Bauhaus Restaurant Looking to Hire More Canadian Chefs to Keep Up With Demand

In just one year, Bauhaus Restaurant has become one of the most highly-acclaimed restaurants in Vancouver. We are working overtime to meet increasing public demand for Chef Stefan Hartmann’s innovative German cuisine. 

 
Although we have achieved an outstanding level of success in a short period of time, Bauhaus Restaurant has not been immune to challenges that arise during the initial stages of operation. Because the demand for our dishes is so high, we find ourselves in need of more cooks in our kitchen. We are looking to hire both international chefs familiar with German cuisine as well as passionate chefs from Canada. 
 
Unfortunately, the hiring process has proven difficult for myriad reasons. The obstacles we’ve faced have stemmed from circumstances beyond our control. In particular, we have become increasingly frustrated with the way Service Canada has handled our Labour Market Impact Assessment (LMIA) applications. Sadly, we have lost several of our talented chefs due to Service Canada’s lengthy processing times. In addition, our fantastic kitchen manager Tim Schulte has accepted an offer in Australia because his LMIA application was stalled for eight months.
 
Another issue is that our German-born cooks are only granted short-term work visas. One of our expert chefs, Lukas Banks, is leaving Bauhaus on account of his work permit expiring. Now that his 1-year tenure with us has finished, Lukas is headed to Cape Town, South Africa to join Luke Dale-Robert’s three Michelin-starred restaurant. To throw another wrench in the works, two of our Canadian team members trained for a year by Stefan Hartmann are now departing for Dubai, leaving us short a line cook and a patisserie chef.
 
As indicated by our rave reviews and positive word of mouth, we have quickly become one of Vancouver’s most acclaimed restaurants. Exceptional standards, however, come with the added pressure of securing cooks with the level of skill required for our labour-intensive style of cuisine. To best feature Stefan Hartmann’s renowned menu, we are in need of kitchen staff committed to upholding our high expectations. Due to the strenuous demand on our current kitchen staff, we have been forced to close our doors on Sundays. 
 
Bauhaus Restaurant would love to see more job applications from our talented, homegrown Canadian chefs who have a passion for international cuisine. We also hope Service Canada can improve their processing times so we can invite exceptional German chefs to make their home in the beautiful West Coast of Canada. After one year of operation, Bauhaus Restaurant is proud to have established itself as a vibrant staple of Vancouver’s thriving Gastown district. We sincerely hope to continue providing innovative German cuisine and an extraordinary dining experience for years to come. 

Although we have achieved an outstanding level of success in a short period of time, Bauhaus Restaurant has not been immune to challenges that arise during the initial stages of operation. Because the demand for our dishes is so high, we find ourselves in need of more cooks in our kitchen. We are looking to hire both international chefs familiar with German cuisine as well as passionate chefs from Canada. 

Unfortunately, the hiring process has proven difficult for myriad reasons. The obstacles we’ve faced have stemmed from circumstances beyond our control. In particular, we have become increasingly frustrated with the way Service Canada has handled our Labour Market Impact Assessment (LMIA) applications. Sadly, we have lost several of our talented chefs due to Service Canada’s lengthy processing times. In addition, our fantastic kitchen manager Tim Schulte has accepted an offer in Australia because his LMIA application was stalled for eight months.

 Another issue is that our German-born cooks are only granted short-term work visas. One of our expert chefs, Lukas Banks, is leaving Bauhaus on account of his work permit expiring. Now that his 1-year tenure with us has finished, Lukas is headed to Cape Town, South Africa to join Luke Dale-Robert’s three Michelin-starred restaurant. To throw another wrench in the works, two of our Canadian team members trained for a year by Stefan Hartmann are now departing for Dubai, leaving us short a line cook and a patisserie chef.

As indicated by our rave reviews and positive word of mouth, we have quickly become one of Vancouver’s most acclaimed restaurants. Exceptional standards, however, come with the added pressure of securing cooks with the level of skill required for our labour-intensive style of cuisine. To best feature Stefan Hartmann’s renowned menu, we are in need of kitchen staff committed to upholding our high expectations. Due to the strenuous demand on our current kitchen staff, we have been forced to close our doors on Sundays. 

Bauhaus Restaurant would love to see more job applications from our talented, homegrown Canadian chefs who have a passion for international cuisine. We also hope Service Canada can improve their processing times so we can invite exceptional German chefs to make their home in the beautiful West Coast of Canada. After one year of operation, Bauhaus Restaurant is proud to have established itself as a vibrant staple of Vancouver’s thriving Gastown district. We sincerely hope to continue providing innovative German cuisine and an extraordinary dining experience for years to come.

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