The interview process was standard with normal steps for interviewing a chef. There was an initial call with a recruiter, speaking with the general manager, speaking with the DOFB, some executive team corporate side and a tasting. The bad... This was by far the longest process I have ever experienced. It took almost 2 mo to get through all the steps. I have interviewed and been hired at many other big and small hotel companies like Four Seasons and I have never taken this long. It feels like a lot of wasted time especially when working full time with a heavy workload and you give so much time and energy to many different interview steps. It seems like they should be able to make a decision quickly instead of adding interview after interview.