Thompson Hospitality interview questions

several phone interviews two with a recruiter and one with the corporate executive chef, then a practical interview involving cooking a meal for one, 4 oz. of protein, 3 oz. of starch, and 3 oz. of vegetables, this part of the interview process is critical due to the market in which they service, as well as a written test, preferred at the location you are applying for.

I was initially contacted by a current GM of one of their locations, and was scheduled for an interview with the one of the Vice Presidents of the company. The interview was held at one of the downtown restaurants. The interviewer was held up, but arrived with other members of the company, and they seemed pressed for time. I was immediately asked about my salary expectations, and my answer garnered no response. They proceeded to discuss the inception of the company and the philosophies and culture established. I was asked a few general questions,regarding my work history, but as I had come recommended, and there were time constraints the interview was relatively short. At the time, I though that a bad sign, but looking back, it was likely due to the heavy schedule of the parties involved.