Behind every great meal is a clean kitchen — and we’re looking for dependable Dishwashers to help keep things running smoothly! At Creole Cuisine Restaurant Concepts , Dishwashers play a critical role in maintaining cleanliness, organization, and safety in our back of house.
If you're reliable, hardworking, and take pride in keeping things spotless, we want you on our team.
What We’re Looking For:
Apply today and help us deliver clean, safe, and smooth service — every shift.
Start your hospitality journey with Creole Cuisine Restaurant Concepts.
Broussard’s first opened its doors in 1920 when prominent local chef Joseph Broussard married Rosalie Borrello and they moved into her childhood home on Conti Street. They lived in the apartment upstairs, while Broussard worked downstairs to create a five-star restaurant where he masterfully combined the local Creole cuisine with classic French dishes inspired by his formal Parisian culinary training. In 1966, longtime steward Joseph Segretto took over, and in the 1970s, he renovated the restaurant with the Marcellos. Beginning in the 1980s, Evelyn and Gunther Preuss graciously maintained the restaurant for decades, until the Ammari family acquired it in 2013.
Today, Executive Chef Jimi Setchim continues the tradition of a French and Creole influenced menu. “It’s an honor to work in a kitchen with so much history and culture,” said Setchim. “I’m fortunate to have the opportunity to create special menus for this year that will both honor and celebrate the past while moving forward for the next 100 years.” Thank you for joining us as we celebrate 100 years of dining in the French Quarter.
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