50+ Sous Chef Interview Questions (With Answer Examples)

Finding the right Sous Chef for your restaurant is a critical step in ensuring smooth kitchen operations. The Sous Chef role is both varied and demanding, requiring a balance of culinary expertise, management skills, and the ability to be a team player.

To make this process a bit easier, we’ve divided our questions into five distinct categories, stemming from our experience assisting hundreds of restaurants.

General Sous Chef Interview Questions

• Why did you decide to become a Sous Chef?
  Example answer: “I’ve always been passionate about cooking, and as I progressed in my career, I realized I had both the culinary and leadership skills needed for a Sous Chef role.”
• How do you handle stressful situations during busy hours?
  Example answer: “I focus on staying calm, prioritizing tasks, and effectively communicating with my team.”
• What are your strengths and weaknesses as a Sous Chef?
  Example answer: “My strength lies in my attention to detail and ability to manage multiple tasks. However, I sometimes find it challenging to delegate, but I am working on it.”
• How do you ensure the consistency of dishes when the Executive Chef is not around?
  Example answer: “I make sure to follow the recipes and presentation guidelines strictly and ensure my team does the same.”
• Describe a time you had to handle a conflict in the kitchen.
  Example answer: “I once had two line cooks who disagreed on a preparation method. I sat them down, listened to both sides, and we found a compromise that worked for everyone.”
• How do you handle feedback from the Executive Chef or customers?
• How do you stay updated with the latest culinary trends and techniques?
• How do you motivate your team during demanding shifts?
• How would you handle a situation where a dish is sent back by a customer?
• What are your career goals in the culinary industry?

Learn more about restaurant HR to find and hire top talents in your business.

Questions About Experience and Background

• Where did you receive your culinary training, and what kind of experience do you have?
  Example answer: “I completed a two-year degree at Trident Technical College in Charleston, and then I worked with Chef Tom Smith and Chef Mary Jones for three years.”
• Tell me about some of the stations that are present in an upscale restaurant.
  Example answer: “The line is where dishes are plated and passed on to servers. The salad station or garde manger prepares salads and cold desserts. Hot food is prepared at the sauté, grill, and fryer stations. I’m experienced working at each station.”
• In your experience, what role does the sous chef play in a kitchen?
  Example answer: “Essentially, the sous chef is the right arm of the executive chef. I must be proficient at every job in the kitchen.”
• What cuisines are you most experienced in preparing?
  Example answer: “I specialize in Mediterranean and French cuisine but am versatile enough to adapt to various culinary styles.”
• How do you ensure food safety and hygiene in the kitchen?
  Example answer: “Regular training sessions for the staff, ensuring cleanliness at every step, and strict adherence to food safety guidelines are some methods I employ.”
• Tell me about a time when you had to adapt a recipe due to ingredient limitations.
• How do you handle inventory and order supplies?
• Describe a dish you’ve created that was a hit in your previous restaurant.
• How do you handle dietary restrictions and special requests from customers?
• What kind of kitchen equipment are you most familiar with?

Interview Questions Focused on Soft Skills

• How do you handle criticism, whether from peers or superiors?
  Example answer: “I view criticism as an opportunity to learn and grow. It’s crucial to take feedback positively in the culinary world.”
• How would your colleagues describe your leadership style?
  Example answer: “My peers often appreciate my collaborative and inclusive leadership approach. I believe in empowering my team.”
• How do you ensure effective communication with your team during busy hours?
  Example answer: “Clear, concise, and direct communication is key. I also ensure regular briefings before shifts to align everyone.”
• Describe a time when you had to work under tight deadlines.
  Example answer: “During a particular event, we had a large influx of guests. I quickly reorganized the team, delegated tasks efficiently, and ensured smooth service without compromising on quality.”
• How do you handle disagreements in the kitchen?
  Example answer: “Open dialogue is essential. I listen to all sides, provide feedback, and find a solution that ensures the best outcome for the restaurant.”
• How do you ensure a positive working environment in the kitchen?
• Describe a time you mentored a junior chef or staff member.
• How do you handle work-life balance in this demanding industry?
• How do you deal with an underperforming team member?
• What do you do to continuously improve and grow in your role?

Interview Questions Focused on Hard Skills

• How do you ensure consistency in taste and presentation across all dishes?
  Example answer: “Strict adherence to recipes, regular taste tests, and continuous training sessions for the team ensure consistency.”
• What techniques do you employ for effective kitchen inventory management?
  Example answer: “I use a combination of manual checks and software tools to monitor inventory levels, reduce wastage, and ensure timely ordering.”
• Describe the process you follow for preparing sauces and stocks.
  Example answer: “I start with fresh, high-quality ingredients and follow the traditional methods, ensuring the right balance of flavors and consistency.”
• Explain your approach to menu planning and design.
  Example answer: “I prioritize seasonal ingredients, customer preferences, and culinary trends while ensuring a mix of traditional and innovative dishes.”
• How proficient are you with kitchen technology and tools?
  Example answer: “I am well-versed with the latest kitchen equipment and software tools, which I believe are essential for efficiency in modern kitchens.”
• How do you ensure portion control without compromising on the quality of the dish?
• Describe your experience with various cooking techniques, such as sous-vide or molecular gastronomy.
• How do you ensure that the kitchen meets all health and safety regulations?
• Explain your approach to cost control in the kitchen.
• Describe a time you had to improvise a dish due to unforeseen circumstances.

Scenario-Based Sous Chef Interview Questions (That Show Problem-Solving Skills)

• Imagine the Executive Chef is absent on a particularly busy night, and there’s a last-minute change in the menu. How would you handle this situation?
  Example answer: “I’d quickly gather the team, communicate the changes, and reassign roles if necessary. I’d ensure we have all the ingredients and make swift decisions to adapt without compromising quality.”
• During service, a customer complains about a dish being undercooked. How would you handle this feedback?
• A key ingredient delivery is delayed, and you have reservations for a special event that evening. How would you navigate this challenge?

Sous Chef Interview Tips

Tips For the Recruiter

• Ensure you understand the specific requirements and skills needed for a Sous Chef in your restaurant.
• Prioritize candidates who show adaptability and can handle pressure.
• Look for candidates who not only have the right skills but are a good cultural fit for your kitchen team.

Tips For the Candidates

• Do your research about the restaurant, its menu, and its reputation.
• Be prepared to talk about specific experiences and scenarios from your past roles.
• Show your passion for the culinary world and your willingness to learn and adapt.