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Experienced, motivated, ambitious, strong, leader required to run the show at Chambar Restaurant.

Only the strong need apply.

(Minimum 3 years fine dining management experience)

Submit resume to: karri@chambar.com

Chris Stewart and Andrey Durbach are looking for full time kitchen help within the framework of all three of their neighbourhood restaurants. Interested applicants should contact Chris Stewart at eat@pied-a-terre-bistro.ca.

Job details inside…

Au Petit Chavignol is a small 36 restaurant with a focus on wine and cheese. We are located on East Hastings Street in Vancouver’s historic Strathcona neighbourhood.  We currently have two openings for cooks to join our team.

Cold Station:
You will primarily work with cheese and charcuterie. You will also be expected to help out in the hot kitchen with whatever needs doing.

Hot Station:
You will prepare salads, soups, sandwiches, entrees and desserts.

Duties may include a mix of shifts between lunch and dinner. We can offer 5 shifts per week.

For either position:
You should have/be
-Food Safe
-Clean work habits
-Presentable and comfortable around guests, as you will interact with customers at the cheese cutting station
-Team mentality / attitude
-Any cheese experience is a plus

Please send your resume in confidence as a Microsoft Word or PDF attachment, or in the body of an email. Only those most suited for the position will be contacted.

Please find out more about our company at www.aupetitchavignol.com

UPDATED: Wednesday, May 26, 2010

Open year-round, opportunities exist for advancement and gaining knowledge of pairing wines with 5 star Okanagan cuisine. Working with the team at Quails’ Gate, you will create dishes around the local Okanagan bounty with ingredients sourced from surrounding fields and pastures, as well as regional British Columbia farms.

We are currently looking for an experienced, mature, talented individual to join our team in the full time role of Sous Chef.

Our Sous Chef will assist our Winery Chef in the day to day operations of our Old Vines Restaurant Kitchen and culinary team; ensuring guests experience the ultimate winery culinary program. Our successful candidate will assume a second in command position and run the kitchen in the absence of the Winery Chef. As part of the management team, you will oversee daily operations of the kitchen through menu planning and costing, achieving operational and financial goals, inventory control and mentoring staff all while achieving Quails’ Gates standard of culinary excellence.

Requirements:
Successful completion of a formal chef training program, including Inter provincial Red Seal or equivalent is required. You must also have 3-5 years of experience in a similar role within a fine dining establishment and your Food Safe level 2 certificate. In addition to advanced wine and food pairing, you will also be creative and passionate about the culinary arts with the ability to learn and adapt new techniques & styles as instructed. You will also be flexible in your work schedule, and available to work days, evenings, weekends and holidays.
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Chef de Partie

Chef de Parties will assume responsibility of an assigned station and assist the Sous Chef with line service, while ensuring customers experience the ultimate winery culinary program. Successful completion of a formal chef training program, Inter provincial Red Seal and 3 years previous experience cooking in a high volume restaurant required, preferably in fine dining establishments.

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Assistant Pastry Chef

Quails’ Gate Winery is nestled in the beautiful Okanagan Valley in the southern interior of British Columbia. We believe that the people in our organization, through their contribution of talent, creativity and hard work, will ultimately support the achievement of our goal to establish Quails’ Gate as Canada’s leading premium brand.

We are currently seeking an experience, talented individual to join our Old Vines Restaurant team in the role of Assistant Pastry Chef. This position will carry out the day to day production of our busy pastry department, and be involved in creating daily features. Our successful candidate will have previous experience with ‘from scratch’ baking of breads and pastries in a similar fast paced environment, preferably within fine dining. They will also have successfully completed a formal education program, with a focus on pastry.

If you are seeking an experience with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with covering letter to:
Lani  McGill
Human Resources
Email: employment@quailsgate.com

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Araxi is currently seeking applicants for the position of Restaurant Manager.

The ideal candidate will have similar fine dining management experience, be dynamic, friendly and professional. They should have strong organizational and interpersonal skills as well as advanced wine and food knowledge. Computer proficiency with Microsoft Word and Excel is required. We offer competitive salary and benefits.

Please email or fax your resume in confidence to the attention of Steve Edwards

steve@araxi.com
Fax: 604.932.3348

Hart House Restaurant is looking for an Assistant Manager.

Please apply in confidence to Edwyn@HartHouseRestaurant.com

Hart House Restaurant
6664 Deer Lake Avenue | Burnaby
Tel: 604.298.4278
www.harthouserestaurant.com

ORU Restaurant at The Fairmont Pacific Rim is looking for an experienced floor sommelier.

Qualified applicants please apply to:.

Mark Steenge
Director of Food and Beverage

Fairmont Pacific Rim
1038 Canada Place
Vancouver, BC, Canada, V6C 0B9
Tel +1 604 695 5505
Fax +1 604 695 5301
www.fairmont.com

Job details inside.

