I went to two in person interviews that included a tour of the facility. It was an easy process, and a welcoming environment. I did not have to wait long to hear back.

First there was a scheduled phone interview You had to get through and, if they were satisfied with your answers, you were scheduled for a face to face with the chef. During the phone interview you were told what the position paid right off the bat. I was asked what I knew about the company and about that location in particular. I was also given a tour of the kitchen which was surprisingly small given the enormous volume it services.