Kitchen Manager applicants have rated the interview process at The Cheesecake Factory with 2.7 out of 5 (where 5 is the highest level of difficulty) and assessed their interview experience as 56% positive. To compare, the company-average is 71.1% positive. This is according to Glassdoor user ratings.
Candidates applying for Kitchen Manager roles take an average of 20 days to get hired, when considering 10 user submitted interviews for this role. To compare, the hiring process at The Cheesecake Factory overall takes an average of 10 days.
Common stages of the interview process at The Cheesecake Factory as a Kitchen Manager according to 10 Glassdoor interviews include:
Phone interview: 20%
Personality test: 18%
IQ intelligence test: 18%
Background check: 10%
One on one interview: 10%
Skills test: 8%
Other: 8%
Drug test: 5%
Group panel interview: 5%
Here are the most commonly searched roles for interview reports -
I applied online. I interviewed at The Cheesecake Factory
Interview
Great phone interview and assessment. Face to face interview was with a lot of corporate folks due to them being in town. Took two interviews to get final offer. Pleased with process.
I applied online. The process took 2 weeks. I interviewed at The Cheesecake Factory (San Jose, CA)
Interview
kinda drawn out, two phone interview, two in person interviews, one final sit down interview, the a final phone call and sit down with the regional chef to go over the location/s and meet the rest of the management team. back ground, criminal and drug testing takes the longest to get threw, mainly because they send it all off to a third party. once your threw that then the rest is fairly quick
I applied online. I interviewed at The Cheesecake Factory (San Francisco, CA) in Sep 2015
Interview
I submitted an application online. A recruiter called me and did a phone interview. She sent me an assessment via email. After the assessment I met with the area directors for a formal interview. Training started 2 weeks later
Interview questions [1]
Question 1
Do you think you can handle the attitudes and the egos of the cooks on the line?