Employer Newsletter
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1. 2004 New England Foodservice and Lodging Expo
2. Top 3 Sample Interview Questions
3. Tough Interview Question of the Month
4. JobFinder Online Classifieds Posting Tip
5. CEO’s Dish: Behavioral Interviewing
6. Free Crunch Membership for You and Your Employees

1. New England Foodservice & Lodging Expo

Don’t miss out! The 2004 New England Food Service and Lodging Expo will take place Sunday, February 29 – Tuesday, March 1 at the Hynes Convention Center on Boylston Street in Boston. Sponsored by the Massachusetts Restaurant Association, this event brings together masters from all aspects of our industry, giving us an opportunity to learn and network. Of special note, our own CEO, Antoinette Bruno, will moderate a stellar panel on the topic of recruiting for better employee retention. Don’t miss this insight into an important topic facing our industry. The panel meets on Monday, March 1 at 12:15pm for one hour. Click here for more details. Click here for more details.

1. What food magazines do you read? What are you reading now?
2. Do you know what ponzu is? How would you find out if you didn’t know?
3. How can you turn your perceived weakness into a strength that would benefit this restaurant?

3. Tough Interview Question of the Month

This question reveals whether or not the applicant actively participates in shaping their future. Someone with long-term goals usually understands that there are steps necessary to achieve their dream and wants to put in the time to learn all they can. These employees tend to be dedicated and eager to learn the ropes. Who knows, they may even see your restaurant as part of that goal and will be your top worker because of it.

4. JobFinder Online Classifieds Posting Tip

Take the time to really analyze the job description of the vacant position. Hghlighting those skills enables you to write an ad that attracts the right candidate, saving time in the long run by interviewing only those qualified for the job.

5. CEO’s Dish: Behavioral Interviewing

We know that as chefs or owners or managers, you are pressed for time. Employee interviews can sometimes seem like a burden, a necessary evil. Relieve the albatross by creating a few standard interview questions that deliver more bang for the buck.

In recent years, behavioral interviewing techniques have seen a rise in popularity. The theory behind this technique claims to predict future behavior on past performance in similar situations. Decision-making, team building, organization – all of these skills and more are important for any aspiring chef to have. Using the “STAR” process, come up with questions to highlight these skills. The question should pose a Situation or Task, identify the Action taken by the interviewee, and highlight the consequential Result.

Some good ones might be: In what situations do you feel most comfortable making a decision (Helps to determine how they operate)? What do you do when your opinion differs from the rest of the group (Relates to team attitudes)? How do you prioritize your day or your work (Speaks to organization)?