Kitchen Manager Interview Questions

"As a kitchen manager you will be responsible for managing the work environment of all kitchen staff from cooks to dishwashers. Employers look for candidates with strong leadership skills, past experience, and the ability to communicate the needs of a kitchen with management. Prepare for interview questions that ask about hypothetical situations, past experience, and health and safety standards."

244 Kitchen Manager interview questions shared by candidates

Top Interview Questions

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The Cheesecake Factory
Kitchen Manager was asked...March 20, 2010

If you were to try to dicipline an employee, would you wait until after the shift was over, or do it right then and there

1 Answers

I said I would wait, unless there was a pressing issue that had to be handled immediately. Less

Bar Louie

How to deal with employees who are not working to a satisfactory level.

1 Answers

Explain to them in a clear manor that we need to work as a team and ehat each employee must contribute to make it all work. Less

Romano's Macaroni Grill

After we walked through the restaurant he asked what were some of the things I saw

1 Answers

I didn't want to flat out tell him everything I saw was being done wrong or everything I saw was dirty. I told him I saw a few cleaning opportunities and he said, "Good, I want all of them, don't hold back". I was pretty straight forward from that point on Less

Mitchells & Butlers

Work experience, about the job etc

5 Answers

Professional manner I guess and got the job :)

Good 2018/2022.good.exp.

Egt. Very. Important. Capati

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Red Robin

What was my experience level in managing kitchen employees and if I was bilingual.

2 Answers

Yes i am managing in the kitchen

I told her I have 5 to 6 years of Kitchen management experience and I am able to communicate in Spanish enough to be understood in a kitchen setting. Less

TGI Fridays

What is your experience?

2 Answers

I work for TGI Fridays it's a corporate Restaurant at south beach location 0577 it's closed down for and I have over 15 years of kitchens experience Less

I worked for TGI Fridays years ago in Memphis, TN. I started as a server, then bartender, then shiftleader/trainer. My evolving 30 years in the restaurant industry covers kitchen mgr, bar manager to training General Manager. I have experience working catering, buffet, and fast food. I have new store opening experience and operating a multiple concept in 2 locations. Less

Mitchells & Butlers

How would I manage staff?

2 Answers

Lead by examples, pat on the shoulder, consider their personal circumstances, employ of the month scheme, training, encouraging etc Less

I need to lead first to our staff and I need make any understanding we need good relation when we are work together and make good positions and positive things etc Less

The Cheesecake Factory

how do you calculate food cost

2 Answers

Very simple formula: Food cost = begining inventory+purchase- ending inventory/ food much as the food sale is high your food cost will be low. Less

food cost is calculated by dividing the food waste dollars into the food sales

On a scale from 1-10. 10 being the most honest, how honest would you consider yourself.

1 Answers

LOL! I completely over analyze these types of questions and never know how I should answer. Less

Oakwood Resort

He asked me if I was telling him the truth?

1 Answers

I asked him why would I lie?

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