How do you make sure the food is served on time every day? What do you do when there are so many call outs and you are short of staff? When are you available to start? Can you make it on time to the job without any difficulties? How do you thick the food? Can you cook for 150 Residents, breakfast and lunch every day of the week? How do you prioritize when you have to prepare, cook, serve, clean, answer questions, help, be available for any associate in the kitchen who has any question, treat with respect anybody in the nursing home and trainee new employees in the Kitchen? How much do you want to make?
