ISS Guckenheimer Interview Questions
& Process

I had a long phone interview and they said I was perfect for the jobs, and they would call me the next day to set up an in-person interview for the next week, but I never heard back. I waited another day, then I left a voicemail about the next step and never heard back. It was rude and unprofessional to be ghosted. Two weeks later, I got a voicemail from someone else who found my resume online for the same jobs and wanted to schedule an interview, but he didn't even leave his name or number, and it wasn't even the same person. That same day, I got an email from a woman who also wanted to set up an interview. It's clear there are communication issues between management. I would never work for Guckenheimer again.

The application was pretty straightforward, and the interview process went smoothly. I was asked some really basic questions, and since I was the only person applying at the time, I got the job offer right after the first interview. However, it's a bit of a bummer that managers sometimes hire their friends or people they know, even if there are better candidates out there.

After submitting your application online, you can expect to hear back within 2-3 weeks via email or phone to schedule a 30-minute phone interview. If that goes well, you'll be invited for an in-person interview with the Director of Operations, Executive Chef, and Area Manager. This final interview is key to getting the job, so show them your enthusiasm and give it your all. The length of this interview is a good indicator: under 30 minutes usually means no offer, while an hour or more suggests you've likely landed the position.

I interviewed with Area Manager Debbie Castro and Regional Chef Pete Rukule. It was a working interview at their Google account. I had to prepare two dishes of my choice with what was available in the kitchen and present it to the Regional "chef". They didn't offer me the sous position because my dishes weren't considered up to their quality for a sous chef. I ended up accepting the position for the hours, but after a year of making uninspired food, I left and returned to the restaurant world, and for more money too.