Author: Otis B. Easy

LAST UPDATED: April 25, 2022, 1:52 p.m. CST.

Do you want a job? Or better yet, do you need one? Welcome to The Quarter Rat’s job board.

I dig through social media and the web for open service industry, etc. positions in and around the French Quarter, and put ’em right fucking here. Many of these places don’t even advertise, much less tell people they’re hiring. But if you want to know if they are, you’ve come to the right place. Cash your last social security check, sober up, sharpen your skills and get a fucking job because you’ve got mouths to feed, namely mine. Good luck. (Wages/salary and other information posted when available).

If you want me to post your opening, send me an email at otis@thequarterrat.com.

April 25, 2022:
10:05 a.m. – Experienced chef, Local 718 at 718 Bourbon St. Chefs needed for AM shifts, including from 9:30 a.m. to 6 p.m.; mid-shifts, 5:30 p.m. to 2 a.m.; and night shifts, from 1:30 a.m. to 10 a.m. Pay: $13/hour, plus tip-out. Contact Kristen at 504-444-3606.
10:22 a.m. – Hiring event for servers, bartenders, dishwashers, security, bands, food runners and host at 700 Bourbon St. on April 27, from 11 a.m. to 2 p.m. Applicants asked to bring a pen and two forms of ID. Pay: $12/hour or more.
10:29 a.m. – Bartenders/servers/doorman for four locations: Jean Lafitte’s Blacksmith Shop, 941 Bourbon St.; Lafitte’s Hotel Bar, 1003 Bourbon St.; Maison Bourbon, 641 Bourbon St.; My Bar @635/Ticklers, 635 Bourbon St. Apply at location or email to mybar635@yahoo.com.

April 24, 2022:
10:22 p.m. – Experienced line cook, Royal House, 441 Royal St., 504-528-2601. Pay: $12-18/hour and benefits. Apply here.

April 20, 2022:
11:11 a.m. – Dishwasher, Louisiana Pizza Kitchen, 95 French Market Place, 504-522-9500. More info here.
11:15 a.m. – Salad/prep cook, Louisiana Pizza Kitchen, 95 French Market Pl., 504-522-9500. Part-time, $14/hour.

April 19, 2022:
2:23 p.m. – Door attendant, Bourbon O Bar, 730 Bourbon St., 504-523-2222. Needed for three nights per week, hours from 5 p.m. to 1 a.m., pay: $15/hour. Responsibilities include greeting guests in a friendly manner, maintaining a professional appearance, ensuring legal compliance by following Louisiana liquor laws, etc. Security experience a plus. It’s Bourbon Street so “liking people is mandatory.” Apply here.

April 18, 2022
5:36 p.m. – Candy maker, Leah’s Pralines, 714 St. Louis St., 504-523-5662. Job consists of making pralines, brittles, frosted pecans, dessert sauces, and fudge, as well as weighing and packaging candy to sell. Apply here with resume.
1:39 p.m. – Experienced chefs, Local 718, 718 Bourbon St. Pay: $13/hour, plus tip-out. Contact Kristin at 504-444-3606.
9:55 a.m. – Fine dining server, Antoine’s, 713 St. Louis St., 504-581-4422. Full- or part-time, with benefits.
7:37 a.m. – Morning line cooks, Cafe Fleur de Lis, 307 Chartres St., 504-529-9641. Full-time, $14.50/hour. Apply here.

April 16, 2022
3:30 p.m. – Dishwasher/food prep, Port of Call, 838 Esplanade Ave., 504-523-0120; email resume.
7:33 a.m. – Bartenders, Troubadour Hotel, 1111 Gravier St., 504-518-5800; $13/hour, plus tips and full benefits, part-time available. Shifts: 2-10:30 p.m., experience preferred but willing to train. Click here for more information.

April 15, 2022
9:13 a.m. – Line cook, Coterie Restaurant and Oyster Bar, 135 Decatur St., 504-529-8600. “Ideal” candidates must be “punctual, professional and have a positive attitude.” Apply here.
9:05 a.m. – Experienced line cooks, Crescent City Brewhouse, 527 Decatur St., 504-522-0571; $15-20/hour and benefits.
8:32 a.m. – Food servers, Coterie Restaurant and Oyster Bar; hiring servers for day and night shifts. Applicants must have experience and be “committed to customer service.” Send email with resume or come in person to meet with a manager.
7:53 a.m. – Full- or part-time cook, Cane and Table, 1113 Decatur St., 504-581-1112. Offers “great” base pay and kitchen is part of tip pool. Applicants should possess qualities that include punctuality, friendliness, cleanliness, can “perform in high volume” and is “able to take instruction. Apply here.
7:41 a.m. – Host/hostess, Coterie Restaurant and Oyster Bar; hiring candidates for day and night shifts. Applicants must have experience and be “committed to customer service.” Email your resume or come in person to meet with a manager.

