Applied online and recieved a call for interview at university in St. Petersburg FL. I was looking to move to the FL west coast from Orlando. Found the college arrived ontime for interivew with Executive Chef. He seemed to be a decent guy o work for, explained the operation, etc. Was invited back the following week to do a tasting. Arrived for the tasting on time, Chef explains I have 3 hours to do 4 dishes, including a full vegetarian entree. Kitchen is dated, equipment old but works. kitchen poorly designed, a bit difficult to manuever in for a "production" kitchen. Presented the dishes, during interview post tasting managers and Chef asked "how many hours are you willing to give us"

They want to know you won't tucker out on a long work week, and are willing to go along with their program and not rock the boat too much. Each account serves a college or corporate client, and follows a pretty straight forward set of standards to please that client. Good interview, just come in with experience and have positive things to say about your work ethic and past work experiences.