First there was a scheduled phone interview You had to get through and, if they were satisfied with your answers, you were scheduled for a face to face with the chef. During the phone interview you were told what the position paid right off the bat. I was asked what I knew about the company and about that location in particular. I was also given a tour of the kitchen which was surprisingly small given the enormous volume it services.

All the people applying for non managements culinary positions have to answer a very complete test with about 50 questions. After that, the Chef proceeds with his interview which is even more difficult. They definitely know what are looking for. All the questions are about your knowledge about technical and practical procedures in the kitchen.