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Summary. Whether you're looking for practice interview questions or questions to ask in a line cook interview, this guide can help. Candidates should practice talking about their organization skills, technical expertise, and accomplishments. Interviewers should also consider asking about candidates' interpersonal skills in addition to these areas.
Working as a line chef can be a great job for college students, working parents, or chefs looking to establish themselves in their careers and gain hands-on working experience.
Applicants who come across as motivated and ready to work are much more likely to get the job than those who are dull, unprepared, or underqualified.
Discussing your experience cooking high-quality dishes in a fast-paced environment, closely following restaurant sanitation standards, cooking foods according to customer specifications, working with commercial kitchen equipment, and using classical cooking techniques are excellent ways of answering some of the most commonly asked interview questions for line cooks.
If you’re scouting for a job as a line chef, following the tips outlined in this article and taking Zippia’s best career advice will help you prepare for a successful interview and bring you one step closer to getting hired and leading a fulfilling career in the restaurant industry, one of the best industries for job diversity in the United States.
Key Takeaways:
If you're interviewing for a line cook job, prepare examples of your best work and of how you've put your skills to use.
When interviewing line cook candidates, assess their communication skills, organization skills, and applicable culinary expertise.
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As a Candidate:
Be prepared with examples of your top work. This could be a dish you created, a high-pressure situation you handled with finesse, or a time-saving system you implemented.
Highlight your organization skills. From time management to prepping ingredients, organization is a key part of being a successful line cook. Think of a few examples of times your organization skills really shone, and have those ready to go for your interview.
Brush up on your culinary knowledge. More than likely, interviewers are going to ask you about your culinary knowledge as a way to test your expertise and skill. To prepare for this, practice answering common line cook interview questions.
As an Interviewer:
Asssess candidates' interpersonal and customer service skills. Line cooks have to work well with others, whether that's the rest of their team or their customers. Line cook behavioral interview questions are the best way to find this out about your interviewees.
Look at candidates' culinary training. Skills can be taught, but finding a candidate with technical expertise that aligns with your organization's needs will save you valuable time and resources in training them.
Evaluate candidates' organization skills. Again, behavioral interview questions will give you insight into this. It's important to ask about these skills in the interview, because effective line chefs need to know how to organize their time, workspace, and processes.
There are several job-specific interview questions you should be prepared to answer when interviewing for a job as a line cook. Here at the top 13 common line cook interview questions and sample answers:
What kind of formal culinary training do you have?
If you’re applying to work at a restaurant or in a commercial kitchen, having some type of formal culinary education or food prep certification will help you stand out during the interview process and bring you one step closer to landing your dream job as a line cook.
One of the best ways to answer this question is by discussing what culinary school you attended, what you studied there or specialized in as a culinary student, and any food safety certifications you may hold, like ServSafe.
Example Answer:
I attended NHL Stenden in the Netherlands, where I received a Bachelor’s degree in international hospitality management. While at the school, I specialized in culinary studies and completed two internships at restaurants in Leeuwarden as a student chef.
Upon returning to the United States, I attended training courses and received food safety certifications from ServSafe and the New York City Department of Health.
What previous experience do you have working in the restaurant industry?
Highlighting your previous relevant experience is a great way to stand out among competing applicants and advance in the hiring process. If you have a reference letter from your previous employer, this is also a great opportunity to present that to the interviewer.
If you don’t have prior experience working as a line chef or in a commercial kitchen, this is a great opportunity to discuss other roles you’ve held that required solid communication and customer service skills, like, for example, a cashier, server, or sales associate.
Example Answer:
I have worked as a line chef for the past two years, where I have specialized in Michelin style, Italian and French cuisine. Prior to this, I also worked as a server for more than five years at several restaurants in Los Angeles County.
What type of foods and cuisines are you most familiar with cooking?
The best way of answering this commonly asked interview question is by highlighting your expertise with various foods and cuisines and discussing your high level of knowledge in preparing popular dishes.
Before going to your job interview, whether it’s in person, over the phone, or via video conference, it’s a good idea to review the foods and dishes the restaurant specializes in and highlight your experience preparing such meals in your interview answer.
Example Answer:
At culinary school, I received extensive training in preparing and cooking several cuisines, including American, German, Spanish, Chinese, Greek, Indian, Japanese, Mexican, and more.
