Clover Food Lab Interview Questions
& Process

I went through 2 rounds of interviews, one of which was with the COO. Ultimately, I was offered to interview for a different position, and the COO verbally promised me a role within the company. The next hiring manager set up a call and then never followed through, thus ghosting me after a lengthy process.

The interview was quick and it was a good chance to learn for someone new to food service. There were tests on the safety and sanitation stuff we learned that day, and I think there was a practice shift too. The interview made me excited to join up.

I arrived on time and asked for my contact person, who wasn't available. I spoke with Greg instead. He asked for a few minutes to finish his breakfast, which ended up being 10 minutes. Then, he asked if I had a hat (I did, thankfully, as I'd read the online training manual since no one told me to bring anything) and took me through the kitchen to store my personal belongings. After a brief kitchen tour, I spent over an hour chopping and cutting veggies and herbs, chatting with the very friendly and courteous employees. Greg asked me about my motivations for wanting to work there and my career goals while I prepped. When I finished, Greg had me clean my station, led me back to my things, and mentioned things seemed to go well and he'd be in touch. I sent a thank you note a few days later, but I haven't heard back yet.

I interviewed with HR in downtown Boston, and had to pay $25 for parking. The HR person was sharp and asked good questions. A few days later, I was supposed to meet the owner. He was 30 minutes late. When he finally showed up, he didn't say anything or ask any questions. He just looked at his phone and answered emails. It was one of the rudest interactions I've had recently. He seemed uninterested in hiring, and I felt the same way. His passive-aggressive management style is pointless and a waste of time.