These questions are written for hiring a kitchen manager specifically. Each one includes what you learn from asking it and what a strong answer sounds like.
1. How do you calculate food cost and what do you do when it runs high?
Why ask it: Food cost is a kitchen manager's key number.
A strong answer: Explains beginning inventory plus purchases minus ending inventory over sales, and describes checking waste, portions, pricing, and theft.
2. How do you build a schedule that hits labor targets?
Why ask it: Labor control is a main part of the role.
A strong answer: Uses sales forecasts, historical trends, role coverage, and staggered start times to match staffing to volume.
3. How do you handle an employee who keeps showing up late?
Why ask it: Tests fairness and consistency.
A strong answer: Describes a clear conversation, documentation, a written warning if needed, and consistent follow through.
4. How do you set order pars and avoid over-ordering?
Why ask it: Poor ordering ruins margins and wastes product.
A strong answer: Uses par levels, counts, shelf life, and sales history, and adjusts for events and slow periods.
5. What is your approach to preparing for a health inspection?
Why ask it: Inspection readiness is a daily habit.
A strong answer: Describes daily checklists, temperature logs, training, labeling, and regular self-inspections.
6. Tell me about a time you resolved a conflict between two cooks.
Why ask it: Kitchen conflict can derail a shift.
A strong answer: Explains addressing it privately, listening to both sides, setting expectations, and following up.
7. How do you train new cooks and dishwashers?
Why ask it: Training reduces turnover and mistakes.
A strong answer: Describes a structured onboarding plan, checklists, shadowing, and regular feedback.
8. How do you work with the chef and the general manager?
Why ask it: The KM is a bridge between roles.
A strong answer: Describes regular meetings, shared goals, clear decision rights, and respectful communication.
9. What would you do if a key vendor missed a delivery on a busy weekend?
Why ask it: Supply problems are routine.
A strong answer: Calls backup vendors, adjusts the menu, communicates with the chef and front of house, and documents the issue.
10. How do you track waste, and what do you do with the data?
Why ask it: Waste tracking is a direct cost lever.
A strong answer: Uses a waste log, finds patterns, adjusts prep and ordering, and shares results with the team.
11. What would you do if the dish machine broke down during service?
Why ask it: Equipment failures test crisis response.
A strong answer: Moves to manual three-compartment washing, calls for repair, redistributes labor, and keeps food safety intact.
12. Why do you want to move into kitchen management?
Why ask it: Checks motivation and readiness.
A strong answer: Shows they want to build systems and teams, not only cook, and gives specific examples of leadership.