25 Executive SOUS Chef Interview Questions and Answers

As an executive sous chef, you are responsible for the kitchen operations in the absence of the executive chef. This may include overseeing the cooking staff, managing the food budget, and ensuring that all health and safety regulations are followed. Executive sous chefs may also be responsible for menu development and recipe creation.

In order to be successful in this role, you’ll need to be able to answer executive sous chef interview questions about your experience in the kitchen, your knowledge of food safety, and your ability to lead a team. You’ll also need to be able to showcase your culinary skills and explain your vision for the kitchen.

To help you prepare for your interview, we’ve gathered some common executive sous chef interview questions and answers.

1. Are you comfortable working in a fast-paced environment?

Working as an executive SOUS chef can be a fast-paced environment. Employers ask this question to make sure you are comfortable working in such conditions and that you have the skills necessary to succeed. In your answer, explain how you feel about working in a busy kitchen. Share what strategies you use to stay organized and focused on your tasks.

Example: “Absolutely! I thrive in fast-paced environments. In my current role as an Executive SOUS Chef, I am used to working under tight deadlines and managing multiple tasks at once. My experience has taught me how to stay organized and prioritize tasks while still maintaining a high level of quality. I’m also comfortable leading a team and delegating responsibilities when needed. I believe that my ability to work quickly and efficiently will be an asset to your kitchen.”

2. What are your greatest strengths as an executive sous chef?

Employers ask this question to learn more about your personality and how you would fit in with their team. When answering, it can be helpful to think of a few specific examples that relate to the job description or company culture.

Example: “As an executive sous chef, I believe my greatest strengths are my leadership skills and ability to manage a team. I have extensive experience leading culinary teams in high-pressure environments, ensuring that all tasks are completed on time and with the highest level of quality. My organizational abilities help me ensure that all kitchen operations run smoothly and efficiently.

I also possess excellent communication skills which allow me to effectively communicate with both staff members and customers. I am able to provide clear instructions to my team while also listening to their feedback and ideas. This helps create a positive working environment where everyone feels valued and respected.

Additionally, I have a strong knowledge of food preparation techniques and recipes, as well as a keen eye for detail when it comes to presentation. I take great pride in creating dishes that not only look beautiful but taste delicious. Finally, I am passionate about staying up to date with current trends in the culinary world so that I can bring new and innovative ideas to the table.”

3. How would you handle a disagreement with the executive chef?

As an SOUS chef, you may have to work with the executive chef on a regular basis. Employers ask this question to make sure you can collaborate well with others and resolve conflicts quickly. In your answer, try to show that you are willing to listen to other people’s opinions and compromise when necessary.

Example: “I understand that disagreements between the executive chef and sous chef are inevitable, however I believe it is important to handle them in a professional manner. My approach would be to first listen to their perspective and try to understand where they are coming from. Once I have done this, I would then present my own point of view in a respectful way, making sure to focus on the facts rather than emotions. If we still cannot come to an agreement, I would suggest bringing in another party such as the head chef or restaurant manager to help mediate the situation. Ultimately, I am confident that by working together we can find a solution that works for everyone involved.”

4. What is your favorite dish to prepare?

This question can help the interviewer get to know you as a person and how passionate you are about food. It also helps them understand what kind of dishes you enjoy preparing, which can be an important part of being successful in this role. When answering this question, try to choose a dish that is simple but elegant. Explain why it’s your favorite so the interviewer can learn more about you.

Example: “My favorite dish to prepare is a classic French-style beef bourguignon. I love the challenge of perfecting this traditional recipe, and it’s always a crowd pleaser. It requires precise timing and attention to detail in order to ensure that all the flavors come together perfectly.

I’m passionate about creating dishes with depth and complexity, which is why I enjoy preparing this particular dish so much. The combination of red wine, mushrooms, bacon, and herbs creates a savory flavor profile that can’t be replicated with any other ingredients. Plus, the slow cooking process allows each ingredient to really shine through.”

5. Provide an example of a time when you had to manage a stressful situation in the kitchen.

An interviewer may ask this question to learn more about your leadership skills and how you handle stressful situations. When answering, it can be helpful to describe a specific situation and the steps you took to resolve it.

