Ask very serious questions about time and temperature on different and proteins. When and where I can start work. Safety questions, how much I could lift min 25lbs, check card info, uniform size, and when pay day will be ! Where is have I been employed and for how long.

I was called in for an initial interview. I met with the Executive Sous Chef, the interviewer was very friendly and easy to talk to at first. Became a bit more uncomfortable when it came to certain questions, he seemed dissatisfied with many of my answers and it clearly showed in his face and tone. I was unsure of his experience at interviewing so I didn't hold it against him. Later, after meeting the Executive Chef, I was led to believe that I was to come in for a cooking practical. Which I believed would serve as a second interview. However, I was called a couple days later and offered the position instead. I feel the overall communication during the process could have been better, but it was adequate.