But The Chef Looked Really Good on Paper
You Found the Ideal Candidate, And Then They Showed Up for the Interview...
What Happens When Your Dream Candidate Isn't Such a Dream IRL?
We've had this conversation more times than we can count.
A hospitality property conducts a thorough executive chef search. There are résumé reviews, pre-interview screenings, phone and video interviews, reference checks, and maybe even a little digging for skeletons in hidden closets.
The candidate has an impressive résumé, sails through the initial interviews, and their references don't raise any red flags.
The property thinks they've hit the jackpot. They've finally found the answer to their culinary staffing woes. High-fives all around! Mentally, they've already checked this task off the list.
All that's left is bringing the chef in for an in-person visit. Just a formality, of course.
And then reality shows up.
When Dreamland and Real Life Collide
The chef arrives on property, and the initial impressions are good. They're polite, polished, and professional.
Everything is going beautifully.
Until it isn't.
Maybe happy hour turns into an all-night binge. Maybe insecurity manifests as hostility toward existing staff. Perhaps questionable judgment, inappropriate behavior, or an ego too big for the kitchen starts making an appearance.
Or maybe it's something less dramatic but equally concerning: an inability to connect with the team, a complete misunderstanding of the property's culture, or a leadership style that simply doesn't fit.
We've heard some real doozies.
And suddenly, that picture-perfect candidate doesn't look quite so perfect anymore.
But They're My Only Option! Or at Least My Best Option…
Here's where things get dangerous.
You've spent weeks, maybe months, searching for the right executive chef. Your culinary team is stretched thin. The general manager is frustrated. The busy season is approaching, and the thought of starting the hiring process all over again is downright painful.
So you start negotiating with yourself.
Maybe it was just a bad day.
Maybe they'll behave differently once they're settled in.
Maybe the staff misunderstood.
Maybe we can make it work.
And our personal favorite:
"But they looked so good on paper!"
Here's the thing: a great résumé doesn't excuse bad judgment, poor leadership, or behavior that raises legitimate concerns about how someone will perform in your kitchen.
And the wrong executive chef can create a much bigger problem than an empty position.
The Cost of Hiring the Wrong Chef
A bad culinary leadership hire doesn't just affect the food.
It can impact employee morale, staff retention, food costs, operational consistency, guest satisfaction, and ultimately, your property's reputation.
When a chef's behavior drives away good employees or creates dysfunction within the kitchen, the consequences can continue long after that chef has left the building.
And then what?
You're right back where you started, except now you've spent money on recruitment, travel, onboarding, and possibly relocation. Your existing team is frustrated, and you've lost valuable time.
An impressive résumé might get someone through the door. It doesn't guarantee they belong in your kitchen.
Don't Let Desperation Make the Hiring Decision
There's a difference between recognizing that no candidate will be absolutely perfect and ignoring genuine warning signs because you're desperate to fill a position.
Every chef has strengths, weaknesses, and personality quirks. That's normal.
But concerns about professionalism, reliability, judgment, integrity, or the ability to lead and respect others deserve serious consideration.
If a candidate shows you who they are during the interview process, pay attention.
A property visit isn't just an opportunity for the chef to evaluate your operation. It's your opportunity to see how that individual interacts with your team, handles unfamiliar situations, and represents themselves when the interview isn't following a carefully rehearsed script.
And if something doesn't feel right, you don't have to force the fit.
You Have Another Option: Task Force Culinary Staffing
Here's the good news: you don't have to choose between hiring the wrong chef and leaving your kitchen without leadership.
Task force culinary staffing can give your property the breathing room it needs to make the right permanent hire.
The League of Extraordinary Chefs provides experienced task force executive chefs, sous chefs, and production chefs for resorts, hotels, guest ranches, lodges, and other hospitality properties.
Our temporary culinary assignments range from three days to six months, allowing properties to maintain kitchen operations while continuing their search for the right long-term candidate.
Instead of rushing into a permanent hire because your kitchen needs someone yesterday, you can bring in experienced culinary support and make your next hiring decision with a clearer head.
Because the goal isn't simply to fill the position.
It's to fill it with the right person.
The Bottom Line: Hire the Chef, Not the Résumé
The next time a candidate looks extraordinary on paper but raises serious concerns in person, remember that you're hiring a leader, not a list of accomplishments.
Culinary skills matter. Experience matters. Credentials matter.
But so do professionalism, judgment, reliability, adaptability, and the ability to work with the people who are already part of your operation.
Don't let a beautiful résumé talk you out of what you've observed firsthand.
And don't let an empty executive chef position pressure you into a decision you may regret.
Need an experienced chef while you find the right permanent fit?
The League of Extraordinary Chefs provides temporary culinary staffing solutions for hospitality properties nationwide.
For a season or a reason, we're your culinary staffing solution.
About the League of Extraordinary Chefs
The League of Extraordinary Chefs was established in May 2021 when a team of chefs converged upon the 147th running of the Kentucky Derby. Arising out of extreme staffing shortages in the culinary industry, the League was born and has grown to a full roster of highly-vetted and qualified culinary professionals. We offer talent management and placement of extraordinary chefs & FOH hospitality professionals for hotels & resorts, sporting & entertainment events, conventions, top tier restaurants, and vacation ranches. From short-term (3-7+ days) to long-term (6+ months) to permanent placements, let us source the right culinary talent for your needs.
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