The GOODS from L’Abattoir

Vancouver, BC | Gastown’s L’Abattoir restaurant is looking for a full-time server’s assistant and food runner. The restaurant will prove to be a great training ground for those looking to move up in the trade. Minimal restaurant experience unnecessary, but desired. The lucky candidate will really only need to be intelligent with a great attitude, a driven sensibility, and a yen for learning from some of the best in town. Apply to romano [at] labattoir [dot ca].

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
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Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Brunch: Saturdays and Sundays, 10:30am to 2:00pm
Lunch bookings are available for groups in our private dining room

The Team

Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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