Food Service Mock Interview

30 interview questions and answers to help you prepare for an interview in the food service industry.

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Question 1 of 30

When were you able to resolve a problem within work?

Problem-solving and dispute resolution are fundamental skills to possess, especially in the food service industry where you serve customers every day and are often customer facing in your tasks. Show the interviewer that you are capable of problem-solving within the workplace, and making good judgement calls under pressure. Show that you can be a team player, even in the face of conflict.

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30 Food Service Interview Questions & Answers

  • 1. When were you able to resolve a problem within work?

  • 2. What would you do in the event of a grease fire, or other kitchen emergency?

  • 3. How do you get along with others at work?

  • 4. How do you show your co-workers the importance of communication in the workplace?

  • 5. What decisions did you routinely make in your last position?

  • 6. Tell me about a time when you went above and beyond for customer service.

  • 7. How would you handle a rude customer?

  • 8. Would your former boss describe you as a worker who gladly goes the extra mile to complete their tasks?

  • 9. What would you do if you caught a co-worker violating food safety standards?

  • 10. What is your first reaction when you do something wrong at work?

  • 11. How can we motivate you on the job?

  • 12. How would you rate your performance in this interview so far?

  • 13. Is compensation the most important factor for you when taking a new job?

  • 14. Why should we hire you?

  • 15. What is your favorite cooking technique?

  • 16. There are many options for you in the foodservice industry. Why do you specifically want to work with Company ABC?

  • 17. Do you agree with the phrase 'The customer is always right'?

  • 18. Name for me the three most, and three least common food allergies.

  • 19. Tell me about your food safety training or related certifications.

  • 20. How do you prevent cross-contamination?

  • 21. Are you available to work evenings and weekends, and attend special events?

  • 22. Tell me about your culinary education. What was your primary educational focus?

  • 23. What other back of house or kitchen roles have you held in the past?

  • 24. Who do you admire most in the culinary world, and why?

  • 25. In your opinion, what is the biggest food trend right now? Which is your favorite?

  • 26. Give an example of a fall-time menu that you would prepare.

  • 27. Tell me your involvement with budgets and food planning.

  • 28. If you were asked to lower your food costs, where would you start?

  • 29. What is the largest amount of people you have prepared food service for?

  • 30. How do you test the quality of your ingredients?