Working in a hotel or restaurant kitchen can mean very long days, cramped working space and a super high-stress atmosphere. Catering offers a professional environment and a greater level of work-life balance in the food and beverage industry.

Come and meet our hiring team, view our spacious 6000 sq. ft kitchen in action, enjoy a cool beverage, and sample some of our award-winning food.

ABOUT US

Culinary Capers Catering and Special Events proudly celebrates 32 years of award-winning catering and event production in 2018. Our creative and experienced team has developed an international reputation by consistently pushing the envelope of creativity in menu design, food presentation, and event planning. Our company CEO Debra Lykkemark heads a team of top professionals with a passion for parties.

 Our talented kitchen staff produces fine food for a diverse range of events: working lunches; elegant cocktail receptions; formal weddings; company barbecues; and gala fundraisers. Our focus from day one has been delicious food combined with great service and that commitment to excellence remains the same today – whether the event is for 4 or 4000.

 Executive Chef Stewart Boyles inspires our culinary talent. Sourcing the very best local ingredients, he is constantly searching for innovative ways to elevate the experiences of our clients and their guests. Chef Stewart cultivated his epicurean expertise in some of the top European restaurants. Previous accomplishments include leading a culinary team to a coveted Michelin star.

 FAQs

What should I bring?

Bring a copy of your resume and any questions you have.

What can I expect with a catering cooking career?

Working in our kitchen and/or at many of Vancouver’s stellar event venues, private homes and exclusive luxury-brand locations.

What is it like working at Culinary Capers Catering and Special Events?

Challenging, fun, professional and rewarding.

TESTIMONIALS FROM THE TEAM

Kris, Chef de Cuisine (11 years)

“I work at Culinary Capers because the kitchen is well organized – it can get hectic at times, but it is orderly. I also love the people…you spend a lot of time with them, so it was important to me that we have a friendly, mature and healthy relationships with the people we work with. We also give and receive mentorship from management, like job shadowing and training programs. The culture in the kitchen is amazing, we leave our egos at the door.”

Linda, Executive Sous Chef (12 years)

“I enjoy the flexibility of hours and the work-life balance. We also get variety – lots of different events to work. The atmosphere is respectful, welcoming and inclusive. Our location is also central with lots of public transit available.”

Adrianna, Head Events Chef (3 months)

“I like the flexibility, having the choice of hours to work…I also like our leaders as they are calm, nice, human and we have friendly staff, there are no cliques. The pay is fair and we get paid for all the hours worked. The kitchen is organized and focused…I get to focus on cooking and feel valued.”