Latest / Chef's PSA Podcast / Chef's Playbook: Acing the Culinary Job Interview Ep. 59

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Chef's Playbook: Acing the Culinary Job Interview Ep. 59 · Chef's PSA Podcast

• 0:00
  Hello Chefs, This is Chefs PSA Podcast.
• 0:02
  I'm your host, Andre Natera. On today's episode, we're going
• 0:04
  to talk about job interviews and how to make sure that you get
• 0:07
  the job. First of all, let me give you a
• 0:20
  quick update for those of you that have been asking.
• 0:22
  All the Chefs PSA Series books are now translated into Spanish.
• 0:26
  I'm about halfway through the Italian translation, so I would
• 0:30
  imagine the books will be translated fully into Italian.
• 0:33
  All five books within two weeks for.
• 0:34
  So for those of you that have been asking, give me two weeks
• 0:37
  and I'll have them ready for you.
• 0:38
  Always go to chefspsa.com. You can find all the books
• 0:41
  there, including the free ebooks, the culinary dictionary,
• 0:44
  the 100 recipes, the critical path on how to open up a
• 0:47
  restaurant. So if you are thinking about
• 0:49
  opening up a restaurant, you'll probably download that it's for
• 0:52
  free. You go to chefspsa.com to go get
• 0:54
  it. And of course if you're looking
• 0:56
  for good chef merch, also chefs psa.com.
• 0:59
  You go to the merch store there if you want to support the.
• 1:01
  Now on to today's subject. I get a lot of questions about
• 1:04
  job interviews. People are sliding into my Dm's
• 1:07
  all the time saying, hey, I'm applying for this job.
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  Do you have any advice? Now I did a podcast early on in
• 1:12
  the Chefs PSA series talking about cooking interviews, but I
• 1:16
  don't want to talk about cooking interviews today.
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  I'm more so want to talk about the job interview.
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  So if you're the person interviewing, how to make sure
• 1:23
  that you get the job as a cook or chef, how to go about the
• 1:26
  process. So these are some best practices
• 1:29
  that I advise people. I cover this in the Culinary
• 1:32
  Leadership Fundamentals book as well as the Line Cook Survival
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  Manual. But let's get into it a little
• 1:37
  bit more in depth. First of all, I think people
• 1:39
  need to understand the easiest way to get a job is if you're
• 1:42
  already in the building because you're already hired.
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  So it's easy to get promoted in a kitchen that you're you are
• 1:47
  already in. So, for example, you're a line
• 1:50
  cook somewhere. The sous chef position opens up,
• 1:53
  You're already in the building. The chef potentially already
• 1:55
  knows you and knows what you're capable of doing.
• 1:57
  It's easier to get the job when you're in the building.
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  That's the fastest and easiest way.
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  The next easiest way is to make sure that you have an advocate
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  for you. And what I mean by that is maybe
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  you have a friend that's a chef somewhere else that wants to
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  hire you. Or maybe a friend somewhere else
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  is working in a kitchen and they can get you in.
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  They know of positions. They're calling you up and
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  they're saying, hey, we got a position for you, why don't you
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  come here? Another good way to advocate is
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  if you have a good relationship with your chef, a lot of times
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  they are picking up the phone and making the phone call for
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  you, getting you into kitchens that you might otherwise might
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  not be able to get into. And we often talk about
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  surrounding yourself with the best cooks and chefs and working
• 2:38
  in great kitchens. Now one of the reasons why
• 2:41
  that's super important to work in great kitchens is because a
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  lot of times when you are in those great kitchens and it's
• 2:47
  time to go, they're picking up the phone and saying, hey, I
• 2:49
  have someone that's moving to your city, do you have anything
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  for them? And it's a great way to get your
• 2:55
  foot in the door in restaurants, high end kitchens where
• 2:58
  otherwise they might not give you much consideration.
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  So having an advocate for you is really going to be the best way
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  to get into another kitchen. And this also goes into
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  something that I say often. Don't burn bridges because you
• 3:08
  never know when you're going to have to cross them.
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  Make sure you leave on good terms with your chef.
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  Give a proper notice, whatever that may be.
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  Some places it's two weeks, some positions I advise giving more
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  than two weeks. But thinking that you're going
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  to never have to cross that bridge again is short sighted.
