Robert Irvine Affair: From Sam Fox

By JULIETTE ROSSANT [Editor's Note: See Robert Irvine Affairs: From the Pros and interviews of Gale Gand and Josh Galliano.] Super Chef interviewed Sam Fox, restaurateur, Sauce, North, Bloom and others: SC: Do a lot of applicants for jobs at your restaurants pad their resumes? SF: I think it is probably typical for applicants to pad their resumes in most industries. You really have to read between the lines, check out references, and remember that those that look good on paper don't always translate into the very best employees SC: What are some obvious examples of claims? SF: Sometimes an applicant will apply for a general manager position stating that they have lots of experience in that area. But after digging a bit we discover the person actually started out as an hourly, worked their way up into the GM role, and now that they have the title, they start looking for a GM job. When we are looking for a GM, we are looking for GMs with proven experience. SC: Where do people exaggerate - whom they have worked for or what position they have had? SF: More for the position, but sometimes they have the opportunity to work for a very popular, famous place for a very short period of time – for maybe an internship or something. Rather than telling the truth, they make it sound like they have been there much longer. SC: What would you warn applicants not to do? SF: Lie – it doesn't pay off. I think it is very typical in every industry. When people start talking about how they came in and saved the restaurant – how they lowered food costs, lowered labor – when they claim they are the saviors of the place and the restaurant couldn't have done it without me – I am always skeptical of that. It's great to get credit for your role, but no one person saves a restaurant. Previous articles: Sneak Peak at Dinner: Impossible [Food Television - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, Robert Irvine --> back to Super Chef