Gastown’s PiDGiN Is On The Lookout For Two New Kitchen Staffers

The GOODS from Pidgin

Vancouver, BC | PiDGiN is looking for 2 people to join our kitchen team. Currently we are building a new system of flexibility for our back of house so both full-time and part-time positions are available. If you’re hard working, have experience and an open mind about food we have a home for you. Over the next few months there will be an opportunity to take part in our changing philosophy with work/life balance for our kitchen team as well many new menu items. Upon joining you can take advantage of unlimited fitness/martial arts classes with our gym partner at infighting.ca. Send resumes to work [at] pidginyvr.com.

DETAILS

GALLERY

The Team

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Wesley Young – Executive Chef

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.

Opportunity Knocks