I had to take a written test & then take a chef test. 1. How many employees report to you? How many of those are managers? 2. Who do you report to? 3. What is the volume/revenue your establishment is doing in a year? 4. What is your favorite food to eat? 5. What is your favorite cuisine to cook? Why? (Look for use of ingredients) 6. Give me an example of a Springtime menu you would prepare for me? (Look for use of in-season ingredients) 7. Why did you choose to become a Chef? 8. What do you do to stay educated about new trends? 9. What do you do to insure the quality of the food going out to customers? 10. Give me an example of someone you have trained or mentored. Where did they start and where are they now? 11. How do you take ownership in your position there at ________ (company)? (look for guest interaction, financials, organization, cleanliness, quality) 12. How do you insure/test the quality of your ingredients?

Had 2 interviews after getting past the recruiter. First was virtual with the Campus Executive Chef and an HR person. 2nd was a food demo with Campus Chef and Regional Chef.