Vancouver, BC | AnnaLena is looking for a Restaurant Chef to take the day-to-day reigns of the Kitchen overseen by Chef/Owner Mike Robbins. The Restaurant’s increasing exposure has opened up many opportunities locally and abroad for the young company and in order to maximize our potential for the future, while ensuring the stability and growth of the restaurant, we need a fully dedicated and seasoned chef to take the lead.
You will have experience in a sous chef or similar role and a well-rounded resume of past restaurant experience. If you are a strong, passionate cook that understands the values of what it means to be great chef; Always learning, always teaching, this might be the opportunity for you.
Once fully entrusted with the culture and focus of the restaurant, You will be given the opportunity to run the day to day operations of the kitchen, create daily features, and collaborate with Mike on the development of seasonal menus.
We offer a competitive salary, benefits and a great, creative working environment. If you would like to chat with us about the position, please respond to this post in confidence to mike [at] annalena.ca
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.
“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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