I can one up this scenario for laziness and ease, recently I have no chilled in the lidded kettle, then the following day I pitch dry yeast or about 1/3 of the yeast cake from a prior batch to the kettle and ferment 7-10 days in the lidded kettle, then rack to keg...no issues to date. Sometimes I will keep the keg at ferm temps another 7 days as a secondary, before moving to the keezer. These are mid gravity ales, nothing too large.
Sometimes I will also seal the lid of the kettle w/ a plastic bag and string wrapped tightly around the kettle during fermentation, sometimes not, but will never open the kettle.
Easiest is to rack and pitch at the same time, but I also store slurry in the gallon zip lock bags as they are "sanitary" out of the box. Usually I rack a batch to a keg and store about a quart of the slurry in a zip lock, brew and repitch that yeast slurry to the next batch. lately I have only been using kettles and kegs in the brewery. Brew / ferment in kettle, rack to keg and save slurry in zip lock....repeat.