OPPORTUNITY KNOCKS | Pastry Chef & Chef De Partie Sought At ‘Au Comptoir’ In Kitsilano

May 8, 2017.

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The GOODS from Au Comptoir

Vancouver, BC | Au Comptoir is an award winning French bistro located in the heart of Kitsilano, bringing the familiarity of a classic French bistro to Kitsilano with West Coast inspiration and a modern touch.

We are currently looking for an ambitious, organized and creative Pastry Chef to join our kitchen team. Plenty of room for freedom within pastry and baking. The right applicant would be a motivated, passionate pastry cook looking to progress their craft and career within an exciting, fast paced atmosphere.

We are also seeking a hardworking, ambitious Chef de Partie to join our already strong and close-knit team. The right applicant would be a motivated cook with a positive, hard working attitude who has the desire to grow as a chef within our restaurant.

Varying levels of experience could fit this role, provided the right attitude is there. Compensation is dependent upon experience, gratuities are above industry standard.

Please email resume to chef [at] aucomptoir.ca, or drop off resume in person between 2 and 5 pm.

DETAILS

2278 W 4th Ave, Vancouver, BC V6K 1N8
Telephone: (604) 569-2278 | Email: info@aucomptoir.ca
Web: www.aucomptoir.ca | Twitter | Facebook | Instagram

Monday to Friday
Breakfast – 8 AM – 11:30 AM | Lunch – 11:30 AM – 5 PM | Dinner – 5 PM – 10 PM
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Saturday
Breakfast 8 AM – 10 AM | Brunch – 10 AM – 5 PM | Dinner – 5 PM – 10 PM
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Sunday
Breakfast 8 AM – 10 AM | Brunch – 10 AM – 5 PM | Dinner – 5 PM – 9:30 PM

Closed on Tuesdays

Gallery

The People

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Chef: Daniel McGee
General Manager: Max Bettili
Owners: Maxime Bettili and Julien Aubin

ABOUT AU COMPTOIR

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Au Comptoir recreates the ambiance and experience of a visit to a true Parisian bistro restaurant through its atmosphere, personable service and Vancouver inspired French cuisine. As soon as you step through the doors, you are greeted by the friendly French staff who welcome you warmly — expect no trace of pretension here.

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