Cook 3

Copper Vine · United States

Copper Vine Job OpportunityHoused 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.If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you. 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.Position DetailsClassification: HourlyTypical Experience: 2–4 yearsReports To: Chef de Tournant or Sous ChefPrimary 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 stationsLeads by example during service and supports urgency, organization, and standardsHelps direct newer cooks and lead breakdowns and side workCan hold down expo temporarily when management steps awayAssists with line checks, prep lists, and communication notes with approval from the shift runnerOwns a specific section of the kitchen and ensures standards are maintainedHelps identify station needs, shortages, and support needs before being askedExamples of Ownership Areas:Slicer and steel areaWalk-in shelf or lowboy organizationFry station or garnish stationExpo setup and organizationChemical, towel, or side-work systemsGrowth Path: Cook 3 ? Banquet Lead or Chef de Tournant / Front ExpoTo move into the next role, the employee should:Demonstrate reliability, leadership presence, and strong communicationLead side work, breakdown, and organization successfullySupport and coach less experienced cooks naturallyBe able to independently solve small problems during serviceShow readiness to oversee either event execution or overall line flowEvaluation Focus:Leadership by ExampleCommunicationOrganization & Station OwnershipAbility to Support OthersReliabilityReadiness for LeadershipWe use eVerify to confirm U.S. Employment eligibility.