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 ...
Quick apply
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 ...
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 ...
Quick apply
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 ...
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 ...
Quick apply
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 ...
Cook
Southfield, MI · On-site
$12.75 - $17/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Southfield, MI · On-site
$12.75 - $17/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Brighton, MI · On-site
$13.50 - $18/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Brighton, MI · On-site
$13.50 - $18/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Haslett, MI · On-site
$12 - $16.25/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Haslett, MI · On-site
$12 - $16.25/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Farmington Hills, MI · On-site
$13.75 - $18.50/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Farmington Hills, MI · On-site
$13.75 - $18.50/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Brighton, MI · On-site
$13.50 - $18/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Cook
Brighton, MI · On-site
$13.50 - $18/hr
Our Cooks have the option to explore exciting opportunities for advancement in positions such as ... Temporary associates are not benefits eligible but may participate in the company's 401(k) program.
Line Cook
Armada, MI · On-site
$20/hr
Job Type Part-time, Temporary Description Position Summary We are seeking a reliable and motivated Line Cook to join our fast-paced, high-volume kitchen. This role is ideal for someone with prior ...
Line Cook
Armada, MI · On-site
$20/hr
Job Type Part-time, Temporary Description Position Summary We are seeking a reliable and motivated Line Cook to join our fast-paced, high-volume kitchen. This role is ideal for someone with prior ...
Line Cook
Almont, MI · On-site
$15 - $19/hr
Job Type Part-time, Temporary Description Position Summary We are seeking a reliable and motivated Line Cook to join our fast-paced, high-volume kitchen. This role is ideal for someone with prior ...
Line Cook
Almont, MI · On-site
$15 - $19/hr
Job Type Part-time, Temporary Description Position Summary We are seeking a reliable and motivated Line Cook to join our fast-paced, high-volume kitchen. This role is ideal for someone with prior ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 276264 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 276264 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 273815 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 273815 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$43K - $47K/yr
Job Detail Job Opening ID 280383 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$43K - $47K/yr
Job Detail Job Opening ID 280383 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 276887 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
COOK I
Ann Arbor, MI · On-site
$42K - $44K/yr
Job Detail Job Opening ID 276887 Working Title COOK I Job Title COOK I Work Location Ann Arbor Campus Ann Arbor, MI Modes of Work Onsite Full/Part Time Full-Time Regular/Temporary Regular FLSA Status ...
Line Cook
$14.50 - $18.25/hr
We hire line and prep cooks who understand high expectations for food presentation and execution ... proper food temps and following company specifications while maintaining a clean station and ...
Quick apply
Line Cook
$14.50 - $18.25/hr
We hire line and prep cooks who understand high expectations for food presentation and execution ... proper food temps and following company specifications while maintaining a clean station and ...
Temporary Cooks information
What is the difference between Temporary Cooks vs Part-Time Cooks?
| Aspect | Temporary Cooks | Part-Time Cooks |
|---|---|---|
| Credentials | Basic culinary skills, sometimes food handler certification | Same as Temporary Cooks, often with additional certifications |
| Work Environment | Varies by assignment, often short-term or seasonal | Consistent, scheduled shifts in restaurants, catering, or institutions |
| Employer Usage | Staffing agencies, event companies, temporary staffing firms | Restaurants, hotels, catering services with regular part-time roles |
| Search & Comparison Intent | Looking for short-term culinary work or seasonal jobs | Seeking ongoing part-time culinary employment with regular hours |
Temporary Cooks typically work on short-term assignments through staffing agencies or for seasonal events, while Part-Time Cooks have scheduled, ongoing shifts in restaurants or catering services. Both roles require similar skills and certifications, but their employment nature and work schedules differ.
How to become a temporary cook?
To become a temporary cook, you typically need some cooking experience or a culinary background, and often a high school diploma or equivalent. Applying to staffing agencies or temporary job platforms can help find short-term cooking assignments, and having basic kitchen skills and knowledge of food safety standards is beneficial.
Can I get a temporary cook job with no experience?
Temporary cook positions often do not require prior experience, as employers may provide on-the-job training. Basic skills such as food safety knowledge and the ability to follow instructions can improve chances of hiring, even for those new to cooking. However, some employers may prefer candidates with some related experience or certifications like a food handler's permit.
What are the most commonly searched types of Cooks jobs in Michigan?
The most popular types of Cooks jobs in Michigan are:
Catering Line Cook Hot Food Production / Mostly Days
Grand Rapids, MI • On-site
$21/hr
Full-time
PTO
Posted 15 days ago
Job description
Benefits:
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
What you’ll do
Chef designs the game plan. Your job is to execute it at a high standard:
Client‑driven, not 9–5:
Who this is perfect for
Basic requirements
- 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)
- 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
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
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.
About Catered Creations
Sourced by ZipRecruiter
Company size
11 - 50 Employees
Headquarters location
Grand Rapids, MI, US
Year founded
1986