Founded by award-winning Chef Shay Kelly in 2014, The Caterer is a full service event catering company based in Vancouver BC, we specialize in locally sourced ingredients.


We cater any event across greater Vancouver, from intimate gatherings to large corporate parties. Our presentation of quality food served with fresh and local ingredients, has led us with the best caterer of Burnaby in 2018.


Key People


Chef Shay Kelly

Chef - Owner


Lauren Biagi

Sous Chef


Javier Blanc

Catering Manager


Vanessa Trotte

Pastry Chef


Lina El-Barqouni

Operations Manager


Sylvia Raymond

Production Chef


Associates & Staff

Samuel Hernández

Caleb Galván

Harpreet Singh

Iris LasMarias

Open Positions

Delivery Supervisor

Full-time permanent position; wage is $15-$17 per hour depending on experience. Work hours are Monday - Friday 8:30am - 5:00pm with flexible schedule from time to time as the business needs

Job Type: Full-time



  • Drive company vehicle in a safe, responsible and timely manner for the delivery and pick-up of store transfer orders and fixtures

  • Load and unload delivery trucks as required

  • Perform weekly vehicle inspection and cleaning

  • Performs general warehousing tasks such as picking weekly store supplies, receiving of goods, and storing of products, supplies and equipment’s

  • Perform all assigned duties in a safe, efficient and productive manner

  • Performs daily general housekeeping to keep warehouse clean and orderly.

Culinary Intern

This junior level culinary position is open to culinary students and requires a high level of dedication and passion in the kitchen. Working under the mentorship of the senior Chef’s, Culinary Interns will build foundational skills by participating and rotating through all facets of the kitchen.



  • Ensure all food products are prepared and stored properly including proper labeling and rotation of all food ingredients in the coolers, freezers and dry storage

  • Execute daily station responsibilities and assist senior Chefs during service

  • Inform Sous-Chef and Winery Chef of ingredients needed for ordering

  • Demonstrate a strong knowledge of the menu, ingredients, and suppliers

  • Conduct regular cleaning of all areas of the kitchen, on a daily and weekly basis


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