Cook interview questions

The title “cook” can include everything from head cook to short-order cook to prep cook.

Cooks can find work in full-service restaurants, quick-service restaurants, schools, hotels, hospitals, event venues, and more. They may also find employment at catering companies or in food trucks. A few cooks may also work in private homes.

Salaries will vary based on title and responsibilities. Head cooks make a median salary of about $25 an hour, while short-order cooks or line cooks make about $13 per hour. Private household cooks, or personal chefs, have a higher median salary at $18 an hour. Fast-food cooks make the least at about $11 per hour.

Education requirements and training requirements will vary from establishment to establishment. Some will require extensive schooling at cooking schools or culinary institutes, some may require previous apprenticeship experience, while others may require on-the-job training.

• Skills that cooks should have and demonstrate are strong communication skills, physical stamina, time management skills, and dexterity.

• Waiters and waitresses make up most food service employees, with 1.9 million of the 11.26 million employed, with restaurant cooks are a close second with 1.1 million employed.

Common Interview Questions for Cooks

1. Tell me about yourself

   This question is often asked at the beginning of an interview so the interviewer can get to know you better. They want to know what you are like outside of what is on your resume. This answer should be brief, focused, and relevant to the position.

   Example Answer:

   My name is Robert Miller, and I am an experienced cook with eight years of experience working in various number of kitchens. I am passionate about cooking and creating new and exciting dishes.

   During my years of experience, I have developed a strong understanding of culinary techniques, food safety standards, and kitchen operations. I am highly skilled in preparing different cuisines such as Italian, French, and Asian.

2. How would you respond to criticism from a customer about their dish?

   The restaurant industry is fast-paced, high stress, and quick turnover. People get a little crazy when it comes to their food.

   So, it is not uncommon for customers to send food back or complain about a dish. You, as the cook, need to be able to not only handle the criticism but resolve the complaint.

   With social media and customer reviews playing such a large part in a restaurant’s reputation these days, you must understand how to approach this situation with caution and respond courteously.

   Example Answer:

   I would assess the situation and do my best to remedy it for the customer. We want our customers to be satisfied with their meal and not only return, but leave us a favorable review. I will always meet the customers' needs to the best of my ability.

3. Are you familiar with the health codes in our specific state or county?

   A cook should understand the health codes and expectations put forth by the state or county in which you work. You won’t be expected to know the regulations verbatim, but you should have intimate familiarity.

   Example Answer:

   I am very familiar with the health codes in Fulton County and maintain all my certifications to keep my knowledge up-to-date.

4. What is the most stressful situation you have had while cooking professionally, and how did you handle it?

   It is no secret that restaurants are stressful environments. So much can go wrong so quickly. It is important that a cook can handle unexpected or stressful situations without creating panic.

   Example Answer:

   I would say the most stressful situation I’ve had was when the gas was turned off in the middle of one of our busiest rushes. Thankfully, it was human error, and the gas shut-off had been accidentally triggered, so we were able to get everything up and running quickly. But, in the meantime, we had our servers alert customers to the delays, ensure they had refills on their beverages and bread, and offer complimentary items when necessary.

5. If you found the kitchen understaffed during a rush, how would you handle it?

   Inevitably, you will be understaffed during a lunch or dinner rush at some point or another. People call out, quit abruptly, show up late. Your ability to handle the situation with minimal stress while maintaining the production and quality of the dishes is important.

   Example Answer:

   I always like to have a plan in place ahead of time. Each member of my staff should know what areas they need to cover should one, or more, of their coworkers be absent. If I find that we are short-staffed, I first assess the situation. What station is lacking, and who on staff has the skills and ability to cover that station? I will then shift responsibilities accordingly.

6. How would you prep work areas and ensure food and kitchen safety during your shift? There are procedures and regulations in place at the restaurant level and the county/state level. These should be understood and followed by all cooks and waitstaff to ensure food safety and staff safety.
   Example Answer:

   I follow all the food safety procedures the restaurant and state have in place. We keep food refrigerated at the right temperatures, wash the food and prep areas, cook everything to the proper temperature, and clean and sanitize all equipment on schedule.

   I also ensure that my staff follows proper handwashing procedures and wears gloves when handling food. In addition to this, I have all of the staff follow the rules of the kitchen and keep all walkways and areas clear to avoid dangerous collisions.

7. Tell me about your formal training as a cook. You may or may not have formal training depending on the job you are applying for and its requirements. If you face this question during your interview, be sure to touch on any of the restaurant’s requirements outlined in the job description.
   Example Answer:

   I completed a three-year apprenticeship with La Hacienda.

8. What made you want to be a cook?

   Most people don’t become a cook for the money. Unless you are a celebrity chef or work at a high level in a high-end restaurant, there isn’t much money to be made. So, speak to your passion.

   Example Answer:

   I have always enjoyed cooking, and I wanted to be able to share that passion with others. I also feel at home in the fast-paced environment that most kitchens have.

9. How many hours can you stand on your feet and not get tired?

   Your entire shift will be spent on your feet. In restaurants, shifts can vary from eight to ten to twelve hours long. You will need to be able to handle the job’s physical requirements to complete it successfully.

   Example Answer:

   I can comfortably work on my feet for at least eight hours without tiring.

10. Is it more important to deliver orders on time, or make the orders properly?

    The answer will always be “made properly.” Delivering orders promptly is certainly important, but ensuring that they are made properly according to the restaurant’s standards and the customer’s requests is more important.

    Quality matters in the food services industry, and customers may have food allergies that need to be addressed.

    Example Answer:

    It is more important to make sure that customer’s meals are prepared properly. Though, I do my best to make sure that all orders are delivered both on time and prepared to specifications.

11. How do you feel about working weekends and holidays?

    The foodservice industry never rests. Weekends are some of the busiest times for a restaurant, and many are open during holidays as well. Employers want to know that you are flexible and comfortable with the expected schedules.

    Example Answer:

    I am very comfortable working both weekends and holidays.

Interview Questions for Specific Roles

1. Line Cooks. A line cook, also called a chef de partie or station chef, is a cook in charge of one particular station in the kitchen. Those working as line cooks will be expected to prep ingredients, prepare dishes, plate orders, and more. You may see questions like:
   • You realize that you are missing ingredients for a dish. How do you handle it?
   • How can you make sure that shift changes go smoothly?
   • How do you handle the increase in tasks during rush times?
2. Prep Cooks. Like line cooks, prep cooks help prepare all the ingredients for the dishes so that the cooks or chefs are better able to prepare them. You may face questions like.
   • What would you do if your head cook asked you to prepare a sauce you have never prepared before?
   • In what order would you place the different ingredients in the refrigerator?
   • What menu items can you prepare?

Additional Cook Interview Questions for Employers

• Can you explain the difference between poaching and simmering? When would you use one method over the other?

• What are the advantages and disadvantages of using a cast iron skillet versus a non-stick skillet?

• Can you explain the concept of 'resting meat' after it's been cooked? Why is this step important?

• Describe the process of making a roux. What are common mistakes people make when making a roux?

• How do you proper angle to sharpen a knife at?

• Explain the process for tempering eggs? When would you need to temper eggs?

• How do you know when a steak is cooked to the desired temperature?

• What are some techniques for checking the temperature of meat?

• What is the difference between braising and stewing? What would you use one method over the other?

• Do you prefer to work alone or as a team?

• How do you ensure cooks always have adequate supplies during a lunch or dinner rush?