Posted 12 hours ago
About the Business:
Located in the vibrant heart of Kitsilano, Au Comptoir is the neighbourhood’s cozy café-bistro focused on offering the real French Parisian experience with a West Coast inspiration and a modern touch.
We are looking for a AM line cook to join the team.
As an award-winning French bistro, our menus change with the seasons to highlight the bounty of incredible produce our local growers bring us. The passionate team in the kitchen is led by Chef Cheng Xuan(Elvis) Sun. The team works hard to showcase their collective skills and vision to create contemporary dishes rooted in classic French techniques.
Expectations:
Au Comptoir is looking for positive souls who are passionate about good healthy food, want to learn and grow, and are open to experiencing new things. We are looking for a full-time & Part-time Chef de Partie. We appreciate individuality and people who bring more to the table than just experience. We’re looking for career minded people as opposed to just paying the bills. If you are a person who can own a service and drive consistent quality food output, someone who is great at multitasking and thrives through autonomy, come join our family! Did we mention that you need to work well under pressure while maintaining your great attitude? Yes, we have high expectations. You will be working alongside our French Chef, so creativity and curiosity are required. Au Comptoir does as much as we can everything from scratch.
Duties:
- You will be in charge of ordering produce for your station.
- Fresh Sheet menu change almost daily and more sometimes, bring creativity and curiosity
- Assist in receiving and managing raw food products
- Prepare stations for use including cleanliness
- Complete daily prep lists to standard
- Prepare all menu items for dinner service
- Ability to work both cold and hot stations
- Clean, close, and reset kitchen at end of service
Job Requirements:
- You have great skill of communication
- You have the ability to lead
- You are a creative-minded Chef
- You have common sense
- You are passionate
- Creativity skills
- Two years of cooking experience as a Chef de Partie
- Knowledge of French cooking is an asset but not required
- Culinary education
Employment type: Full-time & part-time
Compensation:
Wages are competitive and dependent upon experience, gratuities are above industry standards. Possibility to grow within the company. Must be available to work weekends. Training can begin immediately.
Check us @au_comptoir
Whether sipping a cappuccino solo, savouring a glass of wine with someone special or sharing a laugh with friends over dinner and drinks, au comptoir — which translates to, “at the counter” — is a popular style of dining in Paris, and one that nurtures a fun, communal and convivial atmosphere for guests. Always their favourite spot to dine when visiting one of the city’s many neighbourhood cafés, French expatriates Maxime Bettili and Julien Aubin inevitably drew inspiration from the concept as they planned their first foray into the Vancouver restaurant scene.
Whether sipping a cappuccino solo, savouring a glass of wine with someone special or sharing a laugh with friends over dinner and drinks, au comptoir — which translates to, “at the counter” — is a popular style of dining in Paris, and one that nurtures a fun, communal and convivial atmosphere for guests. Always their favourite spot to dine when visiting one of the city’s many neighbourhood cafés, French expatriates Maxime Bettili and Julien Aubin inevitably drew inspiration from the concept as they planned their first foray into the Vancouver restaurant scene.
