Job details inside…
Au Petit Chavignol is looking for a Head Chef to oversee daily operations of the restaurant.
We are a small 36 restaurant with a focus on wine and cheese. We are located on East Hastings Street in Vancouver’s Strathcona neighbourhood.
We are looking for someone who:
· Has Red Seal or equivalent training
· Has previous experience with food costing, control, management
· Has a commitment to quality, and an eye for details
· Is able to work hands on, in the kitchen each of your working days.
· Is career oriented and interested in working for a solid company
· Loves cheese
· Guarantee quality food is produced all the time
· Take care of customers
· Manage and oversee day to day kitchen operations
· Hire, train, schedule and maintain kitchen staff
· Maintain all policies and procedures
· Liaise with GM for private bookings
· Maintain high standards of cleanliness
If this sounds like a job for you, please visit www.aupetitchavignol.com for more information about our company.
Please apply with a cover letter and a current resume to Joe Chaput. You may submit it either in the body of an email, or as a PDF or Microsoft Word attachment. Your confidentiality will be respected. Only those most suitable for the job will be contacted.
The Refinery is looking to staff an experienced prep cook and line cook position(s). These positions are competitive in starting wage, training, and gratuities. You’ll be learning innovative cooking techniques using seasonal homemade products, learning extensive jarring, canning, curing and pickling. This position is high energy, fast paced and highly rewarding! You’ll also be behind some of the most interesting monthly menus designed by Ben de Champlain for our successful “Cocktail Kitchen” bartender competition now in its second month.
About the Refinery
As you’re staring down towards the Granville St bridge, the sun sets high in the sky to the West, reflecting a warm pink and vanilla glow over the Granville Entertainment District… it’s almost time for the lights to dim, the music starts bouncing, and the nightlife begins to emerge. This was the Granville Street routine, and it’s been like this for years, but we’ve added another element. The Refinery’s partial graffiti sign on the second floor lures curious diners and experiences cocktailers to something seldom seen on Granville Street. We welcome all of you to our home.
Our fully “green” room, created by Marilou and May of Vancouver’s M-Studio Design, boasts a new world eatery and cocktail bar with an old world feel. This room was designed with the environment in mind before anything else. Using only sustainable building materials and supplies, LED lighting and energy efficient equipment, the Refinery ownership and management team are proud to be part of a forward-thinking group of business operators that are instrumental in changing the face of Vancouver’s ever-growing restaurant industry.
We are a food primary establishment, with a seating capacity of 75. This is Granville Street’s only fresh, market-style-eatery. Charcuterie, both made on site and off, cheese, cured and fresh seafood, fresh breads, antipasti are just some of the colourful and delicious offerings available everyday. A listing of daily features from deli sandwiches, flatbreads, salads, preserves, jams, jellies, and pickled vegetables add a touch of passion to each plate. Though our concept can be misinterpreted by the common diner, The Refinery also offers a selection of hot entrees inspired by some of the timeless classics in modern gastronomy, like cassoulet, stews, and osso bucco – our entrees move through seasonal availability as well. Please see our full menu for the current offerings. Additionally, a thoughtful wine list focusing on small lot production and boutique BC wineries, and a selection of well made craft beers from British Columbia on draft and in bottle share the shelves with unique brews from around the world.
The Refinery gained most of its success in the last 14 months from our award-winning cocktail program. Recognized as one of the most innovative programs in Canada, The Refinery program was developed and is still maintained by Mixologist Lauren Mote. At the Refinery, we make almost everything from scratch – from our popular house-bitters program, to sweet/dry vermouths to non-alcoholic ingredients like grenadine, vegetable waters, gingerbeer, juices, purées, preserves, powders and sweet pickled fruits and vegetables. A large emphasis of Lauren’s program is the distinct use of local product. Lauren uses local and organic products wherever possible, and feels that educating our guests and peers about the importance on relying on our edible surroundings rather then imports is the only way to go. BC in general seems to be at the helm of local food reliance in Canada, so it’s only fitting that the most successful bar and restaurant programs follow the same practices. You may find it funny, but almost everyone that works at the Refinery is a bartender.
Please apply with confidence with a resume to email@example.com
Positions are available immediately!