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Cook 1 / Commis
Copper Vine
Cook 1 / Commis
Copper Vine
Full Time
1
Year
Experience
$15 - $17 / Hour
Cook 1 / Commis
Copper Vine
Full Time
1
Year
Experience
$15 - $17 / Hour
Skills
Leads by Example
Recommended by current Lead Line Cooks, Sous Chef, KM’s.
Thorough knowledge of Concept recipes and specs.
No write-ups within the last six months prior to interview.
Outstanding work ethic and a winning attitude
Thorough knowledge of Concept History, Culture, and Standards
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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 1 / Commis
Classification: Hourly / Non-Exempt
Typical Experience: 0–2 years
Reports To: Sous Chef or Chef de Tournant
Primary Focus: Learn kitchen fundamentals, basic prep, sanitation, and how to successfully work 1–2 stations.
Core Responsibilities:
Assists all kitchen stations and supports daily operations
Learns and supports 1–2 stations under supervision
Receives and organizes deliveries and storage shelves
Follows FIFO, labeling, dating, and organization systems
Assists with basic prep, station setup, stocking, and cleaning
Helps restock towels, paper goods, labels, and line supplies
Supports line sweeps, trash runs, and walk-in organization
Shadows experienced cooks to learn station standards and service flow
Owns one small responsibility within the kitchen
Growth Path: Cook 1 / Commis → Cook 2 / Prep Cook
To move into the next role, the employee should:
Independently work 1–2 stations with minimal supervision
Demonstrate recipe adherence, cleanliness, and urgency
Identify needs before being asked
Take ownership of one small section, checklist, or area
Begin helping newer team members and supporting the shift
Evaluation Focus:
Speed & Efficiency
Recipe Adherence
Sanitation
Communication with Team Members
Adaptability
Taking Initiative
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 1 / Commis
Classification: Hourly / Non-Exempt
Typical Experience: 0–2 years
Reports To: Sous Chef or Chef de Tournant
Primary Focus: Learn kitchen fundamentals, basic prep, sanitation, and how to successfully work 1–2 stations.
Core Responsibilities:
Assists all kitchen stations and supports daily operations
Learns and supports 1–2 stations under supervision
Receives and organizes deliveries and storage shelves
Follows FIFO, labeling, dating, and organization systems
Assists with basic prep, station setup, stocking, and cleaning
Helps restock towels, paper goods, labels, and line supplies
Supports line sweeps, trash runs, and walk-in organization
Shadows experienced cooks to learn station standards and service flow
Owns one small responsibility within the kitchen
Growth Path: Cook 1 / Commis → Cook 2 / Prep Cook
To move into the next role, the employee should:
Independently work 1–2 stations with minimal supervision
Demonstrate recipe adherence, cleanliness, and urgency
Identify needs before being asked
Take ownership of one small section, checklist, or area
Begin helping newer team members and supporting the shift
Evaluation Focus:
Speed & Efficiency
Recipe Adherence
Sanitation
Communication with Team Members
Adaptability
Taking Initiative
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Cook 1 / Commis
Full Time
1
Year
Experience
$15 - $17 / Hour
Skills
Leads by Example
Recommended by current Lead Line Cooks, Sous Chef, KM’s.
Thorough knowledge of Concept recipes and specs.
No write-ups within the last six months prior to interview.
Outstanding work ethic and a winning attitude
Thorough knowledge of Concept History, Culture, and Standards
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1001 Poydras St, New Orleans, Louisiana 70112, United States