Since then, I have become even more knowledgeable on the delicate practices involved with cooking Italian cuisine. I am especially familiar with making homemade pasta and am very excited at the opportunity to work for your restaurant as I know that is something you specialize in.
In your own words, can you tell me what the difference is between broiling and braising?
Restaurant owners looking to hire line chefs often ask interview questions like this to verify an applicant’s kitchen skills and culinary qualifications.
Providing a detailed answer can help to demonstrate your high knowledge level and competency in the kitchen.
Example Answer:
As a line chef, I understand the importance of broiling and braising food and recognize when each technique should be used.
As I was taught in culinary school, broiling refers to the process of using radiant heat, most typically from burners in an oven, to cook meat, vegetables, and other foods, while braising is the art of cooking using moist heat and is usually done using a covered pot with a small amount of liquid.
What were some of the challenges you faced at your last restaurant?
No matter what job you have or the industry you work in, you are bound to encounter on-the-job challenges at some point or another. This is especially true in the restaurant industry, as it is often considered a high-stress work environment.
Hiring managers, restaurant owners, and established chefs typically ask this common interview question in an effort to understand how you respond to pressure and challenges at work. A good answer both describes challenges and illustrates how they led to professional growth.
Example Answer:
The last restaurant I worked at was a very popular brunch destination, so our busy hours were often between the hours of 9 am and noon. On one particular Sunday, we were down two line chefs and a server.
As the only line chef in the kitchen that day, orders were piling up, and customers became impatient. Although it was a challenge, I worked as fast as I could while still taking care to ensure each plate met our high-quality standards.
How would you make the best use of your time when there are fewer customers at the restaurant?
Illustrating the methods you use when working in the kitchen and explaining how you stay productive at work, even during slower periods, is key to finding a rewarding job as a line cook.
Illustrating how you would be an asset to the restaurant is a perfect way of answering this interview question.
Example Answer:
Being in the restaurant and food industry for the past five years, I know firsthand how valuable time is. During slower periods at work, when there are fewer customers ordering food at the restaurant, I always focus on cleaning, food prep, and recipe development.
I find that this is the best use of my time as it ensures that the kitchen is thoroughly sanitized and well prepared for the next rush.
What do you think is more important: getting customers their meals quickly or taking extra time to prepare a meal to customers specifications?
Depending on what kind of restaurant or food establishment you’re seeking employment at, there could be a range of successful ways to answer this commonly asked interview question.
In general, restaurant owners and head chefs are looking for applicants who are able to thrive in a fast-paced working environment and who can keep up with high-speed demands while also consistently delivering high-quality dishes.
Example Answer:
I value quality over all else. I always do everything in my power to make sure that a customer enjoys their meal and all of their specifications are met.
That being said, I also place a high emphasis on speed and always keep my work area clean and organized so I can quickly cook quality food. I am very used to working in a fast-paced working environment and am fully dedicated to serving only the best dishes.
What are the five mother sauces of classical cuisine?
This interview question is aimed at testing a job seeker's skills and culinary knowledge.
Depending on the restaurant or establishment they work at, most line chefs are expected to have culinary training, which often includes advanced knowledge of classical cuisine and various cooking techniques using the five mother sauces.
Example Answer:
The five mother sauces are béchamel, velouté, espagnole, tomato, and hollandaise. While I was a student at The Culinary Institute of America, I received extensive training in classical cuisine cooking techniques using the five mother sauces.
And, more recently, as a line chef at Blackstone Steakhouse, I regularly worked with each of the five mother sauces.
Take me through the process you use to clean prep stations in the kitchen.
While cooking and food-prep are the main job responsibilities of a line chef, cleaning is almost equally as important. Illustrating your kitchen cleaning process can help you advance in the interview process and get hired as a professional line chef.
Since customer satisfaction and health are almost always a priority, most restaurant owners and hiring managers are looking for line chefs dedicated to keeping a clean workstation, meeting all food safety guidelines, and closely following all health department rules and regulations.
Example Answer:
I always keep a very clean workstation and closely follow all food prep guidelines and health safety regulations. Typically, I start by cleaning the grill, griddle, range, flattop, and flyer, then I whip down any other equipment, disinfect the food prep surfaces, and, lastly, clean the sinks.
