What are the responsibilities and job description for the Chef de Cuisine position at Copper Vine?
Copper Vine is a polished casual, wine-forward pub and inn in the heart of New Orleans, operating out of a historic three-story building on the corner of Poydras Street dating back to the late 1800s.
We’re looking for a Chef de Cuisine to take ownership of the kitchen and lead it day to day.
What We’re Looking For
- Strong culinary foundation and technical skill
- Proven leadership in high-volume kitchens
- Experience managing managers, not just line cooks
- Organized, systems-driven, and adaptable
- Able to identify and solve problems at the root
- Maintains and improves existing systems
- Holds accountability while developing people
- Delegates effectively without losing control of standards
- Willing and able to be hands-on daily
This is a demanding role. We’re looking for someone who can stay steady under pressure, think clearly, and lead in a sustainable way.
Areas of Responsibility
Run the Kitchen
- Lead daily service and maintain control of the line
- Ensure food quality, consistency, and presentation
- Step into any station when needed
Lead the Leadership Team
- Manage Sous Chefs, Lead Lines, and HOH team
- Develop leaders and hold managers accountable
- Build a stronger, more independent team
Own Prep, Ordering, and Systems
- Oversee prep planning, ordering, and inventory
- Maintain accurate order guides and product usage
- Improve systems to increase efficiency and reduce waste
Manage Labor and Costs
- Oversee hiring and training programs
- Build schedules based on business levels
- Monitor labor and food cost
- Balance standards with profitability
Communicate Across the Operation
- Partner directly with the GM on performance and priorities
- Maintain strong FOH/HOH alignment
Support Menu & Creative Work
- Collaborate on menu updates and features
- Participate in tastings and development
- Ensure new items are trained and executed properly
Benefits & Perks
- Salary: $65,000–$80,000
- Performance-based bonus tied to labor, food cost, and overall restaurant performance
- Health, dental, and vision insurance
- 401(k)
- Paid time off
- Partially paid parking
- Flexible schedule; you will work some holidays, but not every holiday
- Company-paid uniforms
- Dining discounts at company restaurants
- Wine and menu tastings, along with continued food and beverage education
- Company-supported leadership development and continuing education
- Strong support from HR, ownership, and an established leadership team
- Collaborative environment with direct access to senior leadership
- Creative input on menu development, features, and seasonal changes
- Opportunity to help shape systems, training, and culture as the company grows
- Opportunity for advancement as the company expands into additional locations
Salary : $65,000 - $80,000