Example: “I recently had to manage a stressful situation in the kitchen when I was working as an Executive SOUS Chef. We were preparing for a large event and there was a shortage of ingredients that we needed to complete the menu. I quickly assessed the situation and determined what resources we had available. I then delegated tasks to my team members, ensuring that everyone knew their role and responsibilities. I also worked with our suppliers to get the necessary ingredients delivered on time.”

6. If we were to visit your kitchen on a busy night, what would we see you doing?

This question can help interviewers understand what your role is in the kitchen and how you contribute to the team. Use this opportunity to show that you are a leader who knows how to delegate tasks, communicate with staff members and manage time effectively.

Example: “If you were to visit my kitchen on a busy night, you would see me working closely with the Executive Chef and other staff members to ensure that all dishes are prepared according to our high standards. I would be actively involved in every aspect of food preparation, from plating to presentation. You would also see me managing the kitchen staff, ensuring that everyone is working efficiently and effectively. My goal is to create an environment where everyone feels supported and respected while producing delicious meals for our customers. Finally, as Executive SOUS Chef, I am responsible for overseeing the entire operation, so I would be monitoring the progress of each dish and making sure everything runs smoothly.”

7. What would you do if you noticed one of your cooks was consistently producing sub-par dishes?

The interviewer may ask you this question to gauge your leadership skills and how you handle a team of employees. In your answer, demonstrate that you value quality work and encourage excellence in the kitchen.

Example: “If I noticed one of my cooks was consistently producing sub-par dishes, I would first take the time to understand why. It could be a lack of experience or knowledge in certain areas, or it could be that they are having difficulty with specific techniques or recipes. Once I have identified the issue, I would then work with the cook to develop an action plan for improvement. This could include additional training and mentoring from myself or other experienced chefs, as well as providing feedback on their performance and offering constructive criticism when needed. Finally, I would ensure that all necessary resources are available to help them succeed and reach their full potential.”

8. How well do you communicate with suppliers?

As an executive SOUS chef, you’ll need to communicate with suppliers regularly. This question helps employers learn how well you can work with others and get information from them. Use your answer to show that you are a strong communicator who is able to collaborate with others.

Example: “I have extensive experience communicating with suppliers in my current role as an Executive SOUS Chef. I understand the importance of having a good relationship with suppliers to ensure that the restaurant has access to quality ingredients and products. I am always professional and courteous when dealing with suppliers, and strive to maintain strong relationships with them.

I also make sure to stay up-to-date on new products and trends in the industry so that I can provide the best options for our menu. I take the time to research different suppliers and their offerings, and then communicate my findings to the team. This helps us make informed decisions about which suppliers we should use and which ones we should avoid.”

9. Do you have experience managing a budget?

The interviewer may ask this question to learn more about your financial management skills. As an executive SOUS chef, you’ll likely manage a large budget for the kitchen and dining areas of the restaurant. Use your answer to highlight your budgeting experience and how it helped you in previous roles.

Example: “Yes, I have extensive experience managing a budget. During my time as an Executive SOUS Chef at my previous job, I was responsible for creating and overseeing the restaurant’s annual budget. This included allocating funds to different areas of the kitchen, such as food costs, labor costs, and equipment purchases. I also worked with other departments to ensure that our budget stayed on track throughout the year.

I am very organized when it comes to budgeting and I understand how important it is to stay within the allocated funds. I always strive to find ways to save money while still providing quality ingredients and services. I am confident that I can help your team manage its budget effectively and efficiently.”

10. When is the best time to add flavor enhancers to a dish?

This question can help interviewers understand your knowledge of flavor enhancers and when to use them. Use examples from previous experience to show how you make decisions about when to add a flavor enhancer to a dish.

Example: “The best time to add flavor enhancers to a dish is when the other ingredients are nearly finished cooking. This ensures that the flavors of the enhancer will not be lost in the cooking process, and can be fully appreciated by the diner. As an Executive SOUS Chef, I understand the importance of timing when it comes to adding flavor enhancers. I also know how to balance the flavors of each ingredient so that they complement one another without overpowering the dish.

I have extensive experience working with different types of flavor enhancers such as herbs, spices, sauces, and marinades. By combining these elements together, I am able to create unique dishes that leave a lasting impression on my guests. My attention to detail and ability to work quickly under pressure make me an ideal candidate for this position.”