April 14, 2022
6:48 p.m. – Barker position, Prohibition, 333 Bourbon St., 504-231-8519.
5:30 p.m. – Front-and-back-of-house, Cafe Sbisa, 1011 Decatur St., 504-522-5565. Hiring positions for: FOH manager, servers, bussers, hosts, bartenders, cooks and food runners. Ideal candidate must “take pride in their work, keep a positive attitude, be a driven team player and must possess great interpersonal communication skills.” Must have minimum two years experience, preferably in fine dining. Apply here with a resume.
3:20 p.m. – “Immediate” need for high-volume bartenders, Tropical Isle, 435/600/721/727 Bourbon St. A “golden opportunity” to work for one of the “top rated” bars in the French Quarter. Applicants must pass a background check, work in a team, be able to “know the rules and follow them,” have a “professional appearance and demeanor,” be “willing to do what ever needs to be done.” Apply in person or email resume, with references, at contact@tropicalisle.com.
3:19 p.m. – Experienced barback, Tropical Isle, apply in person at 435/600/721/727 Bourbon St. Applicants must be professional, energetic, willing to work in a team, be able to “follow the rules with a smile,” be “proactive” and know how to “get things done without asking” and be able to treat “his” fellow co-workers and all customers with respect.
3:19 p.m. – Experienced security, Tropical Isle, apply in person at 435/600/721/727 Bourbon St. Immediate hire; professionals only.
3:11 p.m. – Dishwashers/bartenders/cooks, Buffa’s, 1001 Esplanade Ave., 504-949-0038. Cooks needed for Monday/Tuesday/Wednesday shifts from 9 a.m. to 6 p.m., $14/hour, plus tips. Bartender/servers needed for weekend night shifts, $8/hour, plus tips. Dishwashers offered $10/hour, plus tips. All openings immediate.
12:23 p.m. – Wait staff/experienced kitchen staff/bartenders/hostesses, Deanie’s, 841 Iberville St., 504-581-1316. Applications and interviews scheduled for Monday and Thursday, between 11 a.m. and 3 p.m.
11:14 a.m. – Front desk clerk and bartender, Lafitte Hotel and Bar, 1003 Bourbon St., 504-581-2678. Starting pay: $12/hour, with raise of $13 after six months. Send email with resume.

The following information listed in The Quarter Rat’s Restaurant Observation, Analysis, Corrections and Health Report are taken food service establishment inspections listed on the Louisiana Department of Health website.

The inspections are carried out unannounced by agents working for Department of Health and document violations considered “critical” and “noncritical.”

Inspection results are a matter of public record and are not indicative of wrongdoing. For more information on inspections conducted at New Orleans dining establishments, visit ldh.la.gov.

April 14
11:20 a.m. – Coop’s Place, 1109 Decatur St., routine; one critical violation:
– Containers of poisonous or toxic materials are not labeled with a legible manufacturer’s label [corrected on site].

_{Buffa’s, 1001 Esplanade Ave.}
9:40 a.m. – Back Bar, routine; one critical violation:
– food contact equipment and utensils cleaned [corrected on site].
10 a.m. – Kitchen, one non-critical violation, one critical violation:
-Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [repeat].
– Food contact surfaces and utensils are not clean to sight and touch.
– Roaches are present in the establishment.
10:40 a.m. – Main Bar, routine; two critical violations:
– Food contact equipment and utensils cleaned.
– Backflow prevention: there is a direct connection between the drainage system and a drain line originating from food handling equipment.

12:05 p.m. – Bamboula’s Kitchen, 516 Frenchmen, routine; four non-critical violations, one critical violation:
– Chlorine sanitizer concentration for ware-washing is not between 50-100 ppm at 75 degrees Fahrenheit [corrected on site].
1:05 p.m. – Cafe Sbisa, 1011 Decatur St., routine; six non-critical violations, one critical violation:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [corrected on site; repeat].
2:15 p.m. – Thirty Degrees/Ninety Degrees upstairs bar, 520 Frenchmen St., follow-up: no violations.

