Something to consider on this, or any job application.
The interview is a two way street. Sure, they're interviewing you to see if you'd fit the job. But you need to establish that the job fits you as well. Do not let your strong emotional desire for the job cloud your critical judgement.
In this case, for instance, I would want answers to two related questions:
1. What happened to the previous sous chef? In short, why is there an opening that high up the ladder in this "high end golf club." Why aren't they promoting from within?
2. Why is it that the chef doesn't have a coterie of people he can call on? That is, people who have worked for him in the past? Most good chefs have a stable of regulars who follow him/her around. That's apparently not the case here. So I would want to know why. |