Thanks for the welcome, CC.
My apologies for starting my membership with a question, how rude!
The manager (head of foodservice operations) and I usually interview together in a relaxed atmosphere. I don't like to put undue stress on an already nervous job applicant. I normally am a good judge of character and tend to read people well. I go with my hunches (after studying the applicants resume of course).
I have my own criteria (good work ethic & training, cleanliness, loyalty, etc.) The real proof (as we know) is in the kitchen.
I was just wondering if you had any points that I could work into a hiring policy that would simplify our operation. I am always open to opinions and thought this may be a good place to brainstorm.