Bon Appétit Management Cook interview questions

Met with the Exec Chef for a position that was needed to be filled prior to the opening of the dining facility for the new school year. I called him first and he invited me in for a face-to-face interview with him. I went and met with him where he sat with me and he reviewed my experience continually stating that I was way over qualified. I informed him that I needed to work so that I could pay my bills and not lose my mind from sitting around trying to find a job. In the end the process of being hired by him was stretched out because he was nervous about my skill levels and whether I would fit in.

Emailed the Recruiter. Got the phone call to do a working interview. It was explained to me that the criteria on being hired was based on the feedback of the crew you worked with. If all was okay, you were called with an offer, and a background check was done. After that, you are sent to a cafe that needs a position filled. The manager you work for doesn't always see your resume, and goes by references of the recruiter and the cafe you staged in.