How You Could Get Hired at Top Restaurants: What Executive Chefs Want

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What does it really take to get hired at a top restaurant?

Many cooks think that if they can plate beautifully and work fast, they’ll land the job. But executive chefs say there’s more to it than that. Your mindset, attitude, and how you carry yourself in the kitchen often matter just as much – if not more – than your technical skills.

Read on to find out what culinary employers and recruiters look for when hiring, as well as key traits that can help you stand out.

Hiring is Fast-Paced, and First Impressions Count

Turnover in the restaurant industry is consistently high. In fact, the average annual turnover rate is about 5–6% per month, which translates to roughly 60–75% annually. This means kitchens are constantly hiring—but employers are looking for people who stand out for the right reasons.

The good news? Restaurants have nearly double the average interview-to-hire conversion compared to other industries. Once you get noticed and land an interview, your chances of being hired are much higher. That’s why making a strong first impression, showing professionalism, and demonstrating your skills and mindset is so important.

What Executive Chefs Want: Skills Plus Character

Although technical ability is important, executive chefs say it’s often who you are and how you approach your work that determines whether you get hired—and how quickly you move up.

Executive chefs consistently say that your attitude, work ethic, and how you treat others are every bit as important, or moreso, than technical ability. Here are some of the key traits they may look for when hiring.

Work Ethic and Reliability

Chef Marc Vetri, a James Beard Award-winning chef and founder of Vetri Cucina, emphasizes that there is no hidden shortcut to success—it comes down to consistent effort, reliability, and showing up with the right attitude every single day.

“There’s no secret,” he says. “There’s nothing you have to figure out… Show up. Do all the extra stuff.”

In professional kitchens, reliability isn’t just about clocking in on time. It means being prepared before your shift starts, stepping up when things get hectic, and consistently supporting your team—even during the toughest services.

Chef’s Tip: Arriving early, staying late, and going above expectations can demonstrate commitment that chefs notice immediately. Reliable cooks can earn trust faster and are often considered first for promotions or new opportunities.

Initiative and Hunger to Learn

Brian Blum, a culinary recruiter at Gecko Hospitality, shares an example of how cooks can stand out by taking initiative.

“Maybe you ask, ‘Hey, will you teach me how to write a prep list, so I can do it and then you don’t have to.’” he says. “Then maybe you start to notice, ‘Hey, I’d also like to learn to work the line.’”

Initiative means seeing what needs to be done and doing it without being told. This can include restocking your station’s ingredients before they run out or cleaning equipment after use, even if it’s not technically your job that day. It also means seeking opportunities to develop skills outside your immediate responsibilities. Asking to train on ordering systems, inventory, or plating for another station shows that you’re invested in the team’s success and preparing for future roles.

Chef’s Tip: Proactively seeking ways to support your team or expand skills shows leadership potential. Chefs notice the cooks who want to keep growing.

Humility and Teamwork

A willingness to learn and work hard can often be the deciding factors in hiring decisions.

Being humble can mean accepting feedback without defensiveness, asking questions when you don’t know something, and prioritizing the team’s goals over personal pride. Teamwork can also include helping others when your prep is done, communicating clearly during service, and treating everyone, from dishwashers to sous chefs, with equal respect.

“(Prior experience is) really not important if you have the drive and the willingness to learn and work hard. You know, I’m happy to show you everything that I know,” says Maggie DeMarco, former Chef de Cuisine and externship program manager at La Marmotte in Colorado.

Chef’s Tip: Humble cooks ask questions, take feedback without defensiveness, and help teammates whenever possible. These qualities can build trust quickly in the fast-paced kitchen environment.

Adaptability and Communication

Professional kitchens are dynamic, fast-paced environments where adaptability and communication can make or break a service.

Adaptability means being able to handle changes calmly and efficiently. This could include sudden menu substitutions due to missing ingredients or adjusting when another cook calls out and you need to cover their station without hesitation.

Communication can be equally important. Whether it’s clearly calling out “behind” when moving through a crowded kitchen, confirming orders with the expeditor, or asking clarifying questions if instructions aren’t clear, effective communication can keep the team aligned and ensure service runs smoothly.

Brian Blum, a recruiter with Gecko Hospitality, notes that great cooks understand the importance of connecting with teammates in ways that build trust and respect. He adds that being bilingual or even tri-lingual can be extremely helpful.

“As the leader, you should understand and be able to understand everything (your colleagues are) saying,” Blum says, “and then be able to speak to them in their first language.”

While knowing another language can be helpful in some kitchens, the key takeaway is to be aware of how you communicate with your team and make an effort to prioritize clarity, respect, and teamwork at all times.

Chef’s Tip: Being able to adapt to different kitchens, handle unexpected challenges with a positive attitude, and communicate clearly can build trust and make you a stronger team member and future leader.

The Technical & Professional Skills That Matter Most

While mindset and attitude can build trust with executive chefs, your technical skills can show them what you’re capable of on the line. From knife work to consistency and leadership abilities, here are some of the essential skills chefs expect at each stage of your culinary career.