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  And trust me, people have long memories when it comes to
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  bridges being burned. Be wise at your decisions
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  because I often have received phone calls.
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  I've often called up chef friends of mine and say, hey, do
• 3:35
  you know this person? And they'll say, yeah, don't
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  hire them, stay away. Now, I might not know the back
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  story, but I trust my friend. That's the chef, so I'm not
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  going to hire the person. And that's just the reality of
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  the way the industry is. So a lot of people miscalculate
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  the fact that they think no one knows each other, but people do
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  know each other and people do talk in this industry, so make
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  sure you're not burning any bridges.
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  Anyway, we digress. As I said, the easiest way to
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  get into another kitchen is to make sure that you have an
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  advocate for you. Now let's just say you don't
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  have an advocate for you. Well, there's the oldfashioned
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  way apply, and I think we should probably put apply off to the
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  side because it's obvious that you could apply at a job and
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  show up and do the job interview and that's the easy way.
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  But let's talk about some strategies that are maybe not so
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  obvious. One, with social media, you
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  could now DM chefs and restaurants and ask if they're
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  high and you could build a relationship with them.
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  Make sure you keep it professional, right?
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  So for example, if you notice that the restaurant is very
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  polished and upscale, don't go in with hey bro, can I come work
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  for you? You know, use the appropriate
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  language that you think that they use in that place.
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  If it's a hey bro, can I come work for you place, then use
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  that. But if it's a chef, may I please
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  schedule an appointment to come work for you?
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  You know, different things and maybe it's not.
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  Chef, may I come work for you? But you understand The point is
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  if it's a more formal place, you're probably going to want to
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  use a more formal language. Pay attention.
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  I mean there's a lot of context clues and how they write their
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  posts on Instagram. What kind of language that they
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  use? Are they super casual or are
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  they a little bit more formal? Anyway, Regardless, pay
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  attention to those clues and then start messaging a lot of
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  chefs and DM ING them and seeing where you can get in.
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  A lot of chefs respond to DM's. Now, I respond to a lot of DM's,
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  and I get hundreds of DM's, like, and I try to respond to as
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  many of them as I can. And I promise you, most chefs
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  don't get as many DM's as me. And if I could respond, they
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  could respond. So if they're not responding,
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  it's because, you know, maybe they just don't want to respond.
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  But I think you could dispel that myth that, oh, maybe they
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  didn't see it because they're a big chef and they they didn't
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  have a chance to see the DM's. They do, trust me.
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  So DM is a good way e-mail them and then sometimes just show up,
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  show up to the restaurant. And I I got to say a little
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  caveat, don't show up during service.
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  Like, I know when I was a chef, I get frustrated.
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  Someone would come in looking for a job at like 7:00 PM Friday
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  night. They want to come talk to the
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  chef and say, hey, are you hiring?
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  I was like, why would you show up on a Friday night at 7:00 PM
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  in the middle of service to want to have a conversation if I'm
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  hiring it? It doesn't make any sense, but
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  people are sometimes stupid and they do things like that, so
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  don't go during prime time. I mean, if you're in the
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  business, you should know what prime time is, right?
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  Lunch service, if it's a lunch, restaurant, dinner service,
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  breakfast service. If it's that kind of restaurant,
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  go during. When you assume off hours are
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  when people are prepping or probably sitting down.
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  If the chef's paying invoices or doing their admin work, that's
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  when you want to show up. Be respectful.
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  Have your resume in hand. Even if you've applied online,
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  make sure that you bring your resume because a lot of times I
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  know I've interviewed people and I'll be very busy.
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  Let's say I have a position open and 50 people have applied for
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  and I've looked through resumes. I call someone, we scheduled the
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  interview and then maybe we're meeting for coffee.
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  And then I show up and I say, can I see your resume?
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  They're like, oh, I emailed it to you.
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  It's like, well, 50 people emailed me their resume and I
• 7:03
  left the folder on the desk. So I'm going to have to stop the
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  interview, go back to my desk, dig through 50 resumes to find
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  your resume that you should have brought to the interview.
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  It's a red flag, so I advise you even if you've already emailed
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  the resume in, bring a copy of your resume in hand when you
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  show up to the interview. That's like one O one that
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  honestly is a big pet people of mine when it came to job
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  interview. So I think I think that's
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  probably why I'm getting out of order here a little bit.
