[shadowchef]

OK so ive applied for a sous chef position at a high end golf club. ive worked in many different restaurants and what not and i am currently working for a catering place. i am a bit rusty as far as working the line and what not but nothing i cant handle walkign back into a kitchen like that (its just a bit different from the kitchen i work in now) I had an interview with the club manager and now im goign in on thurs to talk with the chef and do a food tasting and check out the kitchen.

my question to you is what should i expect? I havnt really been told what they want me to cook btu she said that i should have something in mind which i am working on but what is typically expected? As of now im assumign that its like a entree dish (protien, starch, veg, sauce in appropriate portions) with taking note of my knife skills and what not. I really want this job and want to be as prepaired as possible walking into the place. any thoughts or anything? what would you asak of someone applying for a sous chef?

-Aaron.