Consistency and Technique

Top kitchens thrive on consistency. Guests return because their favorite dishes taste exactly how they remember them, and executive chefs rely on cooks who can replicate recipes with precision every time. Consistency includes proper portioning, plating standards, and executing dishes with the same quality during a busy Saturday dinner rush as on a quiet Tuesday lunch.

Technique refers to your foundational culinary skills—things like knife cuts, timing, station setup, and food safety practices. It’s not enough to know how to do something once; chefs want to see that you can execute these techniques efficiently and correctly, every single time.

Chef’s Tip: Focus on practicing your knife skills, prep speed, and cooking methods until they become second nature. Consistency can build trust with your chef and ensure guests have an excellent experience every visit.

Leadership & Business Understanding (for Sous Chef and Above)

For cooks looking to move into sous chef or executive chef roles, technical skills alone are not enough. Chefs at this level are expected to understand food cost control, inventory management, ordering, menu planning, and staff training. They need to think like a business owner, melding quality with profitability and leading their team effectively under pressure.

Many chefs start building these skills long before they get the title. If you’re currently a line cook, you can volunteer to help with inventory counts, assist in training new hires, or sit in on pre-shift meetings. These behind-the-scenes responsibilities can give you exposure to the daily decisions that keep a kitchen running and show leadership that you’re capable of more than your station.

Chef’s Tip: Seek out opportunities to learn menu costing, inventory systems, and staff training even before you move into a leadership role. Showing your chef that you’re invested in the business side of the kitchen can demonstrate readiness for promotion.

Hiring Criteria by Role

Understanding what executive chefs look for is only part of the picture. You also need to know what each kitchen role actually requires. Here are the typical experience levels, skills, and expectations for five of the most common kitchen positions.

Note: Requirements can vary by restaurant, but these reflect what many top kitchens are looking for.

Dishwasher / Steward

This is often where many culinary careers begin. Dishwashers keep the entire kitchen running smoothly by ensuring dishes, pots, and pans are clean and ready for use. They also help maintain overall kitchen cleanliness, from floors to trash removal.

• Experience: None needed—on-the-job training common.
• Skills: Operating commercial dishwashers, maintaining sanitation, speed.
• Traits: Reliability, strong work ethic, ability to stay positive.
• Why it matters: Clean dishes = smooth prep and service. Hardworking dishwashers are often promoted.
• Chef’s Tip: Keep your area clean and organized. Safety-minded dishwashers can stand out.

Prep Cook / Commis

Prep cooks handle the behind-the-scenes work that makes service possible. From chopping vegetables to portioning meats and making sauces, they ensure every station has what it needs.

• Experience: 6–12 months preferred, but some kitchens train.
• Skills: Knife cuts, mise en place, food safety, accuracy.
• Traits: Organized, detail-oriented, communicates needs clearly.
• Why it matters: Solid prep = smooth service.
• Chef’s Tip: Label everything and clean as you go. It can show you’re ready for the next step.

Line Cook / Chef de Partie

Line cooks are responsible for cooking and plating dishes during service. Each cook usually runs a specific station such as grill, sauté, or garde manger (cold prep).

• Experience: 1–2 years, especially in upscale kitchens.
• Skills: Recipe consistency, speed, clean station setup/breakdown, food safety.
• Traits: Calm under pressure, great communicator, adaptable.
• Why it matters: Line cooks can bring the menu to life.
• Chef’s Tip: Prep ahead. Anticipate—not react—to stay ahead during service.

Pastry Chefs / Pastry Chef de Partie

Pastry chefs handle everything from breads and cakes to plated desserts.

• Experience: 1–2 years in pastry or baking.
• Skills: Doughs, custards, chocolate work, recipe scaling, plating.
• Traits: Creative, patient, detail-oriented.
• Why it matters: Desserts shape the final impression.
• Chef’s Tip: Taste and test texture. Precision matters in pastry.

Sous Chef / Junior Sous Chef

Sous chefs are the kitchen’s second-in-command, managing staff and ensuring daily operations run smoothly. In larger kitchens, a junior sous chef supports the sous chef and steps into leadership as needed.

• Experience: 3+ years total, 1–2 in leadership. Culinary school can be helpful.
• Skills: Staff training, inventory, service management, menu planning, cost control.
• Traits: Strong leadership, clear communicator, problem-solver.
• Why it matters: They maintain quality, culture, and consistency.
• Chef’s Tip: Lead by example—even if that means jumping in to wash dishes.

Create a Portfolio That Shines

Experience opens doors, but a strong portfolio can show executive chefs what you’re capable of before you step into their kitchen. Whether applying as a line cook or sous chef, your portfolio can help set you apart.

The Value of Diverse Experience

Working in different kitchens can build adaptability, confidence, and broad knowledge of cuisines and leadership styles. James Beard Award-winning restaurateur Kevin Boehm encourages cooks to become skilled in as many roles as possible: “I’m going to give you twelve jobs in twelve months. Try to get as good as you can at all of them.”

