☛ How many employees report to you? How many of those are managers?

☛ Who do you report to?

☛ What is the volume/revenue your establishment is doing in a year?

☛ What is your favorite food to eat?

☛ What is your favorite cuisine to cook? Why? (Look for use of ingredients)

☛ Give me an example of a Springtime menu you would prepare for me? (Look for use of in-season ingredients)

☛ Why did you choose to become a Chef?

☛ What do you do to stay educated about new trends?

☛ What do you do to insure the quality of the food going out to customers?

☛ Give me an example of someone you have trained or mentored. Where did they start and where are they now?

☛ How do you take ownership in your position there at ________ (company)? (look for guest interaction, financials, organization, cleanliness, quality)

☛ How do you insure/test the quality of your ingredients?

☛ Tell me about an accomplishment that you are most proud of in your career.

☛ Describe to me a problem you had with an employee and how you handled it.

☛ Tell me about your management style.

☛ Tell me 3 things that you consider to be your strengths.

☛ Tell me something you would like to learn or improve upon.

☛ How involved are you in the beverage aspect?

☛ Tell me about your wine knowledge.

☛ How involved are you in the financial aspect of your business? Budgets/forecasting?

☛ How involved are you in executing labor cost? If your labor is running high, what measures do you take to control it?

☛ How involved are you with the menu development and overall design? Who do you feel should be involved in the decision?

☛ How involved do you get with Purchasing and Receiving?

☛ How involved are you in the risk management side of the business?

☛ What are your thoughts on progressive discipline?