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Evening Line Cook Jobs in Michigan (NOW HIRING)

Hhs

Cook

Marquette, MI · On-site

$16.25/hr

... Day/Evening/Night shifts available Background check, drug screen, and proof of employment ... Culinary experience (cook, cooking, line cook, commercial kitchen, fast food, dietary cook, healt ...

HHS LLC

Cook

Marquette, MI · On-site

$16.25/hr

... Day/Evening/Night shifts available Background check, drug screen, and proof of employment ... Culinary experience (cook, cooking, line cook, commercial kitchen, fast food, dietary cook, healt ...

Spectrum Health

Cook

Troy, MI · On-site

$13.25 - $17.75/hr

From line cooking and prep cooking to vegetable prep, short order cooking, catering, and mise en ... Evening (United States of America) Weekly Scheduled Hours 20 Hours of Work 11:00 a.m. to 7:30 p.m.

Corewell Health

Cook

Troy, MI · On-site

$13.25 - $17.75/hr

From line cooking and prep cooking to vegetable prep, short order cooking, catering, and mise en ... Evening (United States of America) Weekly Scheduled Hours 20 Hours of Work 11:00 a.m. to 7:30 p.m.

Sava's

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Lead by example and actively support our line cook and prep cook teams. * Uphold high standards of ... Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday ...

Sava's

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Lead by example and actively support our line cook and prep cook teams. * Uphold high standards of ... Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday ...

Sava's

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Lead by example and actively support our line cook and prep cook teams. * Uphold high standards of ... Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday ...

Sava's Restaurant

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Lead by example and actively support our line cook and prep cook teams. * Uphold high standards of ... Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday ...

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Showing results 41-60

All JobsEvening Line Cook JobsEvening Line Cook Jobs in Michigan

Evening Line Cook information

What is the difference between Evening Line Cook vs Morning Line Cook?

AspectEvening Line CookMorning Line Cook
Work HoursTypically evening shifts, e.g., 4 PM - 12 AMTypically morning shifts, e.g., 6 AM - 2 PM
ResponsibilitiesPreparing dinner menus, evening service prepBreakfast and lunch prep, morning service
Work EnvironmentKitchen during dinner hours, busier eveningsKitchen during breakfast/lunch hours, quieter mornings
CredentialsSame culinary skills, certifications apply equally

The main difference between an Evening Line Cook and a Morning Line Cook lies in their shift times and meal responsibilities. Both roles require similar culinary skills and certifications, but they operate during different parts of the day, catering to breakfast or dinner service. Choosing between them depends on your preferred work hours and meal service focus.

Can you work as an evening line cook with no experience?

An evening line cook position typically requires some basic cooking skills and knowledge of kitchen safety, but many entry-level roles are available for those with no prior experience. Employers often provide on-the-job training, and a willingness to learn and work efficiently is important for success in this role.

How many hours does an evening line cook work?

An evening line cook typically works between 4 to 8 hours per shift, often during dinner service hours. Many shifts are part-time or full-time, with some requiring evening and weekend availability depending on the restaurant's schedule.

What are the most commonly searched types of Line Cook jobs in Michigan?

The most popular types of Line Cook jobs in Michigan are:

Infographic showing various Evening Line Cook job openings in Michigan as of September 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 100% In-person job distribution.

Catering Line Cook / Mostly Days / Tip Share

Grand Rapids, MI • On-site

Catered Creations, Inc.
11 - 50 employees
Learn more about Catered Creations, Inc.external

$21/hr

Full-time

PTO

Re-posted 11 days ago

Job description

Benefits:
  • Weekend Event Shift Differential
  • Tip Share
  • Employee discounts
  • Free food & snacks
  • Free uniforms
  • Paid time off

Experienced banquet / catering cook in West Michigan? Want steady hours, no late night bar rush, and a quiet, low‑drama kitchen?
Catered Creations is hiring a Catering Line Cook to own hot‑food production for multiple catered events, with a clear path to $23/hr and then Sous Chef based on performance.
This is a quiet, focused back‑of‑house role. You’ll work most days in a small kitchen with our Executive Chef. Other departments are in separate storefronts. If you need a big, chatty line to feel alive, this is not the place.
Why this job is different
  • Pay: Starts at $21/hr
  • Weekend events: + $2/hr on Friday, Saturday, Sunday event shifts
  • Tip share: Pooled tips for prep, kitchen, events, dish (historically adds ~+$2/hr, not guaranteed)
  • Hours: Over a full year this role averages around 45 hours per week.
    • Peak season (May–Oct + early Dec): many weeks in the 50–60 hr range with overtime
    • Slower season (Jan–March): more weeks in the 30–40 hr range
    • Very little late‑night work; no 2 am bar rush
  • Environment: Small, quiet, PG catering kitchen in Grand Rapids – no swearing, no drama, headphones allowed
  • Growth: Clear, written path to $22/hr, $23/hr, and then Sous Chef as you demonstrate higher levels of responsibility
  • Free shift meals, uniforms provided, PTO and paid holidays after 1 year (per company policy)
Pay & growth path
  • Catering Line Cook 1 – $21/hr – training phase, learning our menu and standards
  • Catering Line Cook 2 – $22/hr – after you independently run ovens for single‑event days to our standard for 90 days (no missed items, temps, or timing issues that reach the client)
  • Catering Line Cook 3 – $23/hr – after you can handle multi‑event oven days and help lead hot‑food production
  • Future Sous Chef – higher band above $23/hr once you’re helping run overall production, not just ovens

What you’ll do
Chef designs the game plan. Your job is to execute it at a high standard:
  • Work from detailed job sheets and a whiteboard plan
  • Prep hot items and store them on correctly labeled racks/shelves for each event
  • On event days, pull the right racks, wrap and label pans and Cambros (event, item, counts)
  • Fire hot food in commercial ovens so it cooks evenly and is ready on time, not blasted last‑minute
  • Transfer hot pans into the correct Cambros, manage holding temps, and stage for loading without needing to be babysat
  • Help pull and load vans, work BOH at events when scheduled, and jump in on prep, dishes, cleaning, and trash as needed
Schedule
Client‑driven, not 9–5:
  • Mon–Thu: Kitchen prep + corporate catering, typically ~8:00 am to around 5:00 pm (longer in busy season)
  • Fri–Sat (May–Dec): Frequent event days, late morning into evening depending on events
  • Jan–March: Fewer weekend shifts; mostly weekday prep with smaller events
Expect 1–2 days off per week, not always Saturday/Sunday. If you need fixed hours or guaranteed weekends off, this is not a fit.
Who this is perfect for
  • You have experience with hot food in high‑volume banquet, catering, or production kitchens
  • You’re comfortable on hot stations and commercial ovens, not just cold prep
  • You like quiet, focused work more than kitchen banter
  • You’re self‑motivated, take pride in clean, on‑time execution, and want to be trusted to run your lane
  • You’re interested in growing into a Sous Chef role in a small, stable kitchen

Basic requirements
  • Experience cooking hot food in commercial ovens in a professional kitchen
  • Able to stand for long shifts and lift/carry 40–60+ lbs
  • Comfortable working most Fridays and Saturdays May–December
  • Comfortable working overtime
  • Valid driver’s license and insurable driving record
  • Authorized to work in the U.S.
If this sounds like your kind of kitchen, apply here with your resume and a short note about your banquet / catering experience.