Evan Kaplan, a recruiter with Gecko Hospitality, says that diverse experience can be more valuable than staying in the same restaurant for many years. When comparing candidates, if he has one who has been at one job for seven years and another who has been at four different restaurants during that time span, he often wants the one with diverse experience at different restaurants.

Working in different kitchens can expose you to various management styles, cuisines, and operational systems, which can build adaptability and broaden your understanding of what it takes to run a kitchen successfully.

Chef’s Tip: Don’t hesitate to start over in a new cuisine or environment. Each experience can add to your culinary toolkit.

What to Include in Your Portfolio

Keep your portfolio clear and professional to showcase your readiness to grow.

Include:

• Photos of plated dishes highlighting your techniques and presentation style
• Sample menus you’ve helped develop, noting your contributions
• Recipe examples that demonstrate technical skill, creativity, and cost efficiency
• Certifications such as ServSafe, food handler cards, or culinary diplomas
• References from chefs or supervisors who can speak to your work ethic and consistency

Presenting Your Portfolio

Whether applying for a new position or networking with chefs, how you present your portfolio can leave a lasting impression. Bring a printed or digital version to interviews, and keep an updated copy ready to email with applications. Organize it clearly so chefs and hiring managers can scan it quickly, using high-quality images, clean formatting, and concise descriptions.

In today’s industry, a strong digital presence can be just as impactful—sometimes more so—than a physical portfolio. Platforms like Instagram and LinkedIn let you share your work consistently and connect with potential employers, recruiters, and fellow chefs. Treat your social media feeds like a living portfolio: post your best work, show your process, and use captions to demonstrate your technique, creativity, and mindset.

Chef’s Tip: Update your portfolio every few months. Even adding one new dish or technique can show continued growth.

How to Stand Out in Interviews and Trial Shifts

Your portfolio and skills get you the interview, but your attitude, preparation, and performance can seal the deal. Here’s what you can expect in interviews and trial shifts—and what mistakes might cost you the job.

Common Interview Questions

Interviews for kitchen roles are often conversational, but chefs use them to assess both your technical knowledge and mindset. Be prepared to answer questions like:

• Why do you want to work in this kitchen? Shows genuine interest and understanding of the restaurant’s style and philosophy.
• Tell me about your previous kitchen experience. Highlights roles, responsibilities, and progression.
• What station are you most confident working, and which do you want to learn more about? Demonstrates self-awareness and initiative.
• How do you handle criticism or feedback in the kitchen? Assesses humility and teamwork mindset.
• Describe a time you had to work under pressure. Shows ability to stay calm and focused during busy services.
• For sous chef or above:
  • How do you manage food costs and minimize waste?
  • How have you handled conflicts or challenges with your team?
  • What’s your approach to training new cooks?

Chef’s Tip: Research the restaurant before your interview. Knowing their menu style, techniques, and chef’s background can show you care about joining their team specifically, not just finding any job.

Trial Shifts Can Prove You Belong

Many top kitchens require a stage (trial shift) before hiring. This is your chance to demonstrate your skills, adaptability, and how you work with a team under pressure. During your stage, chefs evaluate:

• Knife skills, prep speed, and technique: Are your cuts clean and uniform? Do you work efficiently while maintaining safety?
• Cleanliness and station organization: Do you clean as you go and keep your station neat during prep and service?
• Teamwork and communication: Do you ask clarifying questions when needed and communicate respectfully with others on the line?
• Adaptability to feedback: Can you adjust quickly if the chef corrects your technique or shows you a different approach?

Chef’s Tip: Treat your stage like a working interview. Arrive early, bring your own sharp knives if requested, stay busy even when tasks are done, and thank the chef and team before you leave.

Deal-Breakers—What Can Get Candidates Rejected

Even skilled cooks can lose out on jobs if they demonstrate:

• Poor attitude or ego: Acting like you know everything or disrespecting other team members.
• Inconsistent or sloppy prep: Cutting corners or lacking attention to detail.
• Lack of initiative: Waiting to be told what to do instead of looking for ways to help.
• Weak understanding of safety and cleanliness standards: Neglecting food safety, cross-contamination, or station hygiene.
• Resistance to feedback: Taking corrections personally rather than using them to improve.

Chef’s Tip: Chefs often hire based on attitude and mindset as much as skill. Show humility, initiative, and willingness to learn at every stage of the process.

Preparing for a Successful Culinary Career

Getting hired at a top restaurant isn’t just about perfect knife cuts or beautiful plating. Chefs want to see who you are, how you work, and what you bring to their team. From dishwashers to sous chefs, every role in the kitchen plays an important part, and each one can help you grow into the chef you want to become.

If you’re ready to take the next step, build your skills, and gain the confidence to thrive in any kitchen, Escoffier may help you pursue your goals. You can explore the leadership, business, and professional culinary skills that executive chefs value.

Contact us to find out what Escoffier has to offer and see how our culinary programs can support your goals and dreams.

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