Tuesday, April 6, 3-6 pm
Sandbar Seafood Restaurant

Wednesday, April 7, 3-6 pm
Westin Bayshore Hotel

Thursday, April 8, 3-6 pm
Seasons in the Park

For more information, directions and application forms, visit: www.vancouverdine.com

Job details inside.

Kitsilano’s award-winning db bistro moderne is seeking an experienced restaurant manager for full-time employment. This is an exceptional opportunity to work with Daniel Boulud and his Dinex restaurant group in a high volume, professional environment.

Successful applicant must have a passion for exceptional food, wine and hospitality and possess intimate knowledge of Open Table and Micros.

Responsibilities will be divided between administration and providing a strong presence on the floor during service.

Duties include training/elevating the caliber of the front of house team, scheduling, booking reservations, managing the dining room and catering to the needs of our clientele.

Sommelier certificate a plus. At least three years fine dining experience is a must. Please apply in person with cover letter and CV between 3-5pm or in confidence via email at cgonzalez@lumiere.ca.

Job details inside.

CinCin Ristorante is looking for an experienced Restaurant Manager to join its professional and dedicated team.  The ideal candidate will have similar dining management experience, be dynamic, friendly and professional. We are looking for a detail oriented and driven personality. He or she must have strong organizational and interpersonal skills as well as advanced wine and food knowledge. Computer proficiency with Microsoft Word and Excel is also required. We offer competitive salary and benefits.

Please email or fax your resume in confidence to the attention of Ricardo Ferreira, Restaurant Director.

ricardo@cincin.net
FAX: 604-688-7339

Visit: www.cincin.net

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Au Petit Chavignol is looking for an Assistant Manager to help 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.

You should have/be
• ISG / WSET Diploma or equivalent training
• Previous experience with beverage costing, control, management
• Previous restaurant management experience
• A commitment to quality, and an eye for details
• Able to work evenings and weekends
• A love of cheese

If this sounds like a job for you, please visit www.aupetitchavignol for more information about our company.

Please apply with a cover letter and a current resume to Andy Crimp andy.crimp@buycheese.com.  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 position will be contacted.

Job details inside.

Old Vines Restaurant is designed to offer our guests the ultimate experience of wine and food in a spectacular vineyard setting. Working with the team at Quails’ Gate, you will create dishes around the local Okanagan bounty with culinary flair that mirrors flavours and food styles from around the world.

Old Vines Restaurant offers an excellent venue to build a career in the culinary arts. Open year-round, opportunities exist for advancement and gaining knowledge of pairing wines with 5 star Okanagan cuisine.

As we head into our 2010 season, we are looking for experienced, talented, mature individuals to join our culinary team in the following roles:

Sous Chef will assist our Winery Chef in the day to day operations of our Old Vines Restaurant Kitchen and culinary team; ensuring guests experience the ultimate winery culinary program. Assuming a second in command position and running the kitchen in the absence of the Winery Chef. Overseeing daily operations of the kitchen though menu planning and costing, achieving operational and financial goals, inventory control and mentoring staff all while achieving Quails’ Gates standard of culinary excellence.

Successful completion of a formal chef training program, including Inter provincial Red Seal or equivalent is required. 3-5 years of experience in a similar role within a fine dining establishment and Food Safe level 2 certificate. In addition to advanced wine and food pairing,  will also be creative and passionate about the culinary arts with the ability to learn and adapt new techniques & styles as instructed

Chef de Parties will assume responsibility of an assigned station and assist our Sous Chef with line service, while ensuring customers experience the ultimate winery culinary program. Successful completion of a formal chef training program, Inter provincial Red Seal (or equivalent) and 3 years previous experience cooking in a high volume restaurant required, preferably in fine dining establishments, as well as Food Safe Level 1.

1st Cooks will achieve the Quails’ Gate standard of culinary excellence, through food preparation and direct front line cooking of meals during service.   Pursuing or successful completion of a formal chef training program in addition to three years previous experience in a similar role, preferably in fine dining is required as well as Food Safe Level 1.

2nd Cooks will be directly involved in food preparation, including soups, sauces, stocks, vegetables, and meats. Ensuring the line is prepared for service, and freshness of mis en place. Two years previous experience in a similar role, preferably in fine dining, as well as Level 1 Food Safe.

Other positions include 3rd Cooks, Prep Cooks & Dishwashers. These important roles give employees a solid grounding in kitchen operations and are integral to its’ smooth operation and overall success.

To Apply
If you are seeking an experience with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with covering letter to:

Lani  McGill ~ Human Resources

Email: employment@quailsgate.com
Website: www.quailsgate.com

Job details inside.

Deacon’s Corner is looking for a sous chef and cooks for our busy diner. Qualified applicants must have experience in a similar style restaurant and be able to work in a fast paced kitchen. We do our breakfast and lunch menu all day so if you dig cooking burgers and eggs for cops, criminals, lawyers, strippers and skinny jeaned hipsters then this is your place.

