Cook 2/ Prep Cook

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 2 / Prep CookClassification: Hourly / Non-ExemptTypical Experience: 1-4 yearsReports To: Prep Supervisor, Chef de Tournant, or Sous ChefPrimary 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 stationsCompletes prep, setup, service, breakdown, and cleaning with minimal supervisionPrepares ingredients, sauces, and components to recipe specificationsChecks and rotates walk-in and dry storage items dailyAssists with events, banquets, and high-volume serviceSupports newer cooks and answers basic questionsCommunicates shortages, spoilage, low pars, and prep concernsOwns one meaningful area of responsibility in the kitchenGrowth Path: Cook 2 / Prep Cook → Cook 3 or Prep SupervisorTo move into the next role, the employee should:Consistently work multiple stations independentlyLead breakdowns, station resets, and small side-work tasksTrain newer cooks or stewards successfullyTake initiative and solve small problems independentlyDemonstrate readiness to begin functioning as a leader on the line or in prepEvaluation Focus:Recipe AdherencePortion ControlQuality & ConsistencyTime ManagementProper Storage & LabelingCollaboration