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  But anyway, show up to the place, resume in hand, ready to
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  cook, in case they ask you to stay in staj.
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  A lot of places might make you stars.
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  They might make you do a simple cooking test or do a viewing
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  size. It might just be sit down and
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  start talking. But you need to show up.
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  They need to start knowing you, whether you're writing a letter,
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  whether you're sending a DM, whether you're showing up in
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  person, whether you have an advocate.
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  They need to know that you're interested when you get there.
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  Now let's talk about when you do get there, what do you do?
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  Well, first impressions go a long way.
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  The old expression dress for the part that you want is important.
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  So if you're if you're applying for an executive position, like
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  let's say you're going for an executive chef position in a
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  corporation, you might want to show up maybe in very crisp chef
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  whites or in a suit and tie. I think that would be
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  appropriate for an executive level position.
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  If you're applying for a CDC position and you know you're
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  having a sit down interview with the owner, well you might not
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  need to wear chef whites, but you want to look polished and
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  presentable. If you are interviewing for a
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  cook position and there is the chance that you are going to
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  cook, you want to make sure that you are ready to cook.
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  And whatever it is that you're wearing, maybe you bring an
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  apron, have some knives in your car in case you are asked to
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  stay and work. You need to be prepared for
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  anything that may come at you. And a lot of times in
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  restaurants it's like, great, we need you to write, we need you
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  to start today, go change, come back.
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  So you need to make sure that if that happens that you don't say,
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  oh, I can't, I need to go home. I need to get my knives.
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  I didn't bring my apron because the person that does show up
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  prepared has a greater chance of getting the job over you.
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  Like, just think about that for a moment.
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  Two people, two people are applying for the same job.
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  One shows up prepared and ready to cook and the other one says I
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  got to go home. Can I reschedule this?
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  Who do you think's going to get the job?
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  It's common sense. The person who showed up ready
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  to work and cook and didn't have excuses and didn't have to
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  reschedule, they are probably getting the job over you.
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  So again, show up prepared and dressed appropriately for the
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  job that you're interviewing in. And granted, it might be
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  appropriate to show up in a T-shirt and a baseball cap and
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  somewhere else that might be appropriate to show up in a suit
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  and tie. Use some common sense.
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  Look at the situation. Have some situational awareness.
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  See how the other people are dressed.
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  Understand what that restaurant is.
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  Like. I said, if it's super high
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  luxury, you might want to go in a little bit more polished.
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  Now let's talk about first impressions.
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  First impressions go an extremely long way and a lot of
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  people will tell you they're making their hiring decision
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  based on that first impression. Here's some tips when it comes
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  to making a great first impression one.
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  And by the way, a lot of the tips that I'm going to give you
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  are body language based or something called neurolinguistic
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  programming. You should look that up.
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  But anyway, let's get right into it.
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  When I'm introducing myself to the person for the first time, I
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  would shake their hand. Assuming a handshake is
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  appropriate, I would introduce myself and I would make sure I
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  say their name two times within the first minute of the
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  introduction. So for example, I go up to
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  someone and I say, hi, my name is Andre.
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  I shake their hand and they say, hi Andre, I'm Bob.
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  I say, hey Bob, it's great to meet you, Bob, or something like
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  that, right. I want to make sure that I say
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  Bob's name at least twice within the first minute of meeting
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  them. Maybe we go sit down and I say
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  something as simple as, hey, Bob, do you mind if I have a
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  seat? I just want to make sure that I
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  say their name twice. I make sure I give a good
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  handshake and I make good eye contact.
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  I'm confident and it's a neutral handshake, so that means this
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  straight up and down vertically. Firm handshake goes a long way.
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  Good eye contact saying their name twice, and the reason you
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  say someone's name in a job interview when you first meet
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  them, It's a subtle trick. The old expression, the sweetest
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  sound to anyone's ears, is the sound of their own name.
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  So if you're saying it twice, it's just a little subliminal
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  programming that they are starting to like you, right?
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  Just it's just a small advantage that you could give yourself.
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  People love the sound of their own name, so if you're saying
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  their name, they like it in most cases.
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  Then maybe you're going to move on to sitting down.
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  Always say, may I please have a seat.
