35 Kitchen Manager Interview Questions (with Answers)

1.

How do you show your kitchen staff the importance of communication in the workplace?

As a leader, 'telling' and 'showing' are two very different things. Talk to the interviewer about how you personally put communication into action in the workplace.

Rachelle's Answer

"I show my kitchen staff the importance of communication through my willingness to ask questions if I do not understand the first time. I do not pretend to know something just to save face. By creating an environment where questions are encouraged, we have increased communication greatly, and have seen a better safety record and less food returned to the kitchen, as a result."

2.

Tell me about an organization or group outside of work that you contributed to.

Many hiring managers will choose one candidate over another because of their volunteer experience. They feel that it shows strong character and selflessness...all qualities that make a great employee. Talk to the interviewer about your willingness to give back to your community in some form of volunteerism. If you do not have formal volunteer experience you can draw on things you do in your spare time to assist friends, family, or even your current employer.

If you do have volunteer experience: "For the past 8 months I have volunteered every Wednesday evening at our local animal shelter. I will help with grooming the animals, feeding them, and walking them. It's been a really fun experience and rewarding at the same time."

If you do not have volunteer experience: "I have not formally volunteered in these most recent years, however; I spend a lot of time helping my sister who is a single mom. I will babysit on weekends, cook dinners for her and drive the kids to appointments when necessary. I feel that it is very important to take care of the needs of family."

Rachelle's Answer

"For the past 8 months I have volunteered every Wednesday evening at our local animal shelter. I will help with grooming the animals, feeding them, and walking them. It's been a really fun experience and rewarding at the same time."

3.

You have discovered that an item on the menu is not selling well. What would you do next?

Food costs are a critically important factor to the success of any restaurant and an under-performing dish can greatly affect those costs due to potential food waste. The interviewer wants to see that you are capable of taking important action when a situation like an under performing dish comes to light.

Rachelle's Answer

"If I discovered that a menu item was not selling well it would be very important for me to address this with the restaurant owner immediately. I would come to the owner with supporting facts and numbers. Not only that, but I would also approach the owner with a suggestion or two on what we can do to increase the sales or make a profitable menu change."

4.

We have had concerns with employee theft recently. What would you do if you caught a co-worker stealing?

Some businesses have trouble with employee theft and they need to make sure that they are hiring someone who is honest and trustworthy. Talk to the interviewer about the steps you would take if you caught a co-worker stealing.

Rachelle's Answer

"I am sure that you have an internal policy for employee theft so I can assure you that I would follow the required steps to report the theft. I am a trustworthy person with a strong track record of honesty with my previous employers."

5.

When you suffer a setback, how does that emotionally affect you and your work?

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Kitchen Manager Interview Questions

How do you show your kitchen staff the importance of communication in the workplace?

Kitchen Manager Interview Questions

How do you show your kitchen staff the importance of communication in the workplace?

Tell me about an organization or group outside of work that you contributed to.

You have discovered that an item on the menu is not selling well. What would you do next?

We have had concerns with employee theft recently. What would you do if you caught a co-worker stealing?

When you suffer a setback, how does that emotionally affect you and your work?

What unique qualities about yourself would you bring to our company?

Clear communication is incredibly important in a kitchen setting. Rate your communication skills from 1-10.

What appeals to you about the role of kitchen manager?

What do you know about our restaurant?

Our restaurants are open evenings and weekends. What are your preferred shifts? Do you have any limitations to your availability?

How can we motivate you on the job?

A kitchen manager must be a strong individual who is able to handle busy workloads. How do you keep motivated through stressful times?

How do you feel about performance incentives?

How would you describe your work ethic?

What questions do you have for me?

Are you capable of handling disputes in a professional manner? How do you respond to customer complaints?

We have gained a lot of momentum this year using social media marketing techniques. Do you follow us on Instagram, Facebook, or Twitter?

What Food Safety training do you have?

We put a lot of emphasis on the cleanliness of our restaurants. How important is cleanliness to you?

What are your salary expectations?

When have you had to make a split second decision? How do you react under unexpected pressure?

Where do you see yourself in five years?

What do you know about our organization?

Would you consider yourself a creative person?

How do you determine priorities when you have multiple urgent needs in the kitchen at one time?

What is your greatest weakness?

Tell me about yourself.

Part of being a Kitchen Manager is keeping an eye on food costs. What was the greatest cost-cutting effort you made at your previous employer?

Have you dined with us before? What would you change or improve?

What do you think are the top 3 qualities required to be a successful kitchen manager?

How will you ensure that you are respected and listened to as a kitchen manager?

How do you see your career progressing within the hospitality industry over the next 3 years?

If you were to try to take corrective action with an employee, what would be your approach?

Walk me through your experience as a kitchen manager.

What would your friends say are 3 of your best qualities?