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Cook 3
Copper Vine
Cook 3
Copper Vine
Part Time
Full Time
4
Years
Experience
$18 - $20 / Hour
Cook 3
Copper Vine
Part Time
Full Time
4
Years
Experience
$18 - $20 / 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.
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
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.
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
We use eVerify to confirm U.S. Employment eligibility.
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Cook 3
Part Time
Full Time
4
Years
Experience
$18 - $20 / 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