Senior Designer, Foodservice Equipment and Supply - Chicago Territory
Posted Aug 26, 2026 · We last checked this listing on Oct 6, 2026
Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
About your past
Tell me about a time an owner wanted something that didn't meet code or wouldn't work well. How did you handle it?
What they are checking: Whether they can push back with expertise while keeping the client relationship.
You have several projects due the same week. How do you manage your workload?
What they are checking: Whether they plan ahead and communicate deadlines rather than rushing and making errors.
Tell me about a kitchen design you're proud of and what made it work.
What they are checking: Whether they can explain their design thinking and the results it produced for the client.
What would you do
An architect's plan changes after your equipment layout is done. How do you handle it?
What they are checking: Whether they manage revisions carefully and keep everyone on the latest drawings.
How do you coordinate with engineers and contractors so your drawings match what gets built?
What they are checking: Whether they communicate clearly with all players in the design process, as the posting stresses.
About the work
Walk me through how you'd take a commercial kitchen project from schematic layout to a full construction drawing set.
What they are checking: Whether they understand every stage, including rough-ins, equipment schedules and specifications.
How do you use REVIT, AutoCAD and AutoQuotes together on a project?
What they are checking: Whether they are fluent in the specific tools the posting requires and know when each fits.
What do utility rough-in drawings need to show, and what goes wrong when they're inaccurate?
What they are checking: Whether they know that bad rough-ins lead to costly fixes in plumbing, gas and electrical after walls go up.
How do you lay out a kitchen so the workflow from receiving to service makes sense?
What they are checking: Whether they design around how cooks actually work and how food moves, not just fitting equipment in.
What codes and standards do you keep in mind for ventilation hoods, sinks and refrigeration?
What they are checking: Whether they know health and building codes that affect foodservice equipment placement.
Practice this interview out loud.
Offer builds a real interview for this exact role at Sysco from your resume and this job description, asks the questions one at a time, and tells you what landed. The first one is free.
Practice this out loudThe full job description
As published by Sysco.