The GOODS from Pidgin
Vancouver, BC | Gastown’s Pidgin, named one of Canada’s best new restaurants by enRoute Magazine, is on the lookout for an experienced general manager, server, and expeditor. Candidates must have an evident passion for hospitality and a drive to make an impact on Vancouver’s thriving restaurant scene. Looking for only the best to join the talented team, Pidgin is accepting applications from those with excellent wine, cocktail and food knowledge and a willingness to go above and beyond their role. Get all of the details after the jump…
General Manager Job Requirements
· 4-6 years experience managing at a restaurant
· Strong managerial skills with an exceptional ability to oversee day-to-day restaurant operations
· Excellent hosting skills; Must be personable and able to interact with guests in a professional and friendly manner.
· Oversee daily reservations and private bookings
· Hire, train, schedule and maintain front of house staff
Server Job Requirements
· Full-time position
· 1-2 years experience working in the restaurant industry
· An ability to multitask in a fast-paced restaurant setting
· Sociable and professional personality
Expeditor Requirements
· Part-time position; Friday and Saturday nights only
· Must be eager to learn and have an outgoing personality
· Strong ability to work in a fast-paced environment
Want to join one of the best teams in the city? Submit your application to resumes [at] pidginyvr.com.
DETAILS
350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter
GALLERY
The Team
Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Justin Darnes – Bar Manager
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 Chef Makoto Ono’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 and approach of chef Makoto Ono. 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.