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Back of House

Line Cook Interview Sheet

Score 1–5 across the 3 pillars. Add up totals at the bottom. Hire on the score, not the vibe.

Candidate name
Date
Interviewer
Pillar 1 — Skills & Experience 1 = no reps · 5 = strong reps
Describe your last station. How did you set it up and why?
1
2
3
4
5
Walk me through your prep list on a typical day.How do you prioritize?
1
2
3
4
5
What is your knife situation — brand, how often do you sharpen, where are they right now?
1
2
3
4
5
Talk me through a dish you are proud of. What does the plate look like?
1
2
3
4
5
How do you handle mise en place that runs out mid-service?
1
2
3
4
5
Pillar 2 — Pace & Pressure 1 = freezes · 5 = clear plan
Your station is getting buried. What is your first move?
1
2
3
4
5
The expo just called for 5 of the same dish. What is your order of fire?
1
2
3
4
5
A new cook drops a 6-top mid-rush. What do you do — both the recovery and how you talk to them after?
1
2
3
4
5
You are working garde manger and saute is in the weeds. Do you help, and how?
1
2
3
4
5
How do you reset between two services in a back-to-back?
1
2
3
4
5
Pillar 3 — Fit & Standards 1 = mismatch · 5 = aligned
Walk me through your food safety routine. Temperature checks, FIFO, allergens.
1
2
3
4
5
Describe a chef who made you better. What did you learn?
1
2
3
4
5
What is a kitchen rule you would never break, even on a slow night?
1
2
3
4
5
Why our menu? Why this concept?
1
2
3
4
5
Composite score
  / 70
Skills & Experience (max 25) 
Pace & Pressure (max 25) 
Fit & Standards (max 20) 
Decision
Trail shift date (if scheduled) 
Notes & standout moments
Free resource from crewli.io · Read the full guide at crewli.io/blog/restaurant-interview-questions