April 13
11:45 a.m. – Orpheum Theater, 129 Roosevelt Way, routine: no violations.
12:30 p.m. – Saint John Restaurant, 1117 Decatur St., routine; one non-critical violation, one critical violation:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [corrected on site].

_{Flambo, 1101 Decatur St.}
1:15 p.m. – Restaurant, routine; four non-critical violations, four critical violations:
– A current state food safety certificate is not held by the owner or a designated employee of the establishment.
– Food contact surfaces and utensils are not clean to sight and touch (ice machine) [repeat].
– The three-compartment sink is not used in proper sequence to wash, rinse and sanitize.
– Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles [corrected on site].
1:55 p.m. – Bar, routine; two non-critical violations, one critical violation:
– Food contact surfaces and utensils are not clean to sight and touch [corrected on site; repeat].

3:50 p.m. – Curio Nola, 301 Royal St., complaint; one critical violation:
– Food stored for cold-holding and service was not held at a temperature of 41 degrees Fahrenheit or below [corrected on site].
4:50 p.m. – New Orleans Creole Cookery, 510 Toulouse St., second re-inspection; two non-critical violations.

April 12
10 a.m. – Place D’Arms Carriage Cafe, 620 Saint Ann St.; routine: no violations.
10:40 a.m. – Doris Metropolitan, 620 Chartres St., routine; four non-critical violations, four critical violations:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [corrected on site].
– Food contact surfaces and utensils are not clean to sight and touch (can opener) [corrected on site; repeat].
– Working containers of chemicals are not labeled [corrected on site].
– Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles [corrected on site].
1:10 p.m. – Dian Xin, 1218 Decatur St., routine; eight non-critical violations, three critical violations:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked. [corrected on site; repeat].
– Food stored for cold-holding and service was not held at a temperature of 41 degrees Fahrenheit or below [corrected on site].
– Raw animal food is not separated from ready-to-eat food, or is placed, stored or displayed above ready-to-eat food [corrected on site].
4:45 p.m. – Carre, 239 Decatur St., follow-up; one critical violation:
– Floors are not clean [repeat].
12:25 p.m. – Lebanon Grill, 1122 Decatur St., routine; three non-critical violations, one critical violation:
– The three-compartment sink is not used in proper sequence to wash, rinse and sanitize [corrected on site].
2:15 p.m. – Finnegan’s Easy, 717 Saint Peter St., routine; one critical violation:
– Food contact surfaces and utensils are not clean to sight and touch (ice machine).
3:35 p.m. – Rouse’s Market #30 Restaurant/Deli, 701 Royal St., routine; one non-critical violation.

April 11
11:30 a.m. – NOLA Poboys, 930 Bourbon St., routine; seven non-critical violations, three critical violations:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [corrected on site].
– Raw animal food is not separated from ready-to-eat food, or is placed, stored or displayed above ready-to-eat food [corrected on site].
– Food contact surfaces and utensils are not clean to sight and touch [corrected on site].
11:50 a.m. – Four Seasons New Orleans Hotel and Residences, 2 Canal St., complaint: no violations.

April 8
10:10 a.m. – The Gumbo Shop, 630 Saint Peter St., routine; five non-critical violations, three critical violations:
– Ready-to-eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date-marked [corrected on site; repeat].
– Food stored for cold-holding and service was not held at a temperature of 41 degrees Fahrenheit or below [corrected on site].
– Chlorine sanitizer concentration for ware-washing is not between 50-100 ppm at 75 degrees Fahrenheit [corrected on site].
11:05 a.m. – Corner Oyster House, 500 Saint Peter St., routine; seven non-critical violations, two critical violations:
– Food stored for cold-holding and service was not held at a temperature of 41 degrees Fahrenheit or below [corrected on site].
–  Food was not prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed and sanitized prior to use to prevent cross-contamination [corrected on site].
11:55 a.m. – Port of Call, 838 Esplanade Ave., routine: three non-critical violations.
12:45 p.m. – Ya Mama’s Burgers and Spuds, 727 Saint Peter St., routine; six non-critical violations, one critical violation:
– Food stored for cold-holding and service was not held at a temperature of 41 degrees Fahrenheit or below [corrected on site].
1:45 p.m. – Frenchmen Praline (Willie’s Chicken Shack), 540 Frenchmen St., follow-up: no violations.