the GOODS from Annalena

Vancouver, BC | Award winning AnnaLena restaurant is looking to add another solid kitchen member to our team! We are currently in our second year of business and are thriving with the restaurant packed every night of the week. With a focus on local products, reflecting what we call Modern Canadian Cuisine; a cuisine that offers a melting-pot of cultures, flavour profiles and techniques using mostly Canadian ingredients.

We are currently looking to fill the position of Junior Sous Chef We offer a competitive wage 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 or drop by the restaurant between 2pm and 4pm. Our ideal candidate will take direction well, possess a positive attitude, have previous experience as a chef de partie and be looking to grow in the hospitality industry. Only suitable candidates will be contacted. We’re looking forward to meeting you. Cheers!

DETAILS

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

The People

ABOUT ANNALENA

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