50+ Kitchen Manager Interview Questions (With Answer Examples)

Introducing the role of a Kitchen Manager can be tricky. It requires a perfect blend of hard and soft skills, understanding the intricacies of food preparation, and ensuring the kitchen operates seamlessly.

Drawing from our experience helping hundreds of restaurants, we’ve divided the questions into five categories to help you gauge the candidate’s all-rounded capabilities.

General Kitchen Manager Interview Questions

• What’s your primary role as a kitchen manager?
  Example answer: “The primary role is to provide direction, guidance, and communicate the restaurant’s vision and goals, ensuring food quality, inventory management, and maintaining a productive kitchen.”
• How do you handle conflicts in the kitchen?
  Example answer: “I first ensure I understand both sides, then mediate a resolution, emphasizing the importance of teamwork.”
• How would you handle a situation where a dish is sent back multiple times in one night?
  Example answer: “I’d first identify the issue with the dish, correct it immediately and, if necessary, pull it off the menu for the night.”
• What would you do if a key team member called out sick during a busy service?
  Example answer: “I’d rearrange the roles within the team to ensure all essential positions are covered and step in where needed.”
• How do you maintain consistency in food quality?
  Example answer: “By setting clear standards, regularly training staff, and conducting frequent quality checks.”
• Describe how you stay updated with the latest food trends.
• What’s your strategy for waste management in the kitchen?
• How would you handle a supplier dispute?
• How do you ensure health and safety standards are always met?
• How do you manage kitchen costs?

Questions About Experience and Background

• How has your previous experience prepared you for this role?
  Example answer: “During culinary school and subsequent roles, I learned skills for a high-functioning kitchen and practical knowledge of inventory management.”
• Describe a challenging situation you’ve faced in a past kitchen and how you handled it.
  Example answer: “We once had an entire oven breakdown during service. I had to quickly rearrange the menu to include only items that could be prepared using other equipment.”
• Have you ever had to let someone go? How did you handle it?
  Example answer: “Yes, it’s never easy, but I ensure the decision is communicated with empathy and clarity on the reasons.”
• Tell me about a time when you implemented a change in a previous kitchen that improved its efficiency or quality.
  Example answer: “I introduced batch prepping certain ingredients, which reduced prep time during service hours.”
• How do you handle feedback, especially when it’s negative?
  Example answer: “I consider feedback as a tool for growth. Negative feedback helps me identify areas for improvement.”
• Describe a time when you had to manage a diverse team.
• How have you handled underperforming team members in the past?
• Tell me about your proudest moment as a kitchen manager.
• How do you keep yourself and your team motivated during long hours?
• Describe a scenario where you had to step out of your usual role to support your team.

Interview Questions Focused on Soft Skills

• How would you describe your leadership style?
  Example answer: “I would say I’m collaborative and mentoring. I believe in setting clear expectations and then supporting my team to achieve them.”
• How do you handle stress, especially during busy service times?
  Example answer: “I focus on the tasks at hand, prioritize on-the-go, and maintain a calm demeanor to ensure the team doesn’t get overwhelmed.”
• How do you handle disagreements among team members?
  Example answer: “I address them immediately, facilitate open communication between the parties involved, and ensure a respectful resolution.”
• Describe a time when you went above and beyond for a team member or customer.
  Example answer: “Once, a team member was going through personal difficulties, so I adjusted the roster to give them some days off and ensure they had adequate support.”
• How do you promote teamwork and camaraderie among staff?
  Example answer: “By organizing regular team-building activities and ensuring open communication channels for everyone.”
• How do you handle criticism from superiors?
• How do you prioritize tasks when everything seems urgent?
• Describe a time when you had to make a difficult decision that was beneficial for the restaurant but not popular among the staff.
• How do you ensure you remain approachable to your team?
• How do you encourage continuous learning and professional growth among your team?

Interview Questions Focused on Hard Skills

• How do you manage inventory to ensure minimal wastage and maximum freshness?
  Example answer: “I implement a FIFO (First In, First Out) system and maintain a tight inventory tracking mechanism.”
• Describe the system you use for food costing.
  Example answer: “I break down each dish into its individual ingredients, determine the cost of each ingredient, and then add a markup for profit.”
• What’s your approach to training new kitchen staff?
  Example answer: “I believe in a hands-on approach, pairing new staff with experienced members, and conducting regular check-ins to gauge their progress.”
• How do you ensure all kitchen equipment is well-maintained and functioning?
  Example answer: “I have a routine maintenance schedule and work closely with trusted suppliers to handle repairs promptly.”
• How do you deal with unexpected equipment breakdowns during service?
  Example answer: “I have contingency plans in place, like alternative cooking methods, and train the team to adapt quickly.”
• Describe your approach to menu planning.
• How do you determine portion sizes for dishes to ensure profitability while maintaining customer satisfaction?
• What methods do you use for quality control in the kitchen?
• Describe your experience with different types of cuisine.
• How do you integrate dietary considerations (like vegan, gluten-free, etc.) into the menu?

Scenario-Based Kitchen Manager Interview Questions (That Show Problem-Solving Skills)

• Imagine there’s a sudden surge of customers due to an event nearby. How would you handle this situation?
  Example answer: “I’d quickly assess inventory, rally the team for a short briefing, and prioritize dishes that can be prepared quickly.”
• A VIP guest sends a dish back because they’re not satisfied. How do you manage this situation?
  Example answer: “I’d personally approach the guest to understand their concerns, ensure a quick resolution, and maybe offer a complimentary item as a gesture.”
• During peak hours, you notice a junior chef consistently making mistakes. What would you do?
  Example answer: “I’d reassign them temporarily to a less critical task and discuss their performance after the rush.”
• You receive a batch of ingredients from a supplier that’s not up to your quality standards. How do you handle this?
  Example answer: “I’d contact the supplier immediately, arrange for a replacement, and if necessary, adjust the menu for the day.”
• One of your chefs proposes a new dish for the menu. However, you think it won’t align with the restaurant’s theme. How do you respond?
  Example answer: “I’d provide constructive feedback, explaining my reasons and suggesting adjustments or alternative ideas.”
• How would you handle a situation where two senior chefs have a disagreement in the middle of service?
• A customer has a special dietary request that’s not on the menu. How would you accommodate them?
• During a health inspection, you realize a minor violation has occurred. How do you address this with the team?
• How would you manage if you had to operate with a reduced kitchen staff for a week?
• How do you handle situations when the front of house and kitchen are not in sync?