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Line Cook


Company Name:The Ralph Brennan Restaurant Group
  
Position Description:Ralph's on the Park is currently seeking line cooks to work under the famed Chef Gerard Maras. This is an opportunity to learn classic New Orleans cuisine. The right candidate will have at least one year of expereince. A culinary arts degree is preferred.

The compensation is competitive and the benefits include:
- Supplemental insurance after 3 months of employment
- Health insurance after 1 year of employment
- 401K after 1 year of employment
- Paid vacation after 1 year of employment
- Health Club membership immediately
- Competitive dining discounts at sister restaurants



  
Company Profile:RESTAURANT PROFILE:
NEW ORLEANS - Nearly a year to the day the historic mid-city building that formerly housed Tavern on the Park changed hands, Ralph Brennan and Chef Gerard Maras have opened the doors to Ralph's on the Park and revealed a stunning renovation of the landmark 1860's property.

OUR BUILDING
The two story, 9500 square foot restaurant includes a first floor main dining room (100 seats) and Bar Area (20 seats). The second floor houses three private dining rooms (125 seats), and an exterior balcony for seasonal a la carte dining or private party cocktails. A state-of-the-art kitchen downstairs plus a banquet kitchen upstairs have been built to simultaneously service the restaurant.

The extensive yearlong renovation was the result of existing structural damage caused by the dreaded Formosan Termite as well as harmful water damage. Additionally, bringing the historic building up to the current building code required many more months of planning, review and execution than originally anticipated.

OUR FOOD
Chef Gerard Maras is the culinary mastermind behind Ralph's On the Park. Ralph and Gerard grew up together in the restaurant business in the early 1980's when both worked at Mr. B's Bistro, Ralph in his first GM position and Gerard in his first Executive Chef position. They worked together for thirteen years before Gerard left to open his namesake restaurant Gerard's Downtown which earned national honors including "One of America's Top 50 Restaurants' " Travel and Leisure Magazine; "One of America"s Favorite Places to Dine" - Bon Appetit Magazine; "New Orleans" Most Underrated Restaurant" Food & Wine Magazine; "New Orleans" Best New Restaurant (1999)- New Orleans Magazine; and a DiRoNA Award from the Distinguished Restaurants of North America.

Gerard re-teamed with Ralph in the summer of 2002, and the foodsome twosome began scouting residential real estate and brainstorming a restaurant "For Locals By Locals". The fruit of their labor is Ralph's on the Park.

Gerard, who also owns and operates a family farm in Franklinton, Louisiana, has long been heralded as a pioneer of the Farmer's Market movement in New Orleans. His dedication to fresh produce and indigenous ingredients is showcased throughout the Louisiana-French cuisine offered at Ralph's on the Park.

Gerard's signature dishes include Farmer's Market Fare; an appetizer that changes with Chef Gerard's personal produce finds at local Farmer's Markets and Oysters Ralph (Plump Gulf oysters with bacon and jalapeno cream sauce on a bed of wilted spinach). Signature lunch entrees include the Louisiana Crabmeat and Artichoke Salad, Lemon Chicken and Farm Egg Salad Sandwich. Signature dinner entries include Butter Crusted Baked Baby Drum, Herb Crusted Lamb Chops and Lobster Ravioli.


OUR PHILOSOPHY
Ralph's on the Park has been designed "For Locals By Locals'. Throughout the planning process, all decisions - from restaurant location, layout and design to menus, meal periods, pricing, staffing and the all-important to offer valet parking or not-type of questions were answered with the local guest in mind.

"Every decision along the way was filtered through how our families and friends might react to whatever we were thinking about doing", says Ralph Brennan. "Our hope is that Ralph's on the Park will be embraced as a neighborhood restaurant, the kind of place where locals feel comfortable eating out on a Tuesday night or a Saturday night, dressed up or dressed down, eating one course or three courses. I hope it will be the kind of place where you bump into people you know friends and neighbors and colleagues. That is the history of this building, and we are thankful to be part of it".
  
Job Profile:
Position: Line Cook
Start Date: Match Any
Job Category: Restaurant - Fine Dining
Job Type: Full-time
Compensation: Commensurate with Experience
Experience: 1 year
Education: Culinary Arts Degree Preferred
Job Location(s): Louisiana; Southeast, USA
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