Cook

Tell me about the busiest kitchen you've worked in. What was your station?

What they are checking: Whether they have real line cook experience and can handle a steady service.

How do you make sure you follow the recipe exactly, even when you think you know a better way?

What they are checking: Whether they can stay consistent with set recipes, which residents and dietary staff rely on.

Plating and garnish matter here. Why does presentation matter in senior living?

What they are checking: Whether they understand that food that looks good helps residents eat well and enjoy their meals.

Monday through Friday with some weekends. How does that work for you?

What they are checking: Whether they can reliably cover the schedule the posting describes.

A resident sends a plate back saying it's not cooked how they like. How do you respond?

What they are checking: Whether they handle feedback with care, since residents eat here every day and are paying for a premium experience.

You realize halfway through prep that you're short on a key ingredient. What do you do?

What they are checking: Whether they can solve problems quickly and communicate with the chef about substitutions.

Walk me through how you'd time a dinner service so plates go out hot and look good.

What they are checking: Whether they can plan production around meal hours so quality and temperature hold for residents.

How do you adjust a dish for a resident on a low-sodium or diabetic diet without making it bland?

What they are checking: Whether they can cook for medical diets while keeping the fine dining standard the community promises.

What temperatures do you watch for when cooking and holding food?

What they are checking: Whether they know food safety rules, which matter more when serving older adults.

How do you store leftovers and prepped food safely?

What they are checking: Whether they label, date and rotate food to prevent waste and illness.