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  Do you mind if I sit down? Something like that.
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  Don't just sit down. Make sure your body language
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  looks good. Good posture, smile, good eye
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  contact, not creepy eye contact. Sometimes that's weird, but you
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  know a good amount of eye contact is appropriate.
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  Job interviews are pretty standard.
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  They're going to ask, most of the time pretty standard
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  questions. If you're working at a place
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  that's maybe a corporation, they probably have a script of
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  questions that they have to ask you.
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  You could probably do a simple Google search, and I highly
• 12:00
  recommend this. Do a Google search on interview
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  questions and practice the job interview.
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  One of the things that I recommend to people when they're
• 12:06
  doing job interviews is record yourself with your iPhone, do a
• 12:10
  mock interview with someone and pay attention to your body
• 12:13
  language and your answers, and then watch it back a little bit
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  and correct yourself little by little.
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  You'd be surprised how your body language looks when you're doing
• 12:22
  a job interview, how you're answering things.
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  If you're fidgeting, all these things are important because you
• 12:26
  want to be aware of it before the actual job interview and
• 12:29
  have someone that you trust read scripted questions so you can
• 12:33
  see how you're going to answer them.
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  You don't want to be surprised by anything that they're going
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  to ask you. And I'm not going to get into
• 12:37
  job interview questions because you know they're going to be
• 12:39
  pretty obvious. But for the most part, you could
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  do a simple Google search and know what people are going to
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  ask. Now usually as the job interview
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  is wrapping up, they're going to say do you have any questions?
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  Now this is the opportunity because when you're doing a job
• 12:52
  interview, keep in mind they're interviewing you.
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  You're also interviewing them, something a lot of people forget
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  about, like you need to decide if you want to work there.
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  They're trying to sell you on the job as much as you're trying
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  to sell yourself to the job. So make sure that you have good
• 13:05
  interview questions so you understand what it is.
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  The worst thing you could say. And this this used to annoy me
• 13:11
  to no end. When I'd ask someone, do you
• 13:12
  have any questions? And they would say, Nope, you've
• 13:15
  answered them all. Or like I answer all your
• 13:17
  questions, Everything. You don't need to know anything
• 13:20
  about the restaurant, about the culture here, about me, about
• 13:24
  any of the other chefs, about the history.
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  Because I didn't talk about any of that.
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  But they say I've answered all their questions.
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  It just shows a lack of preparedness.
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  So make sure you have some questions prepared.
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  I recommend a minimum of three questions whenever you're going
• 13:41
  into a job interview. Three's pretty safe.
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  I don't think you need more than three, but a minimum of three
• 13:46
  questions is good. And if you're not sure what to
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  ask, a good thing is to ask questions about the person
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  interviewing you. Hopefully they're the chef, but
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  you want to ask questions about them.
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  And as I said earlier, people love the sound of their own
• 13:58
  name. People's favorite subject is
• 14:00
  themselves, so if you ask them questions about themselves, they
• 14:03
  will talk about themselves. People love talking about
• 14:05
  themselves. I got a whole podcast about
• 14:08
  that. I'm not exempt from this.
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  People love talking about themselves.
• 14:12
  So when you start to ask people questions about themselves and
• 14:16
  they get to talk about themselves, a lot of times they
• 14:18
  leave that job interview saying, I really liked that person and
• 14:23
  maybe you didn't say anything. It's just that they got to talk
• 14:25
  about themselves the entire interview, which is a good
• 14:27
  thing. So you got to play into their
• 14:29
  ego a little bit, right? Because everyone's got an ego to
• 14:32
  a certain extent, right? So you want to feed into that a
• 14:35
  little bit, Ask them questions about themselves.
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  Their favorite subject is themselves, so don't forget
• 14:41
  that. One Other quick tip, make sure
• 14:43
  you know who you're interviewing with and make sure you've done
• 14:45
  your due diligence on the restaurant and the person that
• 14:47
  you're interviewing with. Know who they are, know where
• 14:50
  they've worked. It shouldn't be that difficult
• 14:52
  to find out who the chef is of a of a restaurant and get a little
• 14:57
  bit of their history. I mean, it's it's 2023, we have
• 15:02
  the Internet, we have social media.
• 15:03
  You should be able to find out. There's nothing worse than
• 15:06
  someone that's saying that they want to work for you, but they
• 15:09
  don't even know your name or anything about you, right?
