I wanted to get feedback from some Chefs who have hired line cooks. What do you look for? What questions do you ask in an interview? Do you make them cook something for you? I've heard of the infamous egg test, but that's about it. Aside from checking references, just about every response I get contains people who say they are: clean, motivated, fun, hard working, looking to showcase their skills, etc. etc. The ones that catch my eye are the people who have worked at places I've heard of, but that doesn't necessarily make them the best fit for me.
I'd love some feedback, as I feel the right hire here could make or break my new concept!
