Victoria’s Acclaimed Agrius on Hunt for Chef and FOH Manager

The GOODS from Agrius & Fol Epi

Victoria, BC | Agrius restaurant is looking for a new Chef and front of house Manager to start by the end of the year. We are a seasonal, organic and wild restaurant with an emphasis on fermentation in a casual atmosphere. We are also Fol Epi bakery, so we have a strong bread component and a well established in-house charcuterie program lead by Paul van Trigt.

Both the positions require strong, progressive leadership working and overseeing all-day service in our 44 seat restaurant, which is ideally located in downtown Victoria. After being open for 2 years now have had and amazing start and are looking to continue to develop our restaurant as a place that offers innovative food with great ingredients that is not fussy while also cultivating an atmosphere of enjoyment and indulgence for a wide audience that includes everyone from our farmers to anyone traveling in search of well-crafted food.

Please apply with cover letter and resume to Clif Leir via midnightbreads@yahoo.ca.

DETAILS

agrius

732 Yates Street, Victoria, BC, V8W1L4
778.265.6312
www.agriusrestaurant.com | Email: agrius@folepi.ca
Instagram | TwitterFacebook

Lunch: 11am to 2:30pm Monday to Friday
Dinner: 5:30 to 10pm – Wednesday to Saturday
Brunch: 10am to 2pm Saturday & Sunday

GALLERY

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  • Pannetone French Toast, mascarpone, rum & orange syrup Brunch at Agrius | Victoria
  • Charcuterie | Brunch at Agrius | Victoria
  • Croque Madame | Brunch at Agrius | Victoria
  • Preserves | Agrius | Victoria

THE PEOPLE

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Clif Leir – Owner
Sam Harris – Chef
Paul Van Trigt – Butcher / Charcutier
Ben Anderson – General Manager
Adam Bonneau – Bar Manager

ABOUT AGRUIS

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We are a contemporary regional restaurant, inspired by French cuisine. We learn from, but are not confined to, traditional and classic methods, while always remaining progressive in our approach to handling ingredients and preparing food. Our menu is dictated by the seasonal availability and quality of the organic ingredients we use, so much like the seasons change, so does our food menu. We take the same approach with our drinks program, which is constantly changing to showcase local beers, wine and spirits, while also featuring interesting and unique international products.

Our space, much like many of our dishes, is meant to be shared, so please come and enjoy yourselves while our kitchen and front of house staff provides you with a fun and interesting dining experience.

ACCOLADES

“…every single bite was divine. From excellent beverages and service to all the locally sourced ingredients, in-house charcuterie and serious kitchen technique, Agrius is everything a great casual restaurant should be. And that is why it is receiving my very first four-star review.” – Alexandra Gill, The Globe And Mail

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