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Keen Cooks Sought At The Award-Winning ‘AnnaLena’ In Kitsilano

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the GOODS from Annalena

Vancouver, BC | AnnaLena in Kitsilano, recently rated one of the top 10 new Canadian Restaurants of the year by EnRoute Magazine & Air Canada, is looking to add a few new cooks to its kitchen team. We focus on local products to exemplify a Modern Canadian cuisine that offers a melting pot of cultures, flavour profiles, and techniques using largely local ingredients.

This is a great time to join an incredible crew at a fast-growing restaurant with many opportunities for personal and professional growth. We are looking for experienced people who are passionate about the hospitality industry and keen to work with a solid team at one of Vancouver’s top restaurants.

Please reply to this post with your resume via jeff [at] annalena.ca or drop by the restaurant between 2 – 4pm.

DETAILS

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1809 West 1st Ave. | Vancouver, BC | V6J 5B8 | Telephone: 778 379 4052 | Email: [email protected] | Web: www.annalena.ca | Twitter  | Instagram
Hours: Dinner Tue-Sun, 5pm–12am | Brunch Sat & Sun 10am–1:45pm | Closed Monday

Gallery

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The People

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Executive Chef /  – Michael Robbins
Sous Chef – Mark Singson
General Manager / – Jeff Parr
Bar Manager – Kevin Brownlee

ABOUT ANNALENA

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Named to honour Chef Michael Robbins’ two grandmothers for what they represent in his life, AnnaLena is about imagination, creativity and possibility. An artist, designer and fashion-lover, Robbins has created his own vision and artistic expression for the restaurant near Kits beach, and plans to stay true to his favorite food genre: modern Canadian cuisine. Described by Robbins as “food influenced by a melting-pot of cultures, flavour profiles and techniques, and one that uses largely Canadian ingredients.”

For the front of house Robbins has re-joined forces with former Oakwood colleague Jeff Parr, an industry veteran adept at overseeing the floor in some of Vancouver’s busiest and best-known rooms.

Plates range from $5 to $36 inviting diners to mix and match creative dishes like: local kushi oysters, shaved foie gras, compressed apple, jalapeño mignonette;  buttermilk fried chicken, dijon maple aioli, dill powder; lamb neck, chimmicurri, charred yogurt, asparagus, tomato, anchovy; and wagyu short rib, roasted mushrooms, broccoli puree, potato chip, natural jus.  A tightly curated selection of desserts will also be on offer, featuring plates like: chocolate custard, honeycomb and salted caramel ice cream.

Robbins and Parr took over the restaurant in early February 2015 and have renovated the West 1st space to align with the artistic and culinary vision of Chef Robbins. Don’t miss original art by Robbins including “Bear Bricks,” LEGO lamps and designs, the “Tetris” bar, and works from local photographer, Allison Kuhl. Personal touches are found throughout the thoughtful dining room and kitchen that provide insight into Robbins’s passions and vast imagination.

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“Mike Robbins is a serious chef with great potential. He is going to be a star, mark my words” – Alexandra Gill, Globe & Mail – June 2015

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