☛ Why did you decide to become a chef? What other back-of-the-house positions have you previously held?

☛ Did you go to culinary school? What credentials did you earn through your culinary studies?

☛ What did you like best about the education experience? What did you like least?

☛ Where and how were you trained?

☛ What is your management style? What management style do you prefer for your supervisor to have?

☛ How many employees report to you? What levels are the employees who are your direct reports?

☛ Are you a team player? Describe your usual role in a team-centered work environment? Do you easily assume a leadership role?

☛ Do you have a sense of humor?

☛ Tell me about a difficult situation and how you handled it?

☛ Describe the relationship between back-of-the-house and front-of-the-house operations.

☛ Tell me about your experience with employee and workforce management. Describe the last time you had to discipline a subordinate.

☛ Are you able to work flexible hours?

☛ Is there a chef you admire the most? Who and why?

☛ What is your favorite cuisine? How many different types of cuisine are you capable of producing?

☛ What is your favorite cuisine to cook?

☛ What is your favorite wine?

☛ Tell me about your wine knowledge.

☛ Tell me about pairing wine and food.

☛ What trends are you noticing regarding wine and food pairings?

☛ What is an example of a springtime menu you would prepare for me?

☛ If you were asked to reduce fat and sodium in a menu, what would you do maintain flavor in the quality of the dish?

☛ What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.

☛ How do you test the quality of your ingredients?

☛ Describe your knowledge of food safety.

☛ How involved are you in the beverage component of your establishment?

☛ How involved are you with menu development and overall design?

☛ When are you happiest at work?

☛ If you were told that your food cost was high, what five things would you look at first?

☛ What is the average annual revenue of the restaurants you have worked in?

☛ How involved are you in the financial aspect of the business?

☛ Tell me about your budgeting, purchasing and inventory control experience.