Jean-Georges Management Interview Questions
& Process

It was a standard restaurant stage and a conversation with the chef. I got to see part of the prep work before service and part of service for both restaurants in the building. It was very hands-on and gave a good look into the kitchen.

The interview process was pretty straightforward. I met with one of the managers for a formal and standard interview. It was professional, without much room for casual conversation. I was hoping for some small talk to get a better feel for the manager and the work environment, but it was a typical, formal interview.

Open calls are usually posted on websites like Craigslist, often with the restaurant's name, and they'll specify a time and place for walk-in interviews. The number of people who show up is unpredictable. If you're applying for roles like Back-waiter, Runner, Hostess, or Server, a Manager or General Manager will interview you. For Manager or General Manager positions, the Director of Operations conducts the interview. If you're aiming for a Dishwasher, Line Cook, or similar role, one of the Chefs will talk to you. The interview itself is pretty laid-back. You'll be asked to sit in the lounge area, and a Manager will come over to chat. They'll tell you a bit about the restaurant before diving into the interview questions. The main focus is on your previous restaurant experience. Often, you'll be offered a week of paid training on the spot (at regular minimum wage). If you work a total of 5 shifts, you officially get the job and will complete the necessary paperwork then.

The hiring manager, Culinary Director, contacted me by email to schedule a restaurant walk-through. The interview involved a 5-course tasting for the Culinary Director and VP of Culinary. No formal interview questions were asked.