• 15:11
  As we talked about the ego of the chef, they don't want
• 15:14
  someone to work for them. They don't even stroke their ego
• 15:17
  a little bit during the job interview, because I guarantee
• 15:20
  you someone else is that's interviewing after you.
• 15:23
  So why not give yourself a small competitive advantage when it
• 15:26
  comes to this? Then when you're wrapping up the
• 15:28
  the interview, you always want to thank them for their time,
• 15:31
  shake their hand, make good eye contact, and then ask the
• 15:34
  question, what should I expect for the next steps?
• 15:37
  This at least leaves the conversation open to OK, we're
• 15:42
  we got other candidates to interview, or we're going to
• 15:45
  send you a survey to fill out, or you're going to schedule a
• 15:48
  cooking interview, or you're going to interview with this
• 15:49
  other person. Whatever the case may be, at
• 15:51
  least you understand what the timeline may look like for the
• 15:55
  next steps and what to expect. Ideally, hopefully, they let you
• 15:58
  know that you don't got the job if you don't got it, so you can
• 16:00
  move on. But I'll tell you, as someone
• 16:03
  who's hired a lot of people, sometimes that interview process
• 16:07
  could be long, especially when you're talking in corporate
• 16:09
  environments and things like that.
• 16:10
  You might have to go through several interviews, like it
• 16:12
  might be the chef, the sous chef, the HR director, the
• 16:15
  general manager of the hotel or something like that.
• 16:18
  And other places it might be. You could start now, a lot of
• 16:22
  places make you do a background check and all these things.
• 16:25
  So it could be a lengthy process or it could be an extremely
• 16:27
  short process. With all that being said, that
• 16:30
  should not stop you. If you are looking for a job,
• 16:33
  don't just put all your eggs in one basket and wait.
• 16:37
  If they say, we'll let you know and you're waiting.
• 16:39
  It's been 3 weeks and you haven't heard.
• 16:41
  You should be applying at other jobs.
• 16:42
  They might not be getting back to you.
• 16:44
  That happens. They might have sent you a
• 16:46
  rejection e-mail that went to your spam folder.
• 16:48
  I don't know. But the fact of the matter is
• 16:51
  you cannot wait. If you were looking for a job,
• 16:53
  you need to be relentless. Someone asked me the other day.
• 16:56
  I want to work in a great restaurant.
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  I said okay. We'll Google all the great
• 16:59
  restaurants in that city and apply to all of them.
• 17:03
  DM all the chefs. One of them is going to get back
• 17:05
  to. You might get a lot of Nos, but
• 17:07
  you all you need is that one yes to get in.
• 17:09
  So you can't just apply it one place and then fingers crossed,
• 17:12
  let's hope it happens. It doesn't work that way.
• 17:15
  You want to make sure that you increase the likelihood of you
• 17:18
  getting the job that you want because you've applied at
• 17:20
  multiple places. So if you're looking to get into
• 17:22
  into a certain level, you would apply at all the places that are
• 17:26
  at that level versus just one restaurant, wait for a yes or no
• 17:29
  and then go to the next place no, try and get into as many as
• 17:31
  you can, right? Make sure that you're upfront
• 17:34
  about your salary and your expectations.
• 17:36
  You know what? You can and can't work because
• 17:38
  there's nothing more annoying to an employer than if you say I
• 17:41
  have open availability and then as soon as you start you say I
• 17:43
  don't and I need this day off or you agreed upon a salary and
• 17:47
  then you get there and then a couple of weeks later you say
• 17:50
  actually I need a little bit more money.
• 17:53
  You want to make sure that all that is open and transparent in
• 17:56
  the beginning phase is not just for you, but it's also
• 17:59
  respectable for them, right? You like I said earlier, you
• 18:01
  don't want to burn a bridge in a lot of places.
• 18:04
  They might not be able to give you an increase for six months
• 18:07
  to a year later. So as you are accepting that
• 18:11
  salary, you need to make sure that you're okay with it.
• 18:15
  You need to be willing to live with that salary for a minimum
• 18:17
  of a year. If not, then you need to speak
• 18:19
  up. If not, you're going to resent
• 18:21
  them and they are also going to resent you for not speaking up.
