The GOODS from L’Abattoir

Vancouver, BC | L’Abattoir Restaurant currently has a vacancy for the position of Private Dining and Events Chef.

– This is a management position responsible for the planning and execution of private events and dinners hosted in our new private dining facility.

– This position requires a minimum of 5 years experience in top level kitchens in addition to previous experience in a banquet service role.

– successful candidate will possess a strong foundation of classical and modern cooking techniques as well as strong leadership skills.

– applicants should be driven, hard working and have the ability to work as a part of a team.

– must be available to work evenings, weekends and holidays if required.

Please apply in confidence to lee [at] labattoir.ca.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Brunch: Saturdays and Sundays, 10:30am to 2:00pm
Lunch bookings are available for groups in our private dining room

The Team

Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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