Sample board. The candidates below are fictional and were interviewed by the same AI you get.

Harbor Street Kitchen, Austin, East side

Line cook

$18 an hour · Evenings, 4 to 5 shifts a week, weekends included · 2 to hire

5 interviewed · 1 hired

Interview questions (6)

What's your experience working a grill or saute station, and where have you cooked before?
Walk me through how you keep multiple orders on time during a busy grill or saute station.
This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?
How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?
It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?
What is the earliest date you could start working with us?

Candidates

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Tomas Okafor

Hired

Contact hidden in the sample · can start Oct 5

Tomas has strong, relevant grill experience with 5 years total and 2 years as grill lead, and demonstrates clear command of ticket management and Friday rush handling. His availability fully matches the schedule needs and commute is reliable and short.

2 years grill lead experience

Clear rush/ticket management process

Full schedule availability match

Check: Bike commute could be affected by weather

Interview transcript

Interviewer: Hi Tomas. This is a short interview for the Line cook role at Harbor Street Kitchen. 6 questions, about 5 minutes. Answer by voice or text.

Interviewer: What's your experience working a grill or saute station, and where have you cooked before?

Tomas: Five years, last two as grill lead at a steakhouse downtown.

Interviewer: Walk me through how you keep multiple orders on time during a busy grill or saute station.

Tomas: I temp every steak, rest them, and I run the rail for the grill so nothing dies in the window.

Interviewer: This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?

Tomas: Any evening, including weekends.

Interviewer: How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?

Tomas: Bike, 15 minutes.

Interviewer: It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?

Tomas: Reset the rail, push the oldest tickets first, and tell expo real times.

Interviewer: What is the earliest date you could start working with us?

Tomas: Next Monday.

Interviewer: Thank you. The employer will contact you.

Dario Mendez

Shortlisted

Contact hidden in the sample · can start Oct 6

Dario brings three years of relevant grill/saute experience at a high-volume Tex-Mex restaurant, with clear ticket management skills and Friday rush handling. His availability, short commute, and near-term start date align well with the role's needs.

3 years grill/saute experience

Handles high-volume Friday rush

Availability matches schedule needs

Check: No mention of specific allergen/food safety training

Interview transcript

Interviewer: Hi Dario. This is a short interview for the Line cook role at Harbor Street Kitchen. 6 questions, about 5 minutes. Answer by voice or text.

Interviewer: What's your experience working a grill or saute station, and where have you cooked before?

Dario: Three years on the grill and saute at a Tex-Mex place on Cesar Chavez, 250 covers on Fridays.

Interviewer: Walk me through how you keep multiple orders on time during a busy grill or saute station.

Dario: I prep my mise before 4, fire proteins by ticket time and call back every order so expo knows where we are.

Interviewer: This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?

Dario: Tuesday to Saturday, 3pm to close. Sundays too if needed.

Interviewer: How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?

Dario: I drive, 12 minutes.

Interviewer: It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?

Dario: Tell the lead, take the grill tickets myself and ask the fry cook to cover plating.

Interviewer: What is the earliest date you could start working with us?

Dario: October 6.

Interviewer: Thanks so much for your time today, Dario, the employer will be in touch soon.

Anna Kowalski

New

Contact hidden in the sample · can start Oct 13

Anna has 2 years of saute and grill experience plus culinary school, and gave clear, organized answers on ticket management and Friday rush handling. Her availability, commute, and start date all align well with the role's needs.

2 years grill/saute experience

Reliable transport, 20-min commute

Clear communication and teamwork under pressure

Check: No mention of specific bistro name or references

Check: Start date is two weeks out

Interview transcript

Interviewer: Hi Anna. This is a short interview for the Line cook role at Harbor Street Kitchen. 6 questions, about 5 minutes. Answer by voice or text.

Interviewer: What's your experience working a grill or saute station, and where have you cooked before?

Anna: Two years saute and grill at a bistro, plus culinary school.

Interviewer: Walk me through how you keep multiple orders on time during a busy grill or saute station.

Anna: I organize by ticket time and keep sauces hot in the bain so pickups are quick.

Interviewer: This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?

Anna: Wednesday to Sunday evenings.

Interviewer: How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?

Anna: I drive, 20 minutes.

Interviewer: It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?

Anna: Call it out, focus on my station, and help the grill when my saute tickets are out.

Interviewer: What is the earliest date you could start working with us?

Anna: October 13.

Interviewer: Thanks so much for your time, Anna, the hiring team will be in touch soon.

Luis Herrera

New

Contact hidden in the sample

Luis has some relevant flat-top cooking experience from a food truck, but his answers throughout the interview were vague and did not directly address key questions on scheduling, transportation, or handling rush periods. There are significant concerns about communication clarity and reliability signals needed for this fast-paced role.

8 months flat-top cooking experience

Some grill-adjacent food truck background

Check: Unclear availability for weekend shifts

Check: No confirmed reliable transportation plan

Check: Vague, non-responsive answers on rush handling and start date

Interview transcript

Interviewer: Hi Luis. This is a short interview for the Line cook role at Harbor Street Kitchen. 6 questions, about 5 minutes. Answer by voice or text.

Interviewer: What's your experience working a grill or saute station, and where have you cooked before?

Luis: Worked at a food truck for 8 months, flat top tacos.

Interviewer: Walk me through how you keep multiple orders on time during a busy grill or saute station.

Luis: I cook fast, keep it clean.

Interviewer: Can you give me an example of a busy shift where you managed multiple orders at once?

Luis: Evenings are fine, not sure about Sundays.

Interviewer: This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?

Luis: My cousin drives me.

Interviewer: How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?

Luis: Work faster.

Interviewer: I meant how will you travel to get here - by car, bus, or another way?

Luis: Whenever.

Interviewer: It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?

Luis: Maybe.

Interviewer: What is the earliest date you could start working with us?

Luis: Ok.

Interviewer: Thanks so much for chatting with us, Luis, and we'll be in touch soon.

Keisha Brown

New

Contact hidden in the sample

Keisha has one year of grill experience but only breakfast/lunch, not dinner rush, and explicitly cannot work weekends which are required for this role. Her answers also became misaligned with the questions toward the end, raising concerns about interview clarity or communication.

1 year grill experience

Familiar with batch cooking basics

Willing to try ("do my best")

Check: Cannot work weekends (required)

Check: No dinner/Friday rush experience

Check: Commute reliant on bus with transfer, 45 min

Interview transcript

Interviewer: Hi Keisha. This is a short interview for the Line cook role at Harbor Street Kitchen. 6 questions, about 5 minutes. Answer by voice or text.

Interviewer: What's your experience working a grill or saute station, and where have you cooked before?

Keisha: One year at a diner doing breakfast and lunch grill, eggs and burgers.

Interviewer: Walk me through how you keep multiple orders on time during a busy grill or saute station.

Keisha: I keep the flat top clean and cook in batches, but I have not done a big dinner rush.

Interviewer: This role needs evenings, 4 to 5 shifts weekly including weekends. Which exact days and hours work for you?

Keisha: Only weekday evenings, I have my kids on weekends.

Interviewer: So you can work Monday through Friday evenings - what time can you start and finish each shift?

Keisha: Bus, about 45 minutes with a transfer.

Interviewer: How will you get to Harbor Street Kitchen on Austin's East side, and how long is your commute?

Keisha: I would do my best and ask for help.

Interviewer: It's Friday rush and tickets are piling up fast. How would you handle staying on top of it?

Keisha: In two weeks.

Interviewer: What is the earliest date you could start working with us?

Keisha: No weekends, sorry.

Interviewer: Thank you. The employer will contact you.