Cook - Interview Questions

‘Cook’ isn’t typically a role that you’d start within your culinary career, so expect there to be plenty of intrigue regarding your training and education. If you’re interviewing for the gig, chances are the employer’s already interested in what you put on your resume, so just expand on that. Did you go to culinary school? Train under some of the country’s most notable chefs? Work your way through the ranks of chiefdom? Plate the details during your interview.

A couple of skills will be evaluated in your response to this question – leadership, teaching ability, and strategic thinking. If you’ve held a cook position in the past, detail your process and make sure it touches upon all three skills. If this is your first time applying for a cooking role, there have probably still been times where you’re trained other cooks, right? Think about you handled these situations, and explain your process accordingly.

Is a restaurant kitchen not one of the most team-oriented environments there is? Be sure to expound upon this in your interview. Most likely, the employer is hoping for you to detail just how important teamwork is in the kitchen, and how you promote it during your shifts.

It’s incredibly important to account for diners with specific food allergies or special diets and, more often than not, an employer will be curious about how you’ve accommodated diets in the past. Specific menu items? As orders came in? Whatever your answer, just make sure it speaks to the diversity of people’s tastes and dietary restrictions.

Here’s your chance to delve into how you provide quality customer service. That’s the backbone of this question…no chef wants to have their food sent back, but how do you handle it? Prepare your most professional response for this. Have you had it happen before? Draw inspiration from that (albeit, less-than-fun) experience. How did you make sure the customer was satisfied with what came out of the kitchen next?

As a cook, you’ll be responsible for hiring and training cooks. This is a good question to reflect upon what traits you specifically look for in new hires. Make sure your answer is inclusive of different skill levels; obviously, you’re looking for cooks with some degree of training, but if you’re only looking for people with five-star restaurant backgrounds spanning three decades’ worth of culinary service, that’s problematic.

Very important question. In other words, what’s your process like in the kitchen. How do you keep your team working together, how are dishes made throughout the day and evening, and how do you maintain quality control? Aim for an answer that’s equal parts responsible and practical. “I make each dish myself” is completely unrealistic. However, many cooks always have their eyes on dishes before they go out the door. If this is you, make sure to bring this up!

A classic interview question, no matter what you’re applying for. Take some time to reflect on this question before the interview. Why do you want this job? Is it a step up from your last job? Are you hoping to grow into the role? Keep in mind, there’s only really one wrong answer here that involves phrases like “I don’t know,” “I just need a job right now,” “I’m hoping to use this as a way to get my next gig” (okay, maybe there are a couple of wrong answers). More than anything, prove to the employer that you’re excited about the job opportunity and hoping to learn from it.

Talk about the tables turning, yeah? Researching the restaurant beforehand is very important when answering this question. Another thing to keep in mind? Balance. The employer is asking this question for an honest response. They want to know that you know about their restaurant and that you’ll come in with your ideas. However, what they don’t want you to tell them is that their restaurant is the worst establishment on this side of the Mississippi, and by hiring you, they’ll be hiring their savior. 10/10 do not recommend.

Don’t forget about the financials! As a cook, you’re running shop in the kitchen, which includes juggling budgets and purchasing food accordingly. Detail your experience with this. For some extra oomph, consider using the S.T.A.R. interview method to help you hone in on specificity in your response.

1. Research the position and restaurant

Always research the position you’re applying for. This is doubly important as a cook, where 9.9 times out of 10 the interviewer will want to know that you know a bit about the restaurant. Plus if you’re hired, you’ll probably be spending 50+ hours a week in this restaurant’s kitchen. Why work somewhere you’re not excited about working? 

2. Be ready to talk menus

Preparation is key. If you’re coming from another restaurant where you had a hand in the menu creation, be ready to talk about this. Especially for cooks, your potential new restaurant will probably want your help in creating new menu items. Or they’ll ask you to add your spin on what they already have.

3. Write down any questions you have

Come up with a few questions that you have about the restaurant, position, etc. Not only is this pragmatic, but it also shows the employer that you’re “all in” on the process and genuinely interested in working for them.

4. Dress professionally

Always dress appropriately for an interview. How you present yourself goes a long way in making a positive first impression. Check out our post, What To Wear To Your Job Interview, for more guidance. 

5. Be yourself and show how much you care

Most importantly, be yourself! You know the master chef that you are, and it’s crucial to not get caught up in the nerves that come with a big interview. Show the employer why they need your culinary mastery in the kitchen right now. You got this!