Executive Chef 

How did you get your current job?
I found my current job at a job fair when I was attending college.

What was the application process?
I submitted a resume and spoke with the consultant at the job fair, then I filled out an application at the restaurant the day of the interview.

Did you have to interview for your current job? If yes, what did the interview process entail?
Yes, I did interview. The interview process at the job fair was individual with whomever wanted to attend at the restaurant for my second interview it was one on one with the own. I had two interviews total.

If you can remember, what questions were you asked during the interview?
I was asked where I had worked before, what kind of position I was looking for, what kind of salary I was looking for, what I was looking for in an employer, and if I had transportation.

Do you feel your employer properly prepared you for your job? Explain.
Yes, this is more training than you get in most kitchens. Often you are thrown into the fire and you learn as you go this kitchen properly trained you before you began working by yourself or on the line.

Was there training for your current position? If yes, what did it entail?
There was training for my position from the owner and the current kitchen staff. They trained me on the preparation of the menus, where the food was located in the kitchen, where all the tools were and the general operation of all the equipment.

Do you feel your educational background prepared you for your job? Explain.
Yes, the education I received definitely helped me because you have to know kitchen terminology and knife cuts in order to work in fine dining. Without these skills commands being yelled out to me would not have made sense. I also would not have been able to do the paperwork part of working in a restaurant without the training on excel spreadsheets and the training on preparing certain paperwork.

If applicable, do you feel your internship experience helped you prepare for your job?
I did not have an internship.

If someone wanted to go about getting a job similar to yours, what would you recommend for him or her to do?
Get as much experience as you can in the field and find a chef to mentor you. I would also recommend going to culinary school because the lessons learned there are invaluable. You will learn both the food an the business side here and it will also help you move up in your career faster. I would also recommend getting a hospitality management degree because there will be a day when you want to step out of the kitchen and do more.

What skills do you think a person should have if they want to pursue a position like yours?
Proper sanitation skills, knife cuts, knowing mother sauces and cooking terminology, you will have to know how to interact with customers, managers, and coworkers because communication is key. You will also have to know how to use excel and restaurant management software, do inventories, keep a track of profit and loss, know how to order food and cost it out. This business is all about chasing the penny.

Do you feel that you need a certain level of education or training to be successful in your job?
Yes and no training can only take you so far, but if you just want to work in a kitchen and education is not necessary. If you want to advance into management positions education is necessary.

What advice would you give to someone who was about to start work in your position/ line of work?
Develop a thick skin because kitchens are not the nicest environments, be prepared for long hours, hot environments, you probably won’t get any benefits initially, you will have to work on holidays and weekends, and make sure you have a passion for what you are doing or this profession will eat you up. You will have to work your way from the bottom up.