By popular demand, we are now inviting Scout members to post their help wanted ads in a new feature called Scout Jobs. Two of my favourite joints are currently hiring right now. The Heather group of restaurants is looking for a senior manager to join Mike Mitchell and Au Petit needs cooks (mmm…think of all the cheese). Get all the details after the jump…

The Irish Heather

With Mike Mitchell dividing his time between Salt Tasting Room, Judas Goat Taberna and The Heather and Ben Frank spread between Fetch, Everything Cafe and The Heather, there is room for another senior manager.

Whether you work a day shift or a night shift, you are busy from the minute you set foot in the door. So from 8am-6pm or 5pm to 2am it is all systems go. Anticipating our guest’s needs, placing/receiving deliveries, managing a team of individuals in multiple locations, jumping on line to help with coffees or breakfast sandwiches or pouring that perfect pint of Guinness.

You might be assigned to one of our cafes for the morning shift, be at our hot dog stand for lunch and then back to our pub for the afternoon before returning to the cafes to ensure they are closed efficiently and correctly. At night, you could be responsible for the Long Tables Series, or overseeing a whiskey tasting in our Shebeen, or running regular service in the pub, as well as moving back and forth between Salt and Judas Goat, to assist where needed.  The Heather has recently extended its hours, and most nights we can be busy right up to 2am as we build our late night mid week business with a new bar snack program.

You can expect to work between 44 – 50 hours a week. Shifts are 8am-6pm or 5pm to close, and as you work a mixture of shifts, you almost never work 5 nights in a row. In addition, because we have a team of managers, you will get a least one Fri/Sat off per month.

For the first 3 months, we are offering $36,000 per annum, with grats, meals, medical/dental, dry cleaning of work attire and an increase to $40,000 kick in after 3 months. We also have an allowance for furthering your hospitality education.

You must be organized, efficient, friendly and calm under fire. Experience with Windows and/or Mac based programs is essential.

Experience in dealing with Government agencies is an asset (ie. Health, Liquor, Environmental Health, Fire, etc).

As a minimum, you must have a basic understanding of whisk(e)y, wine, beer, sherry, cheese, charcuterie, cafe food, tapas, gastropub food and all things related to their service and a desire to learn more about each of them. A love of hot dogs won’t hurt your chances.

You must be able to manage and inspire your fellow workers by leading by example. We are not looking for a clipboard holder, or an office manager, more of a roll up your sleeves and `dive into the work’ style of manager.

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

Au Petit Chavignol

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.