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

Server / Junior Sommelier

L’Abattoir Restaurant is hiring a Server / Junior Sommelier. We’re looking for an experienced service professional with a strong foundation in wine and hospitality. The ideal candidate will have at least five years of industry experience, including three years in a high-end or fine dining environment. WSET Level 3 certification is required for this role.

This is a unique opportunity to join one of Canada’s premier restaurant teams. Our service staff is dedicated to delivering gracious, knowledgeable, and professional hospitality at every table.

Apply in confidence to careers@labattoir.ca or in person between 2pm and 4pm, Tuesday through Saturday.

Culinary Positions

L'Abattoir is always looking for talented and driven professionals to join our kitchen team.

Apply in confidence to careers@labattoir.ca or in person between 2pm and 4pm Tuesday to Sunday.

 
Steak Diane Broccoli, pomme fondant, bone marrow 📷: @jcmadenphotography . . . . . #labattoirvan #alacarte #labattoir15 #classics
✨ Long weekends call for good company, great meals, and our team’s hospitality! Whether you’re celebrating after the Pride Parade this Sunday 🏳️‍🌈 or winding down from your weekend adventures, join us for Happy Hour at the bar or a
Another blast from the past as we continue to revisit cocktails from our opening year, 15 years ago. 🥂 🤵🏻‍♂️Donald Draper > @sheringhamdistillery whiskey > Sweet vermouth > Pineau de charentes > Apricot liqueur > Absinthe H
A sweet nod to where it all began… Pastry Chefs Iris and Alaia have teamed up with Pastry Chef @hilprince, our original Pastry Chef from 2010, to bring back one of L’Abattoir’s very first desserts, reimagined for today. 🍋✨🫐 Fiz
2010 was a big year… it marked both our opening and Winemaker, Séverine Pinte’s first vintage at Le Vieux Pin. 🍷 We’re honoured to be pouring a rare library vintage of their Équinoxe Syrah in celebration of these mil
🎉 15 years ago today, we had just put the finishing touches on the dining room, trialed the menu with our friends and family, and were preparing to open the doors for our guests to share what we had imagined for L’Abattoir. It’s been an