Gastown’s L’Abattoir Restaurant currently has
vacancies for the following positions:


A strong leader with a passion for hospitality and a desire to learn from and with the best.  Minimum 2 years experience as a floor manager.  Exacting standards, an eye for detail, and a great sense of humour.  The ideal candidate is comfortable with computers, has strong problem solving skills and even better problem-avoidance skills.  Apply in confidence to


5 shifts per week without any “I can’t work on Sundays because I watch football” restrictions. The successful applicant will have a minimum of 5 years fine dining experience with appropriate wine and food knowledge. Apply to


5 shifts per week-available for brunch and dinner service. The expo position is crucial in running service as the direct point of contact between Chef and the FOH. Applicants must have strong food knowledge with an eagerness to learn. Experience in a fast-paced, casual-upscale environment is recommended. Apply in confidence to

Food Runner

5 shifts per week on a flexible schedule. The restaurant will prove to be a great training ground for those looking to move up in the trade. Restaurant experience not necessary. The successful candidate will be quick thinking, have a positive attitude, and a driven sensibility. Apply in confidence to


All Kitchen Positions

L'Abattoir is expanding and we are looking to fill the following roles:          

Sous Chef, Chef de Partie, Demi Chef de Partie, Commis, Kitchen Steward.
Opportunity to be a part of a talented, driven kitchen team. 
Career minded cooks with a commitment to excellence and learning need only apply. 

Apply in confidence to or in person between 10am and 4pm

Pastry Sous Chef

Full time employment. Opportunity to be a part of a talented, driven kitchen team. 
Must be available for evenings, weekends and holidays. A la Carte service and production experience is required.               Minimum 3 years experience is required for this position.

Apply in confidence to or in person between 10am and 4pm