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Temp Chef Jobs in Michigan (NOW HIRING)

Parkland Hospitality

Prep Cook

Muskegon, MI · On-site

$13.25 - $16.50/hr

Job Title : Cook Reports To : Executive Chef Summary : A Prep Cook performs various food ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

Parkland Hospitality

Prep Cook

Muskegon, MI · On-site

$13.25 - $16.50/hr

Job Title : Cook Reports To : Executive Chef Summary : A Prep Cook performs various food ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

Parkland Hospitality

Cook

Muskegon, MI · On-site

$13 - $17.25/hr

Executive Chef Summary : A Cook is responsible for preparing and cooking food for guests. Cooks ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

Lake House Waterfront Grille

Prep Cook

Muskegon, MI · On-site

$12.75 - $16.25/hr

Executive Chef Summary : A Prep Cook performs various food preparation, cooking and cleaning tasks ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

The Big Salad

Crew Member - Woodhaven

Woodhaven, MI · On-site

$10 - $12/hr

While the customer makes their choices, the chef behind the counter fills the customer's bowl with ... Job Types: Full-time, Part-time, Temporary Salary: $10.00 to $12.00 /hour Experience: * Food ...

Lake House Waterfront Grille

Prep Cook

Muskegon, MI · On-site

$12.75 - $16.25/hr

Executive Chef Summary : A Prep Cook performs various food preparation, cooking and cleaning tasks ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

Delta by Marriott, Downtown Muskegon

Prep Cook

Muskegon, MI · On-site

$12.75 - $16.25/hr

Executive Chef Summary : A Prep Cook performs various food preparation, cooking and cleaning tasks ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

Delta by Marriott, Downtown Muskegon

Prep Cook

Muskegon, MI · On-site

$12.75 - $16.25/hr

Executive Chef Summary : A Prep Cook performs various food preparation, cooking and cleaning tasks ... Keeps record of cooler and freezer temps * Assists in all areas of the kitchen as needed * Perform ...

The Big Salad

Crew Member

Farmington, MI

$12 - $14/hr

While the customer makes their choices, the chef behind the counter fills the customer's bowl with ... Job Types: Full-time, Part-time, Temporary Salary: $12.00 to $14.00 /hour Experience: * Food ...

The Big Salad

Crew Member - Ann Arbor

Ann Arbor, MI · On-site

$15/hr

While the customer makes their choices, the chef behind the counter fills the customer's bowl with ... Job Types: Full-time, Part-time, Temporary Salary: $15 /hour Experience: * Food service: 1 year ...

The Big Salad

Crew Member - UD Law

Detroit, MI · On-site

$10 - $15/hr

While the customer makes their choices, the chef behind the counter fills the customer's bowl with ... Job Types: Full-time, Part-time, Temporary Salary: $10.00 to $15.00 /hour Experience: * Food ...

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Showing results 21-40

All JobsChef JobsTemp Chef JobsTemp Chef Jobs in Michigan

Temp Chef information

What is a temp chef?

Temp chefs, also known as temporary chefs, are culinary professionals who are hired on a short-term or contract basis to work in restaurants, hotels, catering companies, or private households. They may cover staff shortages, seasonal demand, special events, or provide expertise for a specific period. Temp chefs can have various specialties and skill levels, and their assignments can last from a single day to several months. Their flexibility allows businesses to maintain high standards and consistent service during busy periods or when permanent staff are unavailable.

What are the key skills and qualifications needed to thrive as a temp chef, and why are they important?

To thrive as a Temp Chef, you need solid culinary skills, food safety knowledge, and experience in a variety of kitchen settings, often supported by a culinary certificate or relevant work history. Familiarity with commercial kitchen equipment, food handling certifications, and tools like inventory management systems is typically required. Strong adaptability, time management, and clear communication help you quickly integrate into new teams and work efficiently under pressure. These skills and qualities ensure you can deliver high-quality food and maintain kitchen standards in diverse, fast-changing environments.

What are some common challenges temp chefs face when adapting to new kitchens and teams?

Temp Chefs often need to quickly acclimate to unfamiliar kitchens, equipment, and team dynamics. This can involve learning new menus, understanding different food safety protocols, and building rapport with permanent staff—sometimes all within a single shift. Flexibility, strong communication skills, and a willingness to ask questions are essential for success. Embracing these challenges helps Temp Chefs deliver high-quality results and maintain a positive reputation for future assignments.

What is the difference between Temp Chef vs Line Cook?

AspectTemp ChefLine Cook
CredentialsCooking experience, culinary certifications (optional)Cooking experience, culinary certifications (optional)
Work EnvironmentTemporary assignments in various kitchensFull-time or part-time in a specific kitchen
Employer UsageStaffing agencies, event catering, hotelsRestaurants, hotels, catering services
Search & ComparisonOften compared for temporary vs permanent rolesCommonly compared for kitchen roles

Temp Chefs and Line Cooks both require culinary skills and experience, but Temp Chefs work on temporary assignments across different kitchens, offering flexibility and variety. Line Cooks typically work full-time in a single establishment, focusing on consistent kitchen operations. The choice depends on whether you prefer temporary, diverse work or a stable, ongoing position in a specific kitchen environment.

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

The most popular types of Chef jobs in Michigan are:

What are popular job titles related to Temp Chef jobs in Michigan?

For Temp Chef jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Temp Chef jobs in Michigan look for?

The top searched job categories for Temp Chef jobs in Michigan are:

What cities in Michigan are hiring for Temp Chef jobs?

Cities in Michigan with the most Temp Chef job openings:

Temp Chef jobs near you
Infographic showing various Temp Chef job openings in Michigan as of August 2026, with employment types broken down into 68% Full Time, 30% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution.

Catering Line Cook / Mostly Days / Tip Share

Catered Creations, Inc.

Grand Rapids, MI • On-site

$21/hr

Full-time

PTO

Re-posted 4 days ago

Job description


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.