[AtlTournant]

Not to pick on you,Aaron..but if you put sous under your "Culinary Experience" profile,than you should know what's expected.

They didn't tell you what to cook because in a tasting,it's up to you to decide what to make depending on the ingredients they give you.They want to see what you come up with on the fly and will be watching you to see if you start to snap under pressure [most likely,you'll have an hour to come up with multiple courses and have access to anything else in the kitchen along with what they gave you].Start flipping out or making mistakes during a simple tasting,and they are going to question if you can handle actual business.

Being a sous isn't just about knife skills and the physical act of cooking.It's about being a leader and being the Exec's right hand.Do you have a functional knowlege of food/labor costs,ordering product/vendor relations,quality control? Can you take over the Exec's responsibilities when they are not there? Sous is second-in-command,not just a higher-level cook.

Do you have the ability to motivate and lead staff? Can you utilize each employee's strengths and weaknesses? Can you effectively garner respect from those working under you and how do you go about it?

Sometimes you have to ask yourself these questions before going after a position because you don't want to bite off more than you are ready to chew.