11. We want to increase customer engagement through social media. What is your idea for a campaign?

Employers want to know that you can use social media to promote their restaurant and increase customer engagement. In your answer, explain how you would create a campaign that promotes the restaurant’s food, service or atmosphere.

Example: “I believe that customer engagement through social media is an important part of any successful business. My idea for a campaign would be to create content that resonates with our target audience and encourages them to interact with us on social media. This could include creating recipes, hosting cooking classes, or even running contests where customers can share their own creations.

In addition, I think it’s important to use the right platforms to reach our target audience. For example, if we are targeting millennials, Instagram might be the best platform to focus on. We can also use analytics to measure the success of our campaigns and make sure we are reaching the right people. Finally, I would suggest engaging with customers directly by responding to comments and messages in a timely manner.”

12. Describe your process for hiring new staff.

Hiring is an important part of being an executive SOUS chef. Employers want to know that you have a process for hiring new staff and can ensure they’re the right fit for their organization. When answering this question, explain your steps for finding new employees and how you make sure they’re qualified for the job.

Example: “When it comes to hiring new staff, I believe in taking a comprehensive approach. First and foremost, I like to get to know the potential candidate by asking them questions about their experience and qualifications. This helps me assess if they have the skills necessary for the job. Once I’ve determined that the applicant is qualified, I then move on to discussing the position itself and what duties will be expected of them.

I also make sure to ask questions about how the individual works best and what kind of environment they prefer. This allows me to create an atmosphere where everyone can thrive. Finally, I always take into account the team dynamic when making my final decision. It’s important to me that any new hire fits in well with the existing team and adds value to our overall operations.”

13. What makes a good meal?

This question can help interviewers understand your culinary philosophy and how you would apply it to their organization. Use examples from your experience that show the importance of quality ingredients, presentation and customer service in creating a memorable meal.

Example: “A good meal is one that is both delicious and satisfying. It should be made with fresh, quality ingredients that are cooked to perfection. The presentation of the dish should also be taken into consideration; it should be visually appealing and inviting. Finally, a good meal should have balance in terms of flavor, texture, and nutrition.

As an Executive SOUS Chef, I understand the importance of creating meals that meet all these criteria. My experience has taught me how to select the best ingredients, prepare them properly, and present them in an attractive way. I am also knowledgeable about food safety standards and regulations, so I can ensure that every meal I create is safe for consumption. Furthermore, I strive to create balanced dishes that will please even the most discerning palates.”

14. Which cooking techniques do you prefer?

This question can help the interviewer determine your cooking style and preferences. It can also show them how you might approach a task or project in the role. When answering this question, it can be helpful to mention a few techniques that are relevant to the job description.

Example: “I prefer to use a variety of cooking techniques, depending on the dish I am preparing. For example, when making soups and sauces, I enjoy using traditional French methods such as mirepoix, reduction, and deglazing. When it comes to roasting meats or vegetables, I like to utilize dry-heat cooking techniques like baking, broiling, and grilling. Finally, for fish dishes, I find that poaching and steaming are excellent ways to bring out the delicate flavors of the seafood.”

15. What do you think is the most important aspect of customer service?

Customer service is an important part of any business, and the interviewer may ask this question to see how you would apply your customer service skills in their organization. When answering this question, it can be helpful to highlight a time when you provided excellent customer service to someone who was not a client or customer.

Example: “Customer service is an essential part of any successful business, and I believe the most important aspect of customer service is providing a positive experience. This means creating a welcoming atmosphere where customers feel comfortable and respected. It also involves being attentive to their needs and providing prompt, efficient service. As an Executive SOUS Chef, I understand that it’s my responsibility to ensure that all guests have an enjoyable dining experience. I strive to provide excellent customer service by anticipating customer needs, responding quickly to requests, and offering helpful suggestions. My goal is always to exceed expectations and create an unforgettable experience for each guest.”

16. How often do you update the menu?

The interviewer may ask this question to learn more about your creativity and how often you change the menu. You can answer by describing a time when you changed the menu at work, or if you haven’t done so in the past, you can describe what you would do if you were hired for the position.

