tips for getting hired

Joined Mar 7, 2002
I am compiling a list to use as reference material for my employee hiring strageties. I have my own thoughts, of course, but what are the most important things you (as Chef's) look for in a kitchen employee?

Thanks, Kevin
Joined Jul 31, 2000
Why don't you share your thoughts with us.

Give us an idea of your interviewing style, then we can comment, and support you.
Joined Mar 7, 2002
Thanks for the welcome, CC.

My apologies for starting my membership with a question, how rude!

The manager (head of foodservice operations) and I usually interview together in a relaxed atmosphere. I don't like to put undue stress on an already nervous job applicant. I normally am a good judge of character and tend to read people well. I go with my hunches (after studying the applicants resume of course).

I have my own criteria (good work ethic & training, cleanliness, loyalty, etc.) The real proof (as we know) is in the kitchen.

I was just wondering if you had any points that I could work into a hiring policy that would simplify our operation. I am always open to opinions and thought this may be a good place to brainstorm.


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