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Top 35 Kitchen Manager Interview Questions

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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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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"There are many appealing factors to being a Kitchen Manager. I love the fast pace that I am faced with on a daily basis. Also, I am a highly creative person. Crafting new dishes is a highlight for me. One of the reasons I am applying with your restaurant is because you are so well known for unique fusions and daring dishes."
The interviewer would like to know some of the reasons that you have chosen a career path of Kitchen Manager. By understanding your interests, and what drives you, the hiring manager will better know if you are a fit for their organization. Be sure to include some important facts about the company itself. This is a time to discuss your career interests and how this company will keep you excited for years to come.
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Question 4 of 35
How would you describe your work ethic?
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"I am a very dedicated and loyal employee. I saw on your website that you describe your company as honest, transparent and you go the extra mile for your customers. My work ethic is the same. I am honest, flexible, and come ready to work hard for my employer every day."
When the interviewer asks about your work ethic they are looking for specific examples or keywords they can relate to. When you read the company job posting or job description do they refer to particular company ethics? Talk about their values and how those align well with your personal work values. Some characteristics you may want to use are: - Determined/Driven - Accountable - Humble - Respectful - Dependable
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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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User-Submitted Interview 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?
User-Submitted Answers
1.
With humour, praise, and team work.
2.
Remain calm and positive, tell your team they are doing a great job. Reassure them if they see you stressed out then that reflects there ability to deliver.
3.
By being there to help them in all ways possible if it means to get on the line and help with orders or run for the back up food what ever it takes to get the job done.
4.
Reassure them they are doing a good job and keeping the pace.
5.
Planning, don't bear down on employees, praise hard work, respect employees, set the pace.
6.
Staying posting and givING good fedback.
7.
Staying posting and givING good fedback.
8.
Try and encourage them that they can do it.
9.
I would motivate employees to keep calm under pressure, that even in stressful times, we can still have fun, and to not let it get the best of us. It will soon pass.
10.
I would participate in the situation. Work along with them and let them assure that situation is under control and we are doing good job.
11.
I would participate in the situation. Work along with them and let them assure that situation is under control and we are doing good job.
12.
Keep the atmosphere positive and give constant encouragement and lead from the front.
13.
Show appreciation and be helpful.
14.
Letting them know how a great team we are. Together we can do it.
15.
It's good to thank your staff for all their hard work and dedication and to let them know that you appreciate them.
Question 2 of 35
What do you know about our restaurant?
User-Submitted Answers
1.
I know that Chartwell Residences have 130 residences in Candad.
2.
It's one of the top companies to work for in the uk. It serves a great variety of dishes which are exciting and different from near by competitors.
3.
I know the we thieve on our food so making the best meals possible will bring back more clients.
4.
The restaurant offers a variety of menu items some of which offers healthy choices. There are different departments such as: Pantry, Pastry, Range, Deli. Throughout the hotel there are a number of cuisine offered.
5.
It provides casual and fine dining to guests and I know about the location.
6.
That productivity is good, and customers are always happy there is a positive feel.
7.
I have worked for 5 year in a conjoining school.
8.
You opened your restaurant in 2008 with three seperate dining rooms where people can book their parties, weddings, and event luncheons, where they can enjoy dishes such as certified angus beef steak, which is one that you're known for, having been voted for best steakhouse in 2012 by MD independant. The food quality and service is what won you the best restaurant in 2011 and 2012 by MD independant.
9.
I know it is a well established place and I would like to help improve it to higher standards.
10.
I have been with this company for 25 years.. I know just about everything, most important is to serve our students a great meal in a friendly and timely fashion.
11.
I know how to follow instructions and school safety rules.
12.
That it is a well established facility that constraints on making the cstumers happy.
13.
Whats are the 3 top weaknesses in the kitchen.
14.
I know that you were built by ABC Architect Ltd is also know in 1969 it was a pub and then turn into a cinema.
15.
Its small, but is growing gradually so their will be challenges to be met and accomplished.
Question 3 of 35
What appeals to you about the role of kitchen manager?
User-Submitted Answers
1.
I love the joy, want to earn a good salary. I want to be an effective manager. It's me, my dream.
2.
It is a stepping stone in my career delovpment. One I iknow I can handle and will enjoy.
3.
Because my fellow team mates really like me to lead them.
4.
To further develop my love for cooking.
5.
This position would allow me to be the leader I know I can be, to motivate and encourage employees to work hard, and work as a team. To share my knowledge and experience working in the food service industry. This position would allow me to grow and move up towards my desired career path.
6.
I like to be in charge and I love to put my stamp on a kitchen.
7.
It has always been a passion of mine.
8.
Because It is what I have a passion for.
9.
I feel I'm a great leader and very knowledgeable at managing a workplace environment.
Question 4 of 35
How would you describe your work ethic?
Question 5 of 35
We put a lot of emphasis on the cleanliness of our restaurants. How important is cleanliness to you?
Question 6 of 35
Our restaurants are open evenings and weekends. What are your preferred shifts? Do you have any limitations to your availability?
Question 7 of 35
What Food Safety training do you have?
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?
Question 9 of 35
When you suffer a setback, how does that emotionally affect you and your work?
Question 10 of 35
We have had concerns with employee theft recently. What would you do if you caught a co-worker stealing?
Question 11 of 35
What are your salary expectations?
Question 12 of 35
How do you feel about performance incentives?
Question 13 of 35
What questions do you have for me?
Question 14 of 35
What unique qualities about yourself would you bring to our company?
Question 15 of 35
How can we motivate you on the job?
Question 16 of 35
Where do you see yourself in five years?
Question 17 of 35
What do you know about our organization?
Question 18 of 35
Tell me about an organization or group outside of work that you contributed to.
Question 19 of 35
Are you capable of handling disputes in a professional manner? How do you respond to customer complaints?
Question 20 of 35
When have you had to make a split second decision? How do you react under unexpected pressure?