Example: “I believe that a menu should be updated regularly in order to keep up with customer tastes and preferences. I strive to update the menu at least once every two months, but depending on the season or special events, I may adjust this timeline accordingly. My approach is to introduce new items while still keeping some of the classic favorites. This way, customers can enjoy something familiar as well as explore something new.

When creating new dishes, I always consider the cost of ingredients, labor, and other factors to ensure that the restaurant remains profitable. I also take into account feedback from customers and staff members when making changes to the menu. Finally, I make sure that all recipes are properly documented and communicated to the kitchen staff so that they can prepare each dish correctly.”

17. There is a shortage of a key ingredient. What do you do?

This question is an opportunity to show your problem-solving skills. When answering this question, it can be helpful to describe the steps you would take to solve the issue and how you would communicate with others about the shortage.

Example: “When faced with a shortage of a key ingredient, my first step is to assess the situation and determine if there are any alternatives that can be used. I would then consult with the other chefs in the kitchen to brainstorm creative solutions for replacing the missing ingredient without compromising the quality or flavor of the dish. If no suitable alternative could be found, I would work with the restaurant manager to source additional ingredients from another supplier or find an alternate recipe that does not require the missing item. Finally, I would ensure that all staff members are aware of the change so they can properly inform customers about the menu changes.

My experience as an Executive SOUS Chef has taught me how to handle unexpected shortages while still delivering high-quality dishes. With my knowledge and creativity, I am confident that I can help your team navigate through these types of situations quickly and efficiently.”

18. Describe a creative way that you have used leftovers in the kitchen.

This question can help the interviewer determine your creativity and problem-solving skills. Use examples from previous jobs to describe how you used leftovers in a new way or combined them with other ingredients to create something delicious.

Example: “I have always been a creative problem solver in the kitchen, and I enjoy coming up with innovative ways to use leftovers. One of my favorite recipes is a twist on traditional shepherd’s pie. Instead of using ground beef or lamb, I like to use leftover roasted chicken, diced potatoes, carrots, celery, onions, and peas. Then I top it off with a layer of mashed potatoes and bake until golden brown. This dish has become a hit among my family and friends, and they love that I can turn something ordinary into something extraordinary.

Another way I like to use leftovers is by making soups and stews. I will take whatever vegetables are available and sauté them with some garlic and herbs. Then I add any leftover proteins such as chicken, beef, or fish, along with some broth and seasonings. Simmering everything together creates a delicious and hearty meal that everyone loves.”

19. What do you think is the most important skill for an executive sous chef?

This question can help interviewers understand your priorities and how you view the role. They may ask this to see if you have similar values to their organization, so it’s important to think about what skills are most important for success in the position and relate them back to the job description.

Example: “As an executive sous chef, I believe the most important skill is being able to lead a team of chefs and kitchen staff. It’s essential to be able to communicate clearly with everyone in the kitchen, delegate tasks efficiently, and ensure that all food safety standards are met. In addition, it’s important to have excellent organizational skills so that the kitchen runs smoothly and efficiently. Finally, having a creative eye for plating and presentation is also key; this helps to create visually appealing dishes that will draw customers into the restaurant.”

20. How would you handle a customer complaint about a dish?

As an executive sous chef, you may be responsible for handling customer complaints. Employers ask this question to make sure you have the skills necessary to handle these situations effectively. In your answer, explain how you would use your communication and problem-solving skills to resolve the situation.

Example: “If a customer complains about a dish, I would first apologize and thank them for bringing the issue to my attention. Then, I would ask questions to understand what exactly they didn’t like about the dish in order to determine how best to address their complaint. Depending on the situation, I may offer to remake the dish or provide an alternative solution such as offering a complimentary dessert or beverage. Finally, I would ensure that the customer is satisfied with the resolution before ending the conversation.

My experience as an Executive SOUS Chef has taught me the importance of resolving customer complaints quickly and efficiently. I am confident that I can handle any customer issues professionally and courteously while maintaining high standards of quality and service.”

21. Do you have experience with food safety procedures and regulations?

Food safety is a major concern for many employers, and they may ask this question to make sure you understand the importance of following regulations. In your answer, explain how important food safety is in your kitchen and what steps you take to ensure that all staff members follow proper procedures.