What are some of the best dishes you’ve made in your career so far?
A perfect way of answering this common interview question, and making a great first impression on prospective employers, is by discussing previous meals you have made that perfectly showcase your creativity as a chef.
Example Answer:
The best dishes I’ve made in my career are those that allow me to use culinary creativity to blend a variety of flavors and create a unique dining experience for my clients. Some of the best dishes I’ve made in my career include seafood paella, Thai som tam, homemade marzipan, chicken parmesan, goi cuon, and Vietnamese pho.
How do you ensure that shift changes go smoothly in a restaurant?
Chefs are the backbone of the food and restaurant industry. As such, when hiring line chefs, employers are looking to get an inside look at their work style and see how they work as part of a team.
Illustrating the skills that make you a great team player and describing how you ensure stability and maintain the quality during shift changes is a great way to answer this question.
Example Answer:
As a line chef, I know that my biggest responsibility is to the customer. As such, I place a very high value on quality and constantly working to meet and exceed customer expectations at all times, including during shift changes.
During shift changes especially, I always make sure to clearly communicate with my team and keep my workspace clean and organized in order to continue delivering the best possible service.
How would you handle negative feedback from a customer about something you made?
Being able to take constructive criticism, especially when it comes in the form of negative customer feedback, is an essential skill all successful line chefs must-have.
Reiterating your strongest skills and experiences is a great way of answering this job interview question and painting yourself as the best candidate for the job.
Example Answer:
I truly value customer feedback and feel that in the past, it has helped me become a better chef as it allowed me to better understand customer expectations.
In the event that I received negative feedback on a dish I made, I would listen to the customer’s concerns and criticisms and do everything in my power to deliver them with a dish that is both satisfying and delicious.
What is your experience using commercial kitchen equipment?
Professional chefs and restaurant owners typically ask this common interview question to gauge an applicant's experience and see if their skills would be an asset to their restaurant and culinary teams.
Honestly discussing your qualifications can help you stand out among competing applicants.
Example Answer:
In my four years of experience working in a commercial kitchen, I have extensively gained hands-on experience working with various tools and industrial kitchen equipment. I am especially well-versed in cooking on grills, deep fryers, and griddles.
Tell me about yourself.
Even though this question is at the end of this list, it's a common one to encounter as an icebreaker at the beginning of your interview. Because of that, you should have a quick elevator pitch prepared for when you're asked this question.
Share a brief overview of your work history and your top skills. Relate it back to the position you're applying to as well.
Example Answer:
I've been a cook for about four years now, and I've loved every minute of it. I attended a culinary arts program at my local technology center in high school and got a job as a prep cook. I've worked for a couple of different restaurants where I've been able to develop my culinary skills as well as my organization, time management, and interpersonal skills, and now I'm looking forward to moving up to line cook.
What is your experience with different cooking techniques such as sautéing, grilling, braising, roasting, and baking?
How do you handle and store different ingredients, including meats, vegetables, and dairy products?
What are your sanitation practices to ensure food safety and prevent cross-contamination in the kitchen?
Can you explain your knowledge of different knife cuts and how to properly prepare various ingredients?
What is your experience with using different kitchen equipment, including ovens, grills, fryers, and sous-vide machines?
How do you ensure that food is cooked to the appropriate temperature and doneness level?
Can you explain your knowledge of flavor profiles and how to balance different flavors in a dish?
Describe your experience with plating and presentation, including garnishes and sauces.
What is your experience with recipe scaling and adjusting recipes for different serving sizes?
How do you manage your time effectively during a busy service to ensure that orders are completed quickly and efficiently?
What is your experience with working in a team environment and coordinating with other kitchen staff to ensure orders are completed on time?
Can you describe your experience with following recipes and menu guidelines while also being creative and making adjustments as needed?
What is your experience with inventory management and ordering supplies to ensure that the kitchen is fully stocked with necessary ingredients?
Can you explain your knowledge of food allergies and dietary restrictions, and how you ensure that dishes are prepared safely and appropriately?
How do you stay up-to-date with new cooking techniques, ingredients, and food trends? What resources do you rely on to stay informed?