☛ Describe the training that you have and how it relates to this position.

☛ In your experience, how does food cost factor into menu creation?

☛ What is your involvement with Purchasing and Receiving?

☛ List some of your favorite food vendors and why you like to with them.

☛ What foods do you like to pair together and why?

☛ How does your winter menu differ from your spring menu?

☛ How do you control the quality of the food that goes out to customers?

☛ How do you take ownership over customers' experience of your restaurant?

☛ What do you do when customers request ingredient substitutions?

☛ How do you handle special diets (such as gluten free diets)?

☛ Recall a time you handled a situation with a disappointed customer.

☛ How do you keep labor costs under control?

☛ Describe your approach to hiring staff. What do you look for?

☛ Recall a time that you fired someone. Why did you do it?

☛ How involved are you in managing your cooks?

☛ Describe your experience with multicultural and multilingual teams.

☛ Recall a time you resolved a conflict with a difficult employee.

☛ Recall someone who you have trained or mentored. Where did they start? Where are they now?

☛ How would you improve our establishment?