Job Description
“Welcome to Copper Vine.
Housed 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.Line Cook 1 / Commis Chef
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:
Included Benefits:
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