Cook Interview Questions and Answers

Cooks are the engine of any kitchen, turning prep into consistent, safe, and flavorful plates that keep service flowing. Interviewing them can be challenging because you must assess technique, speed under pressure, teamwork, and food safety in a short window. This guide offers practical Cook interview questions, sample answers, and checklists both candidates and hiring teams can use immediately.

Most Common Cook Interview Questions

1. Tell me about your experience across stations and service volumes.
2. How do you set up your mise en place and keep your station organized?
3. Walk me through safe refrigerator storage to avoid cross-contamination.
4. How do you balance speed with plating quality during a rush?
5. Describe a time you handled a missing ingredient mid-service.
6. How do you handle a returned dish or negative feedback?
7. What certifications do you hold and how do you stay current on health codes?
8. Explain the difference between broiling and braising.
9. How do you ensure a smooth handoff at shift change?
10. Why do you want to cook here, and what about our menu stands out?

Why do you want to cook here, and what about our menu stands out?

Sample Answer: I’m drawn to your seasonal approach and the balance of classic technique with local ingredients. The smoked trout and herb gnocchi showcases restraint and technique I value, and I’d like to contribute to that standard while continuing to grow on the line.

What a Strong Answer Includes

• Specific references to the restaurant’s menu, style, or standards
• Clear motivation tied to learning/growth and contributing to the team
• Professional tone that aligns personal goals with the role’s demands

Tell me about yourself and your path into professional kitchens.

Sample Answer: I started as a dishwasher, moved to prep, then worked grill and sauté in high-volume brunch and dinner service. That path taught me speed, cleanliness, and communication under pressure, which I bring to each station.

What a Strong Answer Includes

• Concise career timeline with stations, volumes, and cuisines
• Evidence of increasing responsibility and accountability
• Takeaways that map to the job’s needs (speed, accuracy, teamwork)

What’s your greatest strength, and what are you actively improving?

Sample Answer: My strength is maintaining clean, labeled mise so I can work fast without mistakes. I’m improving pastry fundamentals by practicing tart shells and custards weekly to broaden my versatility.

What a Strong Answer Includes

• Strength directly connected to kitchen performance
• Honest, specific area for improvement with steps taken
• Mindset of continuous learning and professionalism

Tell me about your experience across stations and service volumes.

Sample Answer: I’ve run grill and sauté on a 150-cover dinner shift and handled garde manger during weekend brunch. I’m comfortable with par sheets, batch sauces, and coordinating fire times with expo on busy lines.

What a Strong Answer Includes

• Stations worked (e.g., grill, sauté, fry, garde manger) and cover counts
• Systems used (par sheets, batch prep, ticket pacing)
• Concrete examples showing readiness for the employer’s environment

What dishes or sauces can you execute confidently on a busy line?

Sample Answer: On sauté I’m comfortable with pan sauces like beurre blanc and peppercorn, plus emulsions like aioli. I can maintain consistency across volume by standardizing reductions and tasting every batch.

What a Strong Answer Includes

• Specific dishes/sauces with brief process insight
• Consistency methods (tasting, standards, time/temperature control)
• Awareness of volume and quality under pressure

How do you approach ingredient substitutions when needed?

Sample Answer: I consider the role of the missing ingredient—flavor, texture, or structure—and choose a substitute that preserves balance. I alert the chef/FOH, confirm allergens, and update the board to keep the team aligned.

What a Strong Answer Includes

• Flavor/texture/function analysis before substituting
• Communication with chef and FOH plus allergen awareness
• Guest-focused mindset that protects dish integrity

Walk me through safe refrigerator storage to avoid cross-contamination.

Sample Answer: Raw meats go on the lowest shelf, fish above that, then dairy and ready-to-eat items higher, with produce on top. Everything is labeled, dated, wrapped, and stored by FIFO with correct holding temps.

What a Strong Answer Includes

• Correct bottom-to-top storage order and rationale
• Labeling, dating, wrapping, and FIFO practices
• Temperature control awareness for food safety

Explain the difference between broiling and braising.

Sample Answer: Broiling uses intense radiant heat from above to cook quickly and brown the surface. Braising combines dry and moist heat—searing first, then simmering in liquid to tenderize tougher cuts.

What a Strong Answer Includes

• Accurate definitions and when to use each method
• Mention of texture and cut suitability
• Awareness of timing and temperature differences

What certifications do you hold and how do you stay current on health codes?

Sample Answer: I hold a current food handler card and ServSafe certification. I review local updates quarterly, attend in-house refreshers, and follow posted SOPs for sanitation and allergens.

What a Strong Answer Includes

• Valid credentials (e.g., food handler, ServSafe) with dates
• Ongoing learning habits tied to local regulations
• Commitment to SOPs, sanitation logs, and allergen protocols

What does “al dente” mean, and how do you check for it during service?

Sample Answer: Al dente is tender with a slight bite in the center. I taste near the end of cooking and account for carryover so it reaches guests at the ideal texture.

What a Strong Answer Includes

• Concise definition and sensory check (tasting)
• Timing/carryover awareness during service
• Consistency across batches in high volume

How do you set up your mise en place and keep your station organized?

Sample Answer: I use a consistent layout, label and date everything, and keep backups within reach. Before service I check pars, sharpen knives, and run a quick fire-time rehearsal to spot gaps.

What a Strong Answer Includes

• Repeatable layout, labeling, and par checks
• Tools ready (sharp knives, clean towels, thermometers)
• Proactive checks to prevent downtime or errors

How do you ensure a smooth handoff at shift change?

Sample Answer: I top off pars, clean, label open items, and leave a quick note on low stock or 86’d items. I walk the incoming cook through any special tickets or prep that’s mid-process.

