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The right staff goes a long way to the success of a restaurant or bar. Four managers with years of experience in food and beverage service share how they use the interview and initial contact to find and hire the best people.
Every role in the restaurant is important. And while a great résumé will get someone in the door, knowing how to quickly gauge personality can be your biggest asset in landing the right person for the job. —David Flaherty, Nation's Restaurant News
For kitchen staff, seeing someone operate in that setting is the true test, says
George Kaden, who was most recently executive sous chef at Renata in Portland, Ore.
“The kitchen trail is huge,” Kaden said. “Seeing how a cook moves, interacts with other cooks, uses their tools, manages the cleanliness of a station, etc., is really the tell-all that trumps any phone or face-to-face interview.” — Flaherty, NRN