Question 21 of 35
What would your friends say are 3 of your best qualities?
User-Submitted Answers
1.
As a outgoing funny motivated woman and that's a forward thinker that has compassion for others.
2.
Ambitious, hard working, charismatic, a leader, focused.
3.
Hard working, caring, organized.
4.
Very caring, outgoing for others, passionate.
5.
I am laid back, easy going, can get along with anyone. I pick up things quickly and love to teach others what I know, especially on the job.
6.
Friendly, cool, arrogant and assertive.
7.
As a hard worker always with good communication skulls and ability to problem solve.
8.
The would describe me as a fast, happy, and helping worker.
9.
Career oriented, respectful, manerable, and very humble.
10.
Friendly, hard working, respectful young man.
11.
Easy going, a people person, a morivator.
Question 22 of 35
Walk me through your experience as a kitchen manager.
User-Submitted Answers
1.
Because I think I fit well with the mission and values of this establishment, and think that my many years of expertise would serve to enhance Chartwells reputation.
2.
I would be good for this position because I have the respect of my coworkers and I know where we've fallen short at time when we need a help and I can keep this in mind and do better in those areas.
3.
I am confident, know about food preparation and food service, alert, aware of everything going on.
4.
Because I believe my experience and work ethic will assist the company company achvice their goal and contiune to grow.
5.
I would be good for this post on because I have lead a crew of people before and I know a lot about the kitchen and how to keep it running.
6.
I have the skills, knowledge and experience that allow me to teach others, to show them how to work calm under pressure, how far hard work can take you, show that I can be effective in the kitchen, not only on the line but other reasponsibitiles as well.
7.
I would like to show my enthusiasm and positivity in this role I feel I would be a great prospect for this position.
8.
I have experience with the job position.
9.
I feel that you poses strong management capabilities and have strong work ethic.
10.
Because of my various experience as a kitchen manager in could implement a vusion of flavors and spices and different techniques.
11.
I feel that I have the right drive and initiative to execute the standards and even excel.
12.
I feel I'm a good fit for this position due to my 12 years of resteraunt experience and operating my own business tought me how to manage a kitchen staff.
13.
I have worked for various large companies in this area, not only do I know the company polices I know their peek times, their target audience and can plan hoe to make my kitchen more suited.
14.
I am very passionate about cooking. I have strong leadership skills and work great under pressure.
15.
I would be good for this position because I am a very hard working ambitious young man. I am a perfectionist and I have lots of energy so I will never complain about work and whether I want to or not I will spend tireless hours outside of work thinking about how I can improve. I will bring my experience and open mind to your company.
Question 23 of 35
If you were to try to take corrective action with an employee, what would be your approach?
User-Submitted Answers
1.
It would depend on the situation, if the employee was doing something that would harmor influence a staff or customer, I would rectify the behaviour immediately... If I had to do it at the time, I would debrief with the employee at the end of the shifts, ensuring that they understood the reason why I reprimanded, and ensure that they would not do it again.
2.
Well that depends on the situation. And how business is go g but what I would do is take them to the side and have a conversation to see how we could rectify the situation.
3.
If a protocol was breached then the situation would be dealt with immediately.
4.
Right then and there to improve the flow.
5.
Depending on the issue yes I would wait.
6.
I would have to do it at a time that was convent, I would make sure there was no orders and then pull my employee to the side.
7.
I would report to management if it was not to do with food.
8.
It depends on the circumstance, if it's serious and needs to be addresssed right away, I would discpline them immediately. If it can wait, I would let them know I need to talk to them after their shift.
9.
I would wait till the shift was over to discuss the matter unless it needed sorted there and then.
10.
I would wait until the shift is over and everyone is out.
11.
I would wait till shift was over so we could sit down and discuss the issue.
12.
It depends on the reason if was something that was a major food safety hazard then yes straight away if not so serious then it can wait until a quiter period.
13.
I would take him/her out of the station and bring them into the office to try to discuss the reason for problem and try to solve it with out any other problems.
14.
Depending on the severity of the situation I would immediately address the matter.
15.
Relevant to the offence, If I feel it had affected the shift it would be there and then.
Question 24 of 35
How do you see your career progressing within the hospitality industry over the next 3 years?
User-Submitted Answers
1.
To work the next 15 years in a job which nutures my love of both cooking & working with people a job that would allow me to spend more time with family & friends eg grandkids, aging parents... A job which makes a difference in peoples lives, I am high energy, so don't see myself fully retiring.
2.
My future goals inside the company is to become a position chef and continue to learn because I thieve on the knowledge of food.
3.
To manage a kitchen in a hotel or resort environment.
4.
To open my own buisness one day.
5.
To have a great staff and the kitchen to run smoothly, and for once achieve our goal and make money.
6.
I plan on pursing my degree in Hosptiality Management and hope reach that goal in 5 years.
7.
I would like to move further up the ladder but I would like to give it my all in this position.
8.
Coordinate my own kitchen.
9.
To lead a team of good workers in a restaurant with great customer satisfaction.
10.
To be hopefully still part of the team maybe in a more senior position.
11.
To become a owner of a successful restaurant.
12.
To work up into catering management, such as regional catering manager.
13.
To learn as much as possible in the cooking industry as possible and someday own my own restaurant.
14.
My future goals are to continue in the managerial field and one day open my own establisment.
Question 25 of 35
How will you ensure that you are respected and listened to as a kitchen manager?
User-Submitted Answers
1.
Yes because I always have posting feedback.
2.
Yes, I believe I have earned the respect of my team as I have proven how valuable I am.
3.
I hope they do I don't get the impression that are not listening to me.
Question 26 of 35
What do you think are the top 3 qualities required to be a successful kitchen manager?
Question 27 of 35
Have you dined with us before? What would you change or improve?
Question 28 of 35
You have discovered that an item on the menu is not selling well. What would you do next?
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?
Question 30 of 35
Tell me about yourself.
Question 31 of 35
What is your greatest weakness?
Question 32 of 35
Clear communication is incredibly important in a kitchen setting. Rate your communication skills from 1-10.
Question 33 of 35
How do you show your kitchen staff the importance of communication in the workplace?
Question 34 of 35
How do you determine priorities when you have multiple urgent needs in the kitchen at one time?
Question 35 of 35
Would you consider yourself a creative person?