What a Strong Answer Includes

• Par top-offs, cleaning, labeling, and clear notes
• Brief verbal walkthrough for live issues
• Mindset of setting the next shift up for success

How do you balance speed with plating quality during a rush?

Sample Answer: I rely on prep and communication so speed comes from flow, not shortcuts. I’ll course dishes to hold quality, call for hands when needed, and never send plates that don’t meet spec.

What a Strong Answer Includes

• Quality-first approach with prep-driven speed
• Clear communication and teamwork to manage volume
• Willingness to pace tickets to maintain standards

If you’re falling behind and tickets keep printing, what do you do?

Sample Answer: I call the board, prioritize long-fire items, and ask for support on sides or garnishes. If needed, I alert FOH to adjust pacing while I recover without sacrificing quality.

What a Strong Answer Includes

• Prioritization and clear calls to the team
• Delegation and smart division of tasks
• Coordination with FOH to manage guest expectations

Describe a time you handled a missing ingredient mid-service.

Sample Answer: We ran low on basil for a feature; I switched to a parsley-lemon gremolata, cleared it with the chef, and updated expo. The dish stayed bright and balanced, and guests responded well.

What a Strong Answer Includes

• Clear reasoning for the substitution and flavor balance
• Chef approval and communication to FOH/expo
• Guest focus with consistency across tickets

How do you handle a returned dish or negative feedback?

Sample Answer: I acknowledge the issue, confirm specifics, and remake promptly to spec. I taste components, check temp, and follow up through the chef or manager to ensure the guest leaves satisfied.

What a Strong Answer Includes

• Ownership and professional tone
• Verification steps to fix the problem correctly
• Guest recovery mindset and learning for next time

Share a moment when your kitchen was slammed and you kept standards high.

Sample Answer: During a 200-cover Saturday, I tightened my station layout, called timing more frequently, and coordinated with grill to fire proteins earlier. We held our ticket times without sacrificing doneness or plating.

What a Strong Answer Includes

• Specific actions taken under pressure
• Coordination with teammates and expo
• Results tied to time, quality, or guest satisfaction

Tell me about a conflict with a coworker and how you resolved it.

Sample Answer: We clashed over shared fryer space, so I proposed a simple rotation and labeled times during peak hours. Once we agreed and communicated it to the team, friction disappeared and ticket times improved.

What a Strong Answer Includes

• Calm, respectful approach to conflict
• Concrete, process-based solution
• Improved team outcomes after resolution

How do you communicate on the line to keep tickets synced?

Sample Answer: I call times clearly, confirm fires for long-cook items, and echo critical calls from expo. I keep phrases short and consistent so the team can react quickly.

What a Strong Answer Includes

• Clear, concise call-outs and confirmations
• Awareness of long-fire items and pacing
• Consistency in phrasing for team coordination

Do you prefer working solo or as part of a team, and why?

Sample Answer: I can run a station independently, but peak service demands teamwork. Coordinated fires and mutual support keep quality high and recover the line during spikes.

What a Strong Answer Includes

• Balance of independence and collaboration
• Examples of supporting or asking for help
• Focus on guest and team outcomes over ego

Describe how an effective kitchen team operates during peak hours.

Sample Answer: Everyone owns their station, communicates times, and anticipates needs for neighbors. Expo leads the cadence, and the crew keeps stations clean and stocked to prevent slowdowns.

What a Strong Answer Includes

• Roles, responsibilities, and cadence clarity
• Anticipation and cross-support between stations
• Clean-as-you-go discipline throughout service

When are you available to work (nights/weekends/holidays)? What are your pay expectations and start date?

Sample Answer: I’m available evenings, weekends, and most holidays, with two weeks’ notice to start. My target range reflects local rates for experienced line cooks, and I’m open to discussing based on responsibility and growth opportunities.

What a Strong Answer Includes

• Clear, realistic availability and start timeline
• Pay expectations aligned with market and role scope
• Professional flexibility and openness to discuss details

Have you ever burnt bacon? What did you learn from simple but critical tasks?

Sample Answer: Yes—early in my career, and it taught me that basics require as much attention as complex dishes. I now set timers, batch smartly, and monitor color and smell to keep quality consistent.

What a Strong Answer Includes

• Honesty and accountability for small mistakes
• Specific process changes to prevent repeats
• Respect for fundamentals and consistency

Where do you see yourself in 3–5 years in the kitchen?

Sample Answer: I aim to master multiple stations and step into a lead line role, mentoring newer cooks. Growing with a team that values standards and training is important to me.

What a Strong Answer Includes

• Realistic growth path connected to the role
• Interest in leadership, mentoring, or cross-training
• Commitment to standards and long-term contribution

For candidates

Study the menu and practice talking through cook times, plating, and allergies for 3–4 dishes. Bring proof of certifications, be ready to discuss station setups, and prepare concise stories showing pressure handling and teamwork.

For employers

Define the must-have stations, service volume, and safety requirements before interviews. Use a short practical (knife cut, timing a protein) or paid stage to validate skills; align panel questions to technique, safety, teamwork, and attitude.

• Food safety discipline: correct storage order, temperatures, sanitation, and allergen awareness
• Composure and communication: clear call-outs, calm prioritization, and teamwork during rushes
• Organization and pride: tight mise en place, clean-as-you-go, consistent flavors, and honest self-improvement

What core themes should every cook interview cover?

Technique and food safety, organization and speed, teamwork and communication, and motivation/attitude. These reliably predict performance on the line.

How can managers prepare to evaluate skills fairly?

Align questions to the menu and stations, use consistent evaluation criteria, and include a brief skills check or stage. Document decisions against the same criteria for each candidate.

How should candidates structure their examples?

Keep examples short and specific: your station, the challenge, the action you took, and the outcome. Tie each story to quality, timing, safety, or guest satisfaction.