I applied online and received a phone call from the chef about a week after. We spoke briefly on the phone and set a time for an interview. I met with the Chef and the GM. We talked for approximately 30 minutes about my education, my cooking experience and my travels. They asked me several "what would you do if?" type questions. I don't recall them exactly, but I do remember thinking that they were not looking for a specific answer or type of answer, but instead were looking to see that I had any answer at all. After this interview I was asked to cook a three course meal from a mystery basket the contents of which were designed to test my basic cooking skills as well as my creativity and thoughtfulness. In retrospect, some of the ingredients were probably more for the chef's entertainment than anything else. As I said previously the food was not ambitious cooking or really all that creative because the lion's share of the guests were local families on day trips to the estate or retired tourists. Therefore the food had to be friendly and recognizable to a lot of people. I was given 3 hours to cook and serve my courses to the Chef, the GM and the other Sous Chefs. Following the tasting I was asked to interview a third time; this time was with the Director of Food and Beverage for the entire estate. This was a fairly comfortable conversation: I think it is probably mandatory for directors to sign off on any new management hires.