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Cook 2/ Prep Cook
Copper Vine
Cook 2/ Prep Cook
Copper Vine
Part Time
Full Time
4
Years
Experience
$17 - $19 / Hour
Cook 2/ Prep Cook
Copper Vine
Part Time
Full Time
4
Years
Experience
$17 - $19 / 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
+2
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.
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
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.
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
We use eVerify to confirm U.S. Employment eligibility.
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Cook 2/ Prep Cook
Part Time
Full Time
4
Years
Experience
$17 - $19 / 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