Cook

Tell me about your cooking experience. What kind of kitchens have you worked in, and what stations?

What they are checking: Whether they have the one to two years of line or prep experience the posting prefers.

Tell me about a time you made a mistake on a dish during a rush. What did you do?

What they are checking: Whether they own errors quickly and fix them without slowing the whole line down.

How do you communicate with servers and the chef when something is running low?

What they are checking: Whether they speak up early so the team can adjust before an item is suddenly unavailable.

Why do you want to cook at a golf club instead of a restaurant?

What they are checking: Whether they understand the mix of member dining, events and seasonal swings that club kitchens handle.

A server brings back a guest request for a dish to be made without an ingredient that's in the sauce. What do you do?

What they are checking: Whether they accommodate requests carefully and check for allergy concerns instead of guessing.

The kitchen has to feed a banquet and the regular dining room at the same time. How do you handle your part?

What they are checking: Whether they can stay organized when the club runs several food outlets at once.

Your coworker leaves their station a mess at shift change. How do you handle it?

What they are checking: Whether they address issues directly and respectfully instead of ignoring them or going straight to a manager.

Walk me through how you set up your station before service.

What they are checking: Whether they prepare their mise en place properly so they aren't scrambling once tickets start coming in.

How do you make sure every plate of the same dish looks the same?

What they are checking: Whether they follow specs and plating guides, since the posting stresses consistent presentation.

What food safety practices do you follow every shift?

What they are checking: Whether they know temperatures, labeling and cross-contamination rules that protect guests.