Question 1

Walk me through the stations you've worked and which one you're strongest on.

Accepted Answer

The chef is sorting you into a spot on their line. Saying you can do everything tells them nothing. Naming grill, sauté, fry or garde manger and describing it tells them where you'd start. Name each station you've actually run, not ones you've stood next to Pick your strongest and say why, for example you like the timing on sauté with a few pans going at once Mention the menu style, such as scratch kitchen, high-volume brunch or banquet Say which station you'd like to learn next

Question 2

How do you set up your station before service?

Accepted Answer

Mise en place is the whole job. A cook who can describe their setup step by step usually doesn't go down in the weeds by the second turn. Read the prep list and check the par sheet against what's in your lowboy Set your pans, towels, sanitizer bucket, tasting spoons and backups within reach Taste sauces and check seasoning before the first ticket Label and date everything, and pull backups from the walk-in before the rush

Question 3

Tell me about the worst night you've had on the line. What happened and what did you do?

Accepted Answer

Every cook has been buried. The chef wants to know if you stay calm, communicate and recover, or if you go quiet and let tickets pile up. Set the scene briefly: a big party walked in, the fryer went down, someone called out Say what you did in order, such as calling it to the expo and asking for help on garnish Explain how you caught back up and kept plates consistent Name what you changed afterward, like prepping deeper on that item

Question 4

What temperatures do you hold hot food and cold food at, and how do you cool a big batch of stock?

Accepted Answer

Food safety mistakes shut restaurants down. They need to know you know the danger zone and the cooling rules without looking them up. State the hot and cold holding temperatures your local health code uses Describe cooling in stages: shallow pans, an ice bath or ice wand, stirring, then into the walk-in uncovered until it's cold Mention logging temps if your last kitchen kept cooling logs Say you'd check with the chef on house rules, since health codes differ by area

Question 5

Do you have a food handler card or a manager food safety certificate?

Accepted Answer

Many areas require a food handler card for anyone who touches food, and some kitchens want a certified food protection manager on every shift. Rules differ by state and county. Say which card you hold, such as a ServSafe food handler or ServSafe Manager certificate If it's expired or you don't have one, say you'll get it before your first shift Mention allergen training if you've done it

Question 6

A server brings back a steak saying it's overcooked. The ticket says medium rare and you're sure you cooked it right. What do you do?

Accepted Answer

This tests ego. The guest is getting a new steak either way. The chef wants to see you fire it fast without starting an argument at the pass. Refire it immediately and tell expo the time Check the returned steak yourself so you learn something, not to win If it really was overcooked, own it and look at your timing or the grill hot spots Save any conversation about the ticket for after the rush

Question 7

How do you handle allergy tickets?

Accepted Answer

An allergy mistake can put a guest in the hospital. They want a cook with a routine, not someone who wipes a knife and hopes. Read the ticket twice and confirm with expo or the server if anything is unclear Change gloves, grab a clean board, clean pans and separate utensils Know which sauces, dressings and fry oil carry the allergen Keep the plate apart and hand it off with a clear callout so it isn't mixed up

Question 8

How fast are you with a knife? Show me how you'd dice an onion.

Accepted Answer

Knife skills show up on the stage anyway, so some chefs ask up front. They're looking for a safe claw grip, a sharp knife and consistent cuts more than raw speed. Talk through the cut while you do it: halve through the root, horizontal cuts, then vertical, then across Keep your guiding hand in a claw and your board steady on a damp towel Know the names of basic cuts like brunoise, julienne and chiffonade Mention you keep your own knife sharp and hone it during the shift

Question 9

Tell me about a time a chef or sous corrected you in the middle of service.

Accepted Answer

Kitchens run on quick, blunt feedback. A cook who sulks or argues slows down the whole line. Pick a real moment, such as plating wrong or letting a sauce break Say you answered "heard" and fixed it right away Explain what you did later to make sure it didn't happen again Show you understand why the chef cared, usually consistency for the guest

Question 10

It's the end of the night. What does closing your station look like?

Accepted Answer

The next shift walks into whatever you leave. Closing tells a chef whether you respect the people after you. Wrap, label and date everything that's going back to the walk-in Break down, scrub and sanitize the station, including under the equipment Write what you're low on for the morning prep list Rotate stock so the oldest product gets used first

Question 11

Why do you want to cook here, and what do you know about our menu?

Accepted Answer

They want someone who'll stick around past the first bad week. Cooks who've looked at the menu and eaten the food tend to stay. Name a dish or two and say what you'd want to learn from it Connect it to your experience, like braising or fresh pasta Say something honest about why you're leaving your current kitchen Keep it short and specific

Question 12

We're short a dishwasher tonight. Would you jump on dish between tickets?

Accepted Answer

Small kitchens run on people who help without being asked. This is a quick check on attitude. Say yes without making it a big deal Explain you'd keep your own station covered and clean first Mention times you've pitched in on prep, dish or receiving before

Cook interview questions and how to answer them

The 8 questions you will almost certainly get

A forgettable answer, and a better one

"Walk me through the stations you've worked and which one you're strongest on."

"How do you set up your station before service?"

Questions to ask them

Need more Cook interviews to prep for?

The question	What they want to know	Your angle
Walk me through the stations you've worked and which one you're strongest on.	The chef is sorting you into a spot on their line. Saying you can do everything tells them nothing. Naming grill, sauté, fry or garde manger and describing it tells them where you'd start.	Name each station you've actually run, not ones you've stood next to
How do you set up your station before service?	Mise en place is the whole job. A cook who can describe their setup step by step usually doesn't go down in the weeds by the second turn.	Read the prep list and check the par sheet against what's in your lowboy
Tell me about the worst night you've had on the line. What happened and what did you do?	Every cook has been buried. The chef wants to know if you stay calm, communicate and recover, or if you go quiet and let tickets pile up.	Set the scene briefly: a big party walked in, the fryer went down, someone called out
What temperatures do you hold hot food and cold food at, and how do you cool a big batch of stock?	Food safety mistakes shut restaurants down. They need to know you know the danger zone and the cooling rules without looking them up.	State the hot and cold holding temperatures your local health code uses
Do you have a food handler card or a manager food safety certificate?	Many areas require a food handler card for anyone who touches food, and some kitchens want a certified food protection manager on every shift. Rules differ by state and county.	Say which card you hold, such as a ServSafe food handler or ServSafe Manager certificate
A server brings back a steak saying it's overcooked. The ticket says medium rare and you're sure you cooked it right. What do you do?	This tests ego. The guest is getting a new steak either way. The chef wants to see you fire it fast without starting an argument at the pass.	Refire it immediately and tell expo the time
How do you handle allergy tickets?	An allergy mistake can put a guest in the hospital. They want a cook with a routine, not someone who wipes a knife and hopes.	Read the ticket twice and confirm with expo or the server if anything is unclear
How fast are you with a knife? Show me how you'd dice an onion.	Knife skills show up on the stage anyway, so some chefs ask up front. They're looking for a safe claw grip, a sharp knife and consistent cuts more than raw speed.	Talk through the cut while you do it: halve through the root, horizontal cuts, then vertical, then across