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Land and Ace a Restaurant Job Interview

Land and Ace a Restaurant Job Interview

Jamie Popp | Monster Contributing Writer

By 2016, there will be an additional 1.9 million restaurant jobs in the United States, according to the National Restaurant Association. Knowing what skills are in demand, as well as how to cook up a succinct, attractive resume and what to expect during the interview process, will help you stand out. Heed these tips:

Keep Your Resume Succinct

Think of your resume as an appetizer before an entree: If it’s too big, there won’t be room for the main course — meaning you won’t get to the interview. To that end, review your resume for accuracy and length.

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“Avoid the fluff,” advises Mark Wright, assistant professor of the Hospitality Management Department at Erie Community College and northeastern regional vice president of the American Culinary Federation. “Your resume should be simple and no more than one page. A lot of chefs, for instance, do a lot of extracurricular things (that shouldn’t be on a job resume). References are also important.”

Be Honest

Wright says the best references are previous employers. He also cautions against embellishing during a job interview: “Tell the truth. Don’t say you worked with Wolfgang Puck if you didn’t. Word gets around.”

Showcase Your Skills

Your resume should not only detail who you’ve worked with but also your job-specific talents. Be ready to back up your claims. If you’re applying for a cooking position, for instance, expect to prepare food during the interview rather than just field questions across a conference table.

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