’re looking for a Chef de Cuisine to take ownership of the kitchen and lead it day to day.

• Strong culinary foundation and technical skill
• Proven leadership in high-volume kitchens
• Experience managing managers, not just line cooks
• Organized, systems-driven, and adaptable
• Able to identify and solve problems at the root
• Maintains and improves existing systems
• Holds accountability while developing people
• Delegates effectively without losing control of standards
• Willing and able to be hands-on daily

This is a demanding role. We’re looking for someone who can stay steady under pressure, think clearly, and lead in a sustainable way.

Run the Kitchen

• Lead daily service and maintain control of the line
• Ensure food quality, consistency, and presentation
• Step into any station when needed

Lead the Leadership Team

• Manage Sous Chefs, Lead Lines, and HOH team
• Develop leaders and hold managers accountable
• Build a stronger, more independent team

Own Prep, Ordering, and Systems

• Oversee prep planning, ordering, and inventory
• Maintain accurate order guides and product usage
• Improve systems to increase efficiency and reduce waste

Manage Labor and Costs

• Oversee hiring and training programs
• Build schedules based on business levels
• Monitor labor and food cost
• Balance standards with profitability

Communicate Across the Operation

• Partner directly with the GM on performance and priorities
• Maintain strong FOH/HOH alignment

Support Menu & Creative Work

• Collaborate on menu updates and features
• Participate in tastings and development
• Ensure new items are trained and executed properly

• Salary: $65,000–$80,000
• Performance-based bonus tied to labor, food cost, and overall restaurant performance
• Health, dental, and vision insurance
• 401(k)
• Paid time off
• Partially paid parking
• Flexible schedule; you will work some holidays, but not every holiday
• Company-paid uniforms
• Dining discounts at company restaurants
• Wine and menu tastings, along with continued food and beverage education
• Company-supported leadership development and continuing education
• Strong support from HR, ownership, and an established leadership team
• Collaborative environment with direct access to senior leadership
• Creative input on menu development, features, and seasonal changes
• Opportunity to help shape systems, training, and culture as the company grows
• Opportunity for advancement as the company expands into additional locations