the GOODS from Annalena
Vancouver, BC | Our bar manager, Kevin Brownlee, will be taking an extended leave of absence starting next month and we are looking for the right individual to fill his shoes! Our ideal fit will have strong management and communication skills complementing a passion for creating a strong, positive bar culture.
The head bartender will be responsible for the following:
– Working with the bar team maintain and create an amazing bar program
– Bringing a strong skill set focused on dispense cocktail bartending
– Showcasing skills of a great service professional
– Responsible for all beverage purchasing and inventories.
– Create and implement systems to help drive revenue
– Maintaining overall organization and structure of the bar
Our ideal candidate will have a minimum of two years relevant experience. If you are interested in discussing this further please reply in confidence to jeff [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