Please apply in person at 101 Main st. after 2pm

Job details inside.

Hart House Restaurant is looking for experienced SERVERS for the dining room.

Applicants should be available FULL-TIME with both lunch and dinner shifts.

At least 4 years of serving experience in a fine dining setting required.

Extensive wine knowledge or certification is an asset.

Please apply in person between 3 pm and 5 pm Tuesday to Saturday at Hart House Restaurant at 6664 Deer Lake Avenue in Burnaby

or

via email to edwyn@harthousestaurant.com

No Phone Calls Please.

(CLICK TO ENLARGE)

FROM THE PRESS RELEASE:

Main Street restaurants are coming together to help fill the empty shelves of The Greater Vancouver Food Bank.

From Monday, January 18th to Sunday, January 24th, come experience the offerings of Main Street’s diverse restaurants during The Main Event.

The Main Event 2010’s theme is “East Meets West” and includes 20+ of Main Street’s restaurants offering three-course tasting menus for set prices of $25, $35 and $45 with partial proceeds of these special menus going to The Greater Vancouver Food Bank. The Food Bank will also have a box located at each restaurant for customers to drop off non-perishable food items.

KICK OFF PARTY:
Monday, January 18th from 8 ‘til late at The Biltmore Cabaret. Entry is by donation (all proceeds will go to The Greater Vancouver Food Bank). 8 – 10pm: Free Appetizers • $4 drinks • Door Prizes • Silent Auction • 50/50 Draw • Live Bands and DJs featuring Analog Bell Service and DJs Luke Kyd and Elan.

Tickets available at participating restaurants.

For a full list of participating restaurants go to: www.themaineventvancouver.com

January 15, 2010 (Vancouver, BC) – With the mounting level of devastation and overwhelming need for basic resources in Haiti – Regional Tasting Lounge has planned a benefit event Thursday, January 21st to raise much needed funding for Vancouver-based Rose Charities Canada’s mission to the disaster stricken country.

(Image by: UK Telegraph)

Joining as special guests for the evening are Vancouver-based photographer: Tallulah Tallulah and fellow journalist, Roberta Staley who travelled together on assignment to Haiti just last year, and ultimately covered the collapse of a primary school while working in the poverty stricken country.

A very special, moving collection of hand-printed photographs will be on display during the evening and both women will share their experiences with guests.  They will be joined by a representative of Rose Charities Canada who will speak about the organizations current efforts, and what will be their second relief dispatch of volunteers to Haiti.

This event will include:

• Complimentary drink upon arrival
• Photo gallery and presentation
• Gourmet canapés served throughout the evening
• Silent auction items and door prizes
• Special pricing for select bar items

The majority of the $45 ticket cost is set to go to Rose Charities Canada.  In addition, 100% of proceeds from the events silent auction will directly benefit the organization.   Tickets can be purchased by contacting r.tl directly: 604.638.1550.

About Rose Charities Canada:
Established in 2000, Rose Charities is a registered non-profit, non-political and secular organisation with a strong international network.  Rose Charities has assisted in providing much needed aid in poverty and disaster stricken countries and communities around the world – helping those caught in the tsunami that affected Indonesia and Sri Lanka and the earthquake which devastated Pakistan most recently.

Run entirely by volunteers, Rose Charities directs all donations to its projects with virtually zero administration costs so donations in kind reach the intended target.

A special thanks to confirmed donors of silent auction items who have already committed to helping:

• Vino Allegro Wine Imports
• House Wine Events
• Desert Hill Estate Winery
• Seacove Group
• Tallulah Photography
• David Herman & Son
• Church & State Winery
• Christopher Stewart
• Altovin International

Media/ donation inquiries:
Danica Jeffery
danica@dvinewrites.com
778.242.7827

Purchase tickets/ general inquiries:
Alain Canuel
alain@r.tl
604.638.1550

Regional Tasting Lounge is located at 1130 Mainland Street in Yaletown.

Job details inside.

DB Bistro Moderne is a contemporary Canadian bistro where traditional French cuisine meets the flavors of British Columbia. Here, Daniel Boulud and Executive Chef Stephane Istel offer a seasonal menu highlighting the quality of fine ingredients served in a convivial and casual setting. This addition to Vancouver’s dining scene is the sister restaurant to New York City’s renowned DB Bistro Moderne and opened in December 2008 in the Kitsilano neighborhood, next door to the highly acclaimed Lumière.

We are currently seeking a commis and an experienced chef de partie with a strong work ethic and a passion for excellence.

Applicants for chef de partie must have a minimum of 6 years relevant experience.  Please submit your resume in confidence by email to Chef Stephane Istel at: sistel@lumiere.ca.