The GOODS from L’Abattoir

Vancouver, BC | Gastown’s award winning L’Abattoir restaurant is seeking an experienced assistant sommelier as well as a full-time expeditor/supervisor.

For the assistant sommelier role, the candidate will be responsible for assisting and overseeing of the day ­to ­day restaurant operations including but not limited to wine ordering, inventory control and staff education. The candidate must possess an excellent table side demeanour, be charismatic, well spoken and able to utilize his/her skill set to assist patrons in suggesting appropriate food and wine pairings as well as generate wine sales. The physical ability and desire to work in a fast ­paced, high volume, professional dining room is essential. Above all else, the candidate must be a gracious host.

The following qualifications and past experience is required:

-­ Completion of Level 2 sommelier certification or higher
-­ 3+ years of food & beverage industry experience
­- 1+ year managerial experience
– Must be able to work up to 44 hours/week; including weekdays, nights, and weekends

Terms of employment:

-­ Full time, permanent position
– Competitive hourly wage, plus gratuities
­- Benefits and medical

For the full-time expedtor/supervisor position:

– 4-5 shifts per week
– supervisory wage
– strong tip share
– medical benefits
– meals

Responsibilities include – management of the pass, overseas food quality and liaise with the kitchen. Extreme organization and dedication needed to succeed in this fast paced environment.

Applicants for both positions can apply in person or via email in confidence to ricardo [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.
Sunday – Thursday 5:30pm to 10:00pm
Fridays & Saturdays 5:30pm to 10:30pm, Bar service until midnight.
Happy Hour: 5:30pm to 6:30pm, half-priced appetizers and drink specials.
Brunch: Saturdays and Sundays 10:00am to 2:00pm
Lunch bookings are available for weekdays for groups in our private dining room.

The Team

Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
Thor Paulson | Bar Manager
Lisa Haley | Wine Director & Assistant General Manager

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 Owner/Operator 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 Wine Director Lisa Haley’s eclectic wine program and Thor Paulson’s innovative cocktail list offer a truly unique dining experience.

L’Abattoir adds to Gastown’s bustling breakfast scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty brunchers can sip on creative cocktails, as well as daily feature vermouth on the rocks. Non-alcoholic options include daily bottled house made iced teas.

Just adjacent to L’Abattoir’s regular dining room is the restaurant’s stunning new private dining facility. The 1,200 sq ft. facility features historical architectural elements complimented by a contemporary design aesthetic. While large enough for 50 people seated or 70 standing, the room retains an intimate ambiance and a noise-reducing barrier blocks out the hustle and bustle of the regular dining room.

Serving seven nights a week. Join us.

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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