Get tailored insights about working at Kite Hill in one quick step.
Kite Hill interview questions
based on 3 ratings - Updated Nov 6, 2024
Averageinterview difficulty
Mostly positiveinterview experience
How others got an interview
100%
Recruiter
Recruiter
Interview search
3 interviews
Kite Hill interviews FAQs
Glassdoor users rated their interview experience at Kite Hill as 66.7% positive with a difficulty rating score of 3.33 out of 5 (where 5 is the highest level of difficulty). Candidates interviewing for Manufacturing Specialist and Quality Assurance rated their interviews as the hardest, whereas interviews for Manufacturing Specialist and Demand Planner roles were rated as the easiest.
Phone screen followed by multiple interviews with the hiring manager. I had 3 or 4. No interviews with any other employees. Pretty basic interview questions about past experiences. The process was long. Many red flags.
the hiring manager asked a few questions about how to plan / manage food supply chain.
she asked a few questions, checked planning experience, knowledge background, and asked my plan if the job is offered.
I applied through a recruiter. I interviewed at Kite Hill
Interview
The interview was very interesting! It was kind of a group and 1:1 interview -- there was a group of people interviewing me, but they took turns rather than interviewing me all at once. Every interviewer was very friendly and asked several questions each. Some questions were generic (For example, what are your strengths/weaknesses?) but one of the interviewers asked a hypothetical question where I was part of their team and checking the product for any flaws.
Overall, it was a very good interview experience and even though I did not get the position, I highly encourage those who are looking to work with non-dairy products or work with food in general to give Kite Hill a shot!
Interview questions [1]
Question 1
A Hypothetical Question (no right or wrong answer): If you have a cup of Kite Hill's cream cheese and there was bacteria growing on it, how would you go about looking for the cause of bacterial growth?