Example: “Absolutely. I have extensive experience with food safety procedures and regulations, as well as a deep understanding of the importance of following them. In my current role as Executive SOUS Chef, I am responsible for ensuring that all kitchen staff are up to date on the latest food safety protocols. I also conduct regular inspections of the kitchen to ensure compliance with local health codes and regulations.

I understand how critical it is to maintain high standards of food safety in order to protect customers from potential harm. As such, I take every precaution necessary to ensure that our kitchen is clean and hygienic at all times. This includes regularly sanitizing surfaces and equipment, storing food properly, and disposing of any expired or spoiled items. Furthermore, I make sure that all kitchen staff members are aware of proper food handling techniques and follow them diligently.”

22. How comfortable are you working with different cuisines?

The interviewer may ask this question to see if you have experience working with different cultures and ethnicities. This can be an important skill for executive SOUS chefs because they often need to work with a variety of ingredients, recipes and cooking styles. In your answer, try to show that you are open-minded and willing to learn new things.

Example: “I am very comfortable working with different cuisines. I have extensive experience in a variety of international and regional cuisines, including French, Italian, Asian, Mexican, and American. I am also familiar with the techniques and ingredients used in each cuisine, allowing me to create unique dishes that combine elements from multiple cultures.

In addition, I am constantly exploring new flavors and experimenting with recipes. I enjoy learning about different cultures and their culinary traditions, which helps me stay up-to-date on current trends and develop innovative dishes. My passion for food drives my creativity and allows me to think outside the box when it comes to creating delicious meals.”

23. What techniques do you use to ensure quality control during meal preparation?

The interviewer may ask this question to assess your ability to ensure the quality of food served at their establishment. Use examples from past experiences where you used specific techniques or methods to ensure that customers received high-quality meals and enjoyed their dining experience.

Example: “I take quality control very seriously when it comes to meal preparation. I believe that the success of a dish is determined by its taste and presentation, so I always strive for excellence in both areas. To ensure quality control, I use several techniques.

The first technique I use is careful ingredient selection. I make sure to source only the freshest ingredients from reliable suppliers. This ensures that every dish has the best flavor possible.

Next, I pay close attention to detail during the cooking process. I carefully follow recipes and adjust seasoning as needed to create dishes with perfect balance. I also monitor temperatures closely to ensure food safety.

Lastly, I inspect each plate before it leaves the kitchen. I check for proper portion size, temperature, and presentation. If any part of the dish does not meet my standards, I will remake it until it meets my expectations.

By using these techniques, I am confident that all meals served are of the highest quality.”

24. How would you create new dishes while staying within budget?

This question can help the interviewer understand how you plan and organize your time. It also shows them how you use your budgeting skills to create delicious meals for their establishment while staying within a set spending limit. Use examples from past experiences where you created new dishes that were well-received by customers or helped save money in the kitchen.

Example: “Creating new dishes while staying within budget is a challenge that I am passionate about. As an Executive SOUS Chef, it is my responsibility to ensure that the restaurant operates efficiently and cost-effectively. To do this, I use a variety of strategies.

Firstly, I create recipes using seasonal ingredients that are in abundance and therefore more affordable. This allows me to make delicious meals without breaking the bank. Secondly, I work closely with suppliers to negotiate better prices for bulk orders. Finally, I look for creative ways to repurpose leftovers into exciting new dishes. For example, leftover roasted vegetables can be used to make a flavorful soup or risotto.”

25. Have you ever been involved in menu development?

This question can help the interviewer determine your experience with menu planning and how you might approach this task in your new role. Use examples from past experiences to highlight your creativity, problem-solving skills and ability to work as part of a team.

Example: “Yes, I have been involved in menu development. In my current role as Executive SOUS Chef, I am responsible for creating and developing new menus that are both creative and cost-effective. I take into account the local cuisine, seasonal ingredients, customer preferences, and dietary restrictions when designing a menu. I also work with other members of the kitchen staff to ensure that all dishes are prepared according to health and safety standards.

I enjoy being able to come up with unique recipes and ideas that will excite customers and keep them coming back. I am constantly researching new techniques and flavors so that I can stay ahead of the competition and create something truly special. My experience has taught me how to balance creativity and practicality to develop menus that are both delicious and profitable.”