$65k - $85k
assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and g…
Hospitality & Food · Cleveland, OH
Line Cook jobs in Cleveland, OH
Line cooks work a station through service, prepping ingredients, firing dishes to ticket times, and keeping their area clean, stocked, and organized during the rush.
70
Open roles today
$13–$25/hr
Typical pay range
$38k
Median, full-time
4
Fresh in this list
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01
Open line cook roles
12 shown of 70 · sorted by freshness
$16 per hour
restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about caree…
Looking for daytime work? The Opener/Days schedule is looking for employees who are able to work during the morning/early afternoon. Opening times vary by restaurant. Schedules for Openers can start as early as 6:00am. D…
The Line Cook is a key member of the Back of House team, responsible for executing high-level kitchen operations across all stations. This role requires strong culinary skills, attention to detail, and the ability to wor…
Role 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 complet…
$14 per hour
Position: Dishwasher Reports To: F&B Managers The Dishwasher is an integral part of our kitchen operations, ensuring the cleanliness and organization of all kitchen areas and equipment. Attention to detail and commitment…
$60k - $66k
a Sous Chef who thrives in a fast-paced, high-volume environment. You'll take hands-on charge of kitchen operations, mentor your line cooks, and maintain the culinary standards that keep guests coming back. This is the r…
$18 - $19 per hour
00 / Hour ~ Full-Time ~ Full Benefits ~ Hiring Immediately ~ Opportunities for Career Growth! At SSP America, our Line Cooks have the important role of receiving food orders, preparing delicious dishes for our guests, pr…
$14 - $14.5 per hour
Do you love to cook? Are you passionate about food? As a Cook on our team, you’ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you’ll be imm…
● Enforce safety, cleanliness, and sanitation procedures in line with health code requirements. ● Maintain equipment and kitchen... ...staff; lead ongoing development and mentorship. ● Ensure all cooks follow standardize…
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…
Here at Aramark, we take pride in the level of service and safety we provide. We’re hiring a Dishwasher to join our team who will take on the job of maintaining the cleanliness of our operations and kitchens. The best pa…
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What line cooks earn in Cleveland
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $13–$17 | $28k–$35k |
| Mid level | $16–$20 | $33k–$42k |
| Senior | $19–$25 | $40k–$53k |
Adjusted for the Cleveland market from national ranges.
03
What employers ask for
The skills these listings keep naming
Knife skillsStation organization (mise en place)Ticket-time managementGrill, saute, and fry stationsFood safety and sanitationPrep and portioningSpeed and consistencyTeam communication
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
Which stations have you worked, and which is your strongest?
Name them plainly: grill, saute, fry, pantry. Chefs staff lines by station, so an honest answer gets you placed where you will succeed.
How do you set up your mise en place before service?
Walk through your prep list, backups for the rush, and how you check par levels. Organization before service is the whole job in miniature.
What do you do when tickets stack up and you are in the weeds?
Say you communicate with the expo, call out realistic times, and work the board in order instead of panicking. Composure is what they are testing.
How do you keep food safe during a busy shift?
Mention temperatures, glove and cutting-board discipline, labeling, and time controls. Fluent basics signal real kitchen habits.
Tell me about a conflict with another cook during service. How was it resolved?
Keep it short: line tension is normal, you addressed it after service, and the shift got done. No drama in the retelling.
Can you work weekends, nights, and holidays?
This industry runs when others rest, so answer honestly. Reliability on the worst shifts is what earns station upgrades.
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Resume tips that move the needle
For line cooks specifically — generic advice costs you here
01
List the stations you can run: grill, saute, fry, pantry, or expo.
02
Include your food handler card or ServSafe certification; many states require it on day one.
03
Quantify volume with covers per service or the size of the line you worked.
04
Name the kitchens and cuisine styles, since a scratch kitchen reads differently than a chain.
05
Mention prep skills like butchery, sauces, or baking that let you flex beyond the line.
06
Where this role goes
Typical progression
01
Prep Cook
02
Line Cook
03
Lead Line Cook
04
Sous Chef
05
Chef de Cuisine
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