Benefits:

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.

Compensation: $21.00 per hour

Catered Creations is a locally owned catering company in Grand Rapids, MI, specializing in corporate events, weddings, and milestone celebrations. We’re known for scratch-made, crowd-pleasing food, organized systems, and calm, professional execution so our clients can actually enjoy their events. Our kitchen runs as a focused, low‑drama environment where people take pride in doing things the right way: on time, labeled, and dialed‑in. On the events side, our team shows up polished, prepared, and guest‑focused, treating every event like it matters, because it does. If you’re serious about your craft, want clear expectations, and like working with people who care, Catered Creations is a place where you can do your best work and be respected for it.

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Do you have experience cooking hot food in commercial ovens for catering or banquet-style events (not just restaurant a la carte)? If yes, briefly describe: typical guest counts, menu types, and what YOU were responsible for. or some *

Have you ever been the primary person responsible for timing and firing hot food for an event (loading multiple pans, managing oven timing, holding temps, loading Cambros) without a chef standing over you?*

From May through December, are you able and willing to work most Fridays and Saturdays, often with overtime and some 10–12 hour days? • Yes • No*

This role averages around 45 hours/week over a full year, with some 50–60 hour weeks in peak season and 30–40 hour weeks in slower months. Does this schedule fit what you are looking for over the next 12+ months?*

Are you able to stand for long shifts and safely lift and carry 40–60+ lbs repeatedly (pans, Cambros, racks)?*

Are you at least 18 years old, legally authorized to work in the U.S., and do you have a valid driver’s license with reliable transportation to our Grand Rapids kitchen (without relying on rideshares)?*

What is the most hours you have worked in a single week in a kitchen or food‑service job, and what made that week challenging?*

Our kitchen is small, quiet, and PG‑rated (no swearing, no loud/explicit music, no drama). Most communication is about the work, not small talk. Are you comfortable with that environment?*

Referral code from a current employeeIf no code provided, add their name instead.

Catering Line Cook Hot Food Production / Mostly Days

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