1.10.2008

Pass Me The Mustard, Honey!


Our interview process seems pretty simple to us, complicated to the applicants. We do it the way we do, so we can easily weed out the liars, creeps, and those that over state their abilities.

You have to complete an application, online or in person. You have to submit a resume. You have to complete two interviews. If you are applying for a management or asst or sous chef or chef position, you need to submit a well written statement about your ideas and thoughts on our cuisine/concept/philosophy, so we can see if you're on the same vibe as us, in other words, do you "get it"? You also have to submit a sample menu that ties into the statement you just wrote. These can be submitted with your resume.
Once you have completed the interviews and we have called your references and found out which ones are your cousin, your best friend, somebody who was never your boss in the first place, we'll call you back and tell you that since couldn't provide professional references, or whatever, your application will be filed in the circular bin. If you've actually completed all this properly, you get to do a chef demonstration, 1 hour to prep and cook 3-5 items (just individual items, not entire entrees if you don't want) that demonstrate your understanding of our cuisine and showcase your culinary talents.

So yesterday, we were interviewing a Sous Chef candidate, who had been hounding us for an interview for the past 3 weeks. I had already called his references prior to the interview, so I knew this would be interesting.....okay, so walk me thru your resume....

"I was Kitchen Manager at so and so place, and I brought food and labor cost down to 20%. I elevated the restaurant from casual cafe to a fine dining establishment."
Isn't this the restaurant behind the Target and movie theatre??? Didn't know you could find fine dining in a Lowe's Home Improvement parking lot, but ok. Regarding your statement about financials, which was it, the food or the labor cost down to 20%?
"It was both, combined."
Well those two costs aren't related to each other.
"I might have my numbers wrong."
Were you actually responsible for tracking your food and labor costs, running results each month, posting journal entries to your Profit and Loss and answering for them to the owner?
"I didn't do that. The owner did it."
So what did you do that had to do with your claim that you ran food and labor cost at 20%?
"I ran the shift."
Next question. I see on your sample menu you provided us that you listed Russian Borscht. Will you be able to prepare that during your chef demonstration?
"Um, I've never made that before. I just thought it sounds good."
Alright, next on your sample menu, you listed a chicken frittes. Do you know how to make this?
"Sure."
So if I take you in the kitchen right now, give you a cutting board, knife, whole chicken and ask you to debone it entirely without breaking it down from the whole state, will you be able to do that?
"I'm a fast learner."
Okay, next on your sample menu, you listed a salmon entree salad with cherry walnut vinaigrette. Will you be able to make this as part of your demonstration?
"Oh, absolutely."
So, if I give you a cutting board, knife, whole salmon, bowl, whisk, vegetables and lettuce, you'll be able to demonstrate a 6 oz portion of this if we go in the kitchen right now?
"I'm not sure about cutting the salmon, but if you have some cut, I can do it."
And you're going to make the cherry walnut vinaigrette if I give you the ingredients?
"Don't you have some already made?"
Yes, we do, but you can't use ours. You have to demonstrate it yourself.
"Well, I know how to make honey mustard."
So does my wait staff.
Next!

1 comment:

Anonymous said...

I may not be able to cook brussel sprouts, but I can make honey mustard too. Good luck with your hiring endeavors.