$65k - $85k
Position Title: Executive Sous Chef Location: Cleveland, OH, Pay Range : $65,000 to $85,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bo…
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.
254
Open roles today
$17–$49/hr
Typical pay range
$55k
Median, full-time
8
Fresh in this list
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01
Open chef roles
12 shown of 254 · sorted by freshness
Position Summary Deloitte’s Workday practice is seeking a Senior Consultant, Package Managed Services to help clients design, implement, and optimize Workday VNDLY solutions that support contingent workforce operations.…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
Rockwell Automation is a global technology leader focused on helping the world’s manufacturers be more productive, sustainable, and agile. With more than 28,000 employees who make the world better every day, we know we h…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
$105.4k - $207.8k
Position Summary Our Deloitte Cyber team understands the unique challenges and opportunities businesses face in cybersecurity. Join our team to deliver powerful solutions to help our clients navigate the ever-changing th…
$105.4k - $207.8k
Position Summary Non-Human Identity Senior ConsultantJoin Deloitte’s Cyber team to help clients secure the machine, service, and application identities that power modern digital environments. In this role, you will asses…
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…
$60k - $66k
Sous Chef— Command a High-Volume Kitchen in Cleveland Ready to lead a dynamic kitchen team? This Polished Casual restaurant in Cleveland is looking for a Sous Chef who thrives in a fast-paced, high-volume environment. Yo…
Position Summary The Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This…
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…
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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.
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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
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Lead with food cost and labor percentages you achieved, not just kitchens you ran.
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List your ServSafe Manager certification and any state food handler requirements.
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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
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Executive Chef
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