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Temp Line Worker Jobs in Michigan (NOW HIRING)

Managed Staffing

Production Worker

Jackson, MI · On-site

$17 - $17.50/hr

Contract / Temporary (W-2) Shift: Night Shift | 6:00 PM - 6:00 AM Job Summary Hiring Production ... Strap skids for transport to the warehouse * Assist operators with production line setup * Monitor ...

TekWissen LLC

Production Worker

Farwell, MI · On-site

$13.25 - $16/hr

Production Worker Job Location: Farwell, MI 48622 Duration: 3 Months (Temp to Hire) Job Type ... Report issues to supervisor or line technician promptly. * Adhere to safety and quality practices ...

Bay City, MI

Vegetation Grounds Worker-Electric

Bay City, MI · On-site

$14.25 - $19.50/hr

... Temporary, Not union, with No benefits. Seasonal Vegetation Grounds Worker -Electric Department JOB SUMMARY : The Vegetation Ground Worker provides essential support for tree trimming and line ...

Aerotek

General Production Worker

Warren, MI · On-site

$17 - $17.50/hr

Operate automated conveyor line and testing equipment. * Gauge products as required. * Move ... If eligible, the benefits available for this temporary role may include the following: * Medical ...

Applebee's

Line Cook

Lanse, MI · On-site

$14.25 - $17.75/hr

Temps all food items per Concord * Receives all incoming food * Clocks in tickets and assures ... Less than 5% WORKING CONDITIONS: Subject to wet floors, hot and damp environment, extreme ...

Potomac Family Dining Group

Line Cook

Lanse, MI · On-site

$14.25 - $17.75/hr

Temps all food items per Concord * Receives all incoming food * Clocks in tickets and assures ... Less than 5% WORKING CONDITIONS: Subject to wet floors, hot and damp environment, extreme ...

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Infographic showing various Temp Line Worker job openings in Michigan as of June 2026, with employment types broken down into 1% As Needed, 56% Full Time, 31% Part Time, 1% Temporary, 10% Contract, and 1% Nights. Highlights an 94% Physical, 3% Hybrid, and 3% 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 5 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.