• 18:23
  So make sure that you are transparent with that and
• 18:25
  upfront early on. Some of the things that I do is
• 18:29
  I send a follow up e-mail or I will write a thank you card.
• 18:31
  A handwritten thank you card sometimes goes a long way and
• 18:35
  like if I went to an interview and maybe I did a panel
• 18:37
  interview and I've done this in the past, I was panel
• 18:39
  interviewed by several people. I got all their names and I
• 18:42
  wrote each one of them. An individual handwritten thank
• 18:45
  you card. Handwritten I think goes a lot
• 18:47
  further than a follow up e-mail. It's just more personalized and
• 18:52
  not a lot of people do it. So you want to do little things
• 18:54
  that will get them to remember you.
• 18:58
  I advise people sometimes, bring them a gift, find out what their
• 19:02
  favorite chocolate is, and if you're doing a cooking
• 19:04
  interview, say I brought this for you because I knew you liked
• 19:07
  whatever. Or I brought you a gift from
• 19:09
  home. Like for example, let's say
• 19:11
  you're interviewing from one city to the next and you say
• 19:13
  this is our local olive oil that we serve at our restaurant.
• 19:16
  I wanted to bring you a small gift.
• 19:18
  And anyway, it's a small gift, but they're going to remember
• 19:20
  you. These little things go a long
• 19:22
  way because when you're interviewing for position, it's
• 19:24
  what can you do that's going to stick out from the competition?
• 19:29
  I tell people all the time, you don't have to be the best
• 19:32
  candidate for the job. You just have to be better than
• 19:35
  the other person applying. That's it.
• 19:38
  You don't know who else is applying.
• 19:40
  You might be the best candidate for the job based off the people
• 19:43
  that are applying. So a lot of people sometimes are
• 19:45
  intimidated to apply for a job because they think I'm not good
• 19:48
  enough for it. I was on the phone with a friend
• 19:51
  of mine the other day who's looking for a chef for a very
• 19:55
  great place where they are at like the kind of place that it's
• 19:58
  like you got to be pretty high level and high skilled to work
• 20:01
  there. And they're asking me if I know
• 20:04
  anybody. Because they have one applicant
• 20:07
  and I thought to myself, whoever comes in that's just better than
• 20:10
  this other applicant, they're going to get the job.
• 20:12
  And it's a dream job that most chefs don't think about.
• 20:15
  But a lot of times people look at positions that they think I'm
• 20:18
  not qualified for, that I couldn't get it.
• 20:21
  But they might not know. They might be one of two
• 20:23
  candidates and they're better than the other candidates.
• 20:25
  So they might be getting the dream job that they were just
• 20:27
  too afraid to apply for. Trust me, it happens way more
• 20:30
  than people realize. A lot of people get the job
• 20:33
  because they are the best available candidate and they
• 20:36
  might not be ready for it. So create your opportunities, is
• 20:40
  what I'm saying right? The person who takes action has
• 20:42
  every advantage over the person who is afraid to act.
• 20:45
  And the last thing I'll say, if you do happen to get rejected
• 20:48
  for the job, make sure you maintain professionalism with
• 20:50
  them because you never know when you make cross paths again and
• 20:53
  let them know. Say even though I didn't get the
• 20:55
  job this time, please keep me in mind because I would really want
• 20:58
  to work for you in the future if a position ever opens up because
• 21:01
  you never know that person that got the job instead of you may
• 21:05
  last a week. Trust me, it happens.
• 21:07
  They get there, they decide they didn't like it, or they turned
• 21:09
  out to not be a great employee and they're gone a week later.
• 21:11
  And then you're getting the phone call and saying are you
• 21:14
  still interested in the job? So make sure you keep the doors
• 21:16
  open, don't burn a bridge, and you'll have many more
• 21:19
  opportunities available to you. Anyway, that's it for today.
• 21:24
  Thank you all very much. If you're watching on YouTube,
• 21:27
  make sure you hit the subscribe and the like button.
• 21:30
  I appreciate it. If you're on Spotify or iTunes,
• 21:32
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• 21:35
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• 21:37
  So if you're not leaving five stars, well, clearly you're not
• 21:40
  a good person anyway. Go to chefspsa.com.
• 21:43
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• 21:46
  very much. Hit the porno music.