$60k - $75k
Job Description The Sous Chef is the lead culinary person responsible for supervising all culinary operations for a location. Compensation Data COMPENSATION: The Salaried rate for this position is $60,000.00 to $75,000.0…
Hospitality & Food · Cleveland, OH
Chef jobs in Cleveland, OH
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
538
Open roles today
$17–$49/hr
Typical pay range
$55k
Median, full-time
2
Fresh in this list
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01
Open chef roles
10 shown of 538 · sorted by freshness
Description AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Food Service Director/ Chef at Richmond Heights Local School District in Richmond Heights, OH . Come e…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
$65k - $85k
Position Title: Executive Sous Chef Salary: $65,000 to $85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bo…
At Marco’s Pizza, our team members are the heart of everything we do. As an Inside Team Member, you'll play a key role in creating exceptional guest experiences while preparing the high-quality pizzas we're known for. Wh…
$19 per hour
We are hiring immediately for full time SOUS CHEF positions. Location : Case Western Reserve University - 1619 Mistletoe Road, Cleveland, OH 44106. Note: online applications accepted only . Schedule : Full time; Days and…
Purpose Great restaurant memories come from many places. The sights, sounds, scents and as importantly the food. As Cook / Commis Chef, your passion for presentation and dedication to delivering flavour will complete eac…
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary This Healthcare Execut…
JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, sche…
$65k - $75k
Description NextGen Hospitality Solutions is looking for a passionate and skilled Kitchen Manager / Sous Chef to join our team at Scratch Kitchen in Cleveland. This full-time, on-site role provides an exciting opportunit…
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What chefs earn in Cleveland
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$64k |
| Senior | $30–$49 | $63k–$101k |
Adjusted for the Cleveland market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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