I applied through a recruiter. I interviewed at College Chefs (Champaign, IL) in Aug 2015
Interview
We discussed different cooking types, methods, etc. Discussed using fresh items versus processed items. Talked about using fresh herbs to enhance the flavor. Discussed different scenarios about what if you were shorted an item on your shipment or if the kids got into your product and you weren't going to have enough, how would you handle the situation.
I applied online. The process took 2 days. I interviewed at College Chefs (Lafayette, IN) in Jul 2017
Interview
First phase was over FaceTime. Company is really ran by chefs so it was quite pleasant. It was the usual chef questions. What would you do if you ran out of this? How do you make classic semi? Etc. this process took about an hour over two days. The second day was more like a conference call with a couple of the bosses Once the decision was made it’s a bit of back and forth with the lovely hr lady; paperwork and benefits all done via google docs.
Interview questions [1]
Question 1
Explain your experience with special needs cooking?
I was contacted by an HR person for an initial interview. Then I was contacted and interviewed with several people -- all of which were chefs. We mostly talked about food and how I would prepare certain dishes and I was asked to come up with some creative menu ideas on the spot. It was challenging definitely and they really dug into my culinary knowledge. The fact that I had a culinary degree was good but they were thorough in evaluating that I could actually practice the things I learned in culinary.
