Four Seasons Sous Chef/Cook III interview questions

Online application, screening phone call from HR, in person 1 Hour HR interview, interview with Chef, return 5 hour bench test, return interview with GM... Apart from the multiple interviews, I was extremely impressed with how courteous, friendly, intelligent and graceful everyone was. They’re very perspicacious at the Four Seasons, and treated me respectfully through the whole process. I’d practiced beforehand, having read up on everything I could find online from Glassdoor to YouTube...I’d tried to learn as much about the culture there as I could to see if I’d be a good fit and if I’d be happy there. As I’d read the menu online I began to think that it was a place where I could learn a lot and that, after a time, could contribute a lot as well. There is a lot of work in Boston, but through my experiences in person and what I was reading I began to realize that that was where I wanted to be. My bench test was far from a great performance (on my part)...but much to my surprise they offered me a full time position, with room to grow, and I earnestly couldn’t be happier!