About Kitchen Manager

April 9th, 2017

Kitchen managers are responsible for overseeing the operations in professional kitchens and ensuring that everything runs smoothly with minimum mistakes, accidents, equipment problems and staff issues. In addition to the overall supervision, kitchen managers also assist in ordering and purchasing products when necessary. During rush hour they pitch in and help with plating, serving or any other task so that customers get their orders on time.
A high school diploma or equivalent is sufficient to get hired as a kitchen manager in any professional kitchen. What is more important than your qualifications is your experience as a kitchen manager. Very few employers if any will even consider an applicant who has no hands-on experience. Working as a kitchen manager can be challenging as you are in charge of everything and sometimes a lot of things can go wrong. It takes someone with experience to be able to handle it all with equanimity and make sure that customers do not face the consequences of any chaos in the kitchen. Doing an internship is the best way to get the necessary kitchen manager work experience.
In addition to the job knowledge, kitchen managers must have excellent leadership, organizational, communication and problem-solving skills.
At your interview for a kitchen manager role, your interviewer is sure to ask you about your experience. What kind of a kitchen did you work in? What were your responsibilities in the kitchen? What are your strengths that make this a good job for you? Do you have any weaknesses that could compromise your efficiency in the kitchen? Some questions are tough to answer but you can get the edge by going through mock interview questions and getting a look at some of the more commonly asked questions at kitchen manager interviews.

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