Catering Lead Production Cook - Hot Food & Events

Job Description

Job Description

Benefits:

• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Employee discounts
• Paid time off

Catered Creations is hiring a Catering Lead Cook to run hot‑food production for multiple catered events and grow into a true #2 / Sous over time based on performance.
This is a quiet, focused back‑of‑house role. Most of your hours will be 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.
Think of it like a team where offense and defense are on the same side but on the field at different times:

• Chef designs the game plan – what needs to be prepped, cooked, and when.
• Your job is to run the plays and think inside that plan – find the right racks, label pans and Cambros correctly, fire hot food on time, and get it into the right Cambros without him having to babysit. When something changes, you can think on the fly and make smart adjustments without creating chaos.

If you have both a love for the kitchen and a mind for it – you actually like timing, organization, and execution, not just “cooking whatever is in front of you” – and you don’t need a lot of chatter or constant “good job”s to stay motivated, this seat is for you.

Schedule
Client‑driven, not 9–5:

• Mon–Thu: Kitchen prep + corporate catering
  • ~7:30 am until the work is done (often around 5:00 pm; longer in busy season)
• Fri–Sat (May–December): Frequent event days
  • Late morning → late evening depending on events
• Jan–April: Fewer weekend shifts; mostly weekday prep with smaller events

Expect:

• 1–2 days off per week (not always Sat/Sun)
• Slower weeks: ~30–40 hours (Jan - March)
• Peak weeks (May–Oct + early Dec): 50–65+ hours with overtime

If you need fixed hours or guaranteed weekends off, this will not be a fit.

What You’ll Do

Production & Hot Food

• Work from detailed job sheets and a whiteboard plan
• Prep hot items and store them on correctly labeled rolling racks/shelves for each event
• On event days, pull the right racks, wrap and label pans (event + item + counts)
• Label Cambros so anyone can see what belongs where and how many pans there are
• Fire hot food in commercial ovens so it cooks low and slow, not just blasted last‑minute
• Transfer hot pans into the correct Cambros and stage them for the event team

Events & Support

• Help pull and load vans for events
• Work BOH on events when scheduled: refilling buffets, managing holding temps, helping with breakdown and loading
• Jump in where needed: prep, dishes, cleaning, trash

We’ll start you on events and deliveries so you see what “right” looks like, then train you on pull/pack, core prep, and finally ovens. You won’t be thrown on five events’ hot food on Day 1.

Pay & Benefits

• Base pay: $21–$23/hr (experience + capability)
• Weekend event differential: +$2/hr for Friday, Saturday, Sunday event shifts
• Tip share: pooled tips for prep, kitchen, events, dish (historically around +~$2/hr on top of base + differentials)
• PTO: paid vacation + paid holidays after 1 year
• Paid sick time: per Michigan law

Typical full‑time total comp lands roughly low‑$50Ks to low‑$60Ks/yr depending on rate, hours, and volume (no specific amount guaranteed).

Who Thrives Here (and Who Doesn’t)
We are family‑focused and high‑standard: no swearing, no drugs or alcohol on the clock, no gossip, no drama.
You will be working most days with one other person (Chef) in a separate kitchen storefront. This role suits someone who:

• Likes quiet, focused work more than kitchen banter
• Is self‑motivated and takes pride in clean, on‑time execution
• Wants to be trusted to run their lane once they know the plays

We hire and fire by these values:
Own the Work – Fully

• Finish what you start. Don’t leave pans, labels, or messes for others.
• No “that’s not my job.” If you see it, you handle it or clearly hand it off.

The Team Comes First

• Your pace and attitude help or hurt everyone.
• You step in when someone is in the weeds. No gossip.

Professionalism

• On time, prepared, clear‑headed.
• Phone stays away while work is going.

Coachability

• You can take direct feedback and change behavior quickly.
• You don’t need constant validation; your scoreboard is results.

Integrity

• Do what you say you’ll do, even when no one is watching.
• Say things directly, not behind backs.

This is NOT a fit if:

• You want a “chill” kitchen or a big social crew
• You get bored by systems, labels, and timing
• You need a lot of praise or hand‑holding to do your job
• You only want cold prep or a tiny station and avoid hot food, dishes, or cleaning

Basic Requirements

• Experience with hot food in high‑volume, banquet, catering, or production kitchens
• Comfortable on hot stations (ovens, grill, sauté), not just cold/garde manger
• Able to stand for long shifts and lift/carry 40–60+ lbs
• Valid driver’s license and insurable driving record
• Authorized to work in the U.S.