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Top 35 Kitchen Manager Interview Questions
Question 1 of 35
A kitchen manager must be a strong individual who is able to handle busy workloads. How do you keep motivated through stressful times?
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Kitchen Manager Questions and Answers
Question 1 of 35
A kitchen manager must be a strong individual who is able to handle busy workloads. How do you keep motivated through stressful times?
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"I am best motivated through words of praise and recognition for a job well done. I do like to know that my efforts are being noticed. In my current position we have a kudos board and I do like that concept because it creates a healthy bit of personal competition in me as well."
The interviewer would like to know how you are best motivated during the most stressful periods of your day. Talk to the interviewer about the variety of ways in which you are motivated on the job, especially during peak stress times.
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Question 2 of 35
What do you know about our restaurant?
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"Your restaurant mission of excellent quality and service definitely resonates with me. Also, your loyalty to purchasing local ingredients really jumps out to me. It is probably why you are the longest standing business of all your competitors. I also love that you are working to make your kitchen green by recycling, composting, and minimizing energy costs."
Hiring managers often receive hundreds of applications per job. If you are lucky enough to land an interview, make some effort to conduct research on the opportunity. You don't need to be an expert, but you do need to be knowledgeable on the restaurant before your interview. Start by searching the restaurant's website and social media accounts. Then, take special note of any recent news articles, events or contributions they have made to the community. Identify their mission and values so that you can be clear on what they stand for.
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Question 3 of 35
What appeals to you about the role of kitchen manager?
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Question 4 of 35
How would you describe your work ethic?
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Question 5 of 35
We put a lot of emphasis on the cleanliness of our restaurants. How important is cleanliness to you?
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Question 6 of 35
Our restaurants are open evenings and weekends. What are your preferred shifts? Do you have any limitations to your availability?
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Question 7 of 35
What Food Safety training do you have?
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Question 8 of 35
We have gained a lot of momentum this year using social media marketing techniques. Do you follow us on Instagram, Facebook, or Twitter?
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Question 9 of 35
When you suffer a setback, how does that emotionally affect you and your work?
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Question 10 of 35
We have had concerns with employee theft recently. What would you do if you caught a co-worker stealing?
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Question 11 of 35
What are your salary expectations?
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Question 12 of 35
How do you feel about performance incentives?
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Question 13 of 35
What questions do you have for me?
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Question 14 of 35
What unique qualities about yourself would you bring to our company?
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Question 15 of 35
How can we motivate you on the job?
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Question 16 of 35
Where do you see yourself in five years?
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Question 17 of 35
What do you know about our organization?
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Question 18 of 35
Tell me about an organization or group outside of work that you contributed to.
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Question 19 of 35
Are you capable of handling disputes in a professional manner? How do you respond to customer complaints?
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Question 20 of 35
When have you had to make a split second decision? How do you react under unexpected pressure?
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Question 21 of 35
What would your friends say are 3 of your best qualities?
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Question 22 of 35
Walk me through your experience as a kitchen manager.
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Question 23 of 35
If you were to try to take corrective action with an employee, what would be your approach?
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Question 24 of 35
How do you see your career progressing within the hospitality industry over the next 3 years?
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Question 25 of 35
How will you ensure that you are respected and listened to as a kitchen manager?
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Question 26 of 35
What do you think are the top 3 qualities required to be a successful kitchen manager?
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Question 27 of 35
Have you dined with us before? What would you change or improve?
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Question 28 of 35
You have discovered that an item on the menu is not selling well. What would you do next?
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Question 29 of 35
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?
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Question 30 of 35
Tell me about yourself.
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Question 31 of 35
What is your greatest weakness?
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Question 32 of 35
Clear communication is incredibly important in a kitchen setting. Rate your communication skills from 1-10.
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Question 33 of 35
How do you show your kitchen staff the importance of communication in the workplace?
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Question 34 of 35
How do you determine priorities when you have multiple urgent needs in the kitchen at one time?
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Question 35 of 35
Would you consider yourself a creative person?
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