Executive Chef Interview Questions

Getting your executive chef interview questions right prior to conducting interviews is crucial. Why? Because hiring an executive chef is one of the most important decisions you’ll make as a hospitality operator. This senior role goes far beyond cooking – your executive chef sets the kitchen’s pace, culture and standards.

In this guide, we’ll explore the essential executive chef interview questions that help you hire a culinary leader with the right mix of creativity, discipline and commercial sense.

What makes a great Executive Chef?

A strong executive chef blends hands-on culinary expertise with strategic kitchen management. They’re leaders, not just cooks – skilled in menu development, supplier relationships, cost control, staff hiring and maintaining an exceptional guest experience.

Executive Chef interview questions and categories

The key areas you should cover during your executive chef interviews should include:

• Operational: Daily kitchen operations, managing brigades, working with suppliers.
• Situational: Customer complaints, dietary restrictions, team conflict resolution.
• Financial: Budgeting, controlling food/labour costs, stock rotation.
• Creative/Philosophical: Menu ideation, seasonal cooking, flavour combinations.

Sample Executive Chef interview questions and answers

Use the below sample interview questions and answers to help build your interview process.

1. Describe the training that you have and how it relates to this position.

Sample response: “I have a degree in Culinary Arts from Le Cordon Bleu and over 10 years of experience in various culinary roles. My training has equipped me with the skills needed to manage a kitchen, create menus, and lead a team.”

2. In your experience, how does food cost factor into menu creation?

Sample response: “Food cost is a critical factor in menu creation. I always aim for a food cost percentage of around 28-32%. I focus on seasonal ingredients to keep costs low and flavours fresh.”

3. What is your involvement with Purchasing and Receiving?

Sample response: “I work closely with suppliers to negotiate prices and ensure timely deliveries. I also oversee the receiving process to check the quality of ingredients.”

4. List some of your favourite food vendors and why you like to work with them.

Sample response: “I enjoy working with local farms because they provide fresh, organic produce. For seafood, I prefer vendors who practice sustainable fishing.”

5. What foods do you like to pair together and why?

Sample response: “I love pairing earthy flavours with bright acids—like beetroot with goat cheese and a lemon vinaigrette. It creates a balanced and exciting palate.”

6. How does your winter menu differ from your spring menu?

Sample response: “In winter, I focus on hearty, warming dishes like stews and roasts. Spring menus are lighter, featuring fresh vegetables and grilled meats.”

7. How do you control the quality of the food that goes out to customers?

Sample response: “I conduct regular taste tests and insist on plate inspections before the food leaves the kitchen. I also train my team to maintain high standards.”

8. How do you take ownership over customers’ experience of your restaurant?

Sample response: “I believe that the dining experience starts the moment a guest walks in. From the ambience to the service and food, every detail matters.”

9. What do you do when customers request ingredient substitutions?

Sample response: “I try to accommodate substitutions whenever possible, without compromising the dish’s integrity. Customer satisfaction is a priority.”

10. How do you handle special diets (such as gluten-free diets)?

Sample response: “I always have gluten-free options on the menu and train my staff to handle special requests with care to avoid cross-contamination.”