First a phone interview with their hilarious Corporate Regional Chef. He's very chipper and accommodating to your schedule. He asks you a series of situational questions and questions regarding any previous experiences. The second interview is with the actual Resident Managers and Executive Chef at the location you applied for. Mine was a little unorthodox (due to the outgoing sous chef I was replacing) and was conducted inside a vacant guest room.

One interview. Painless process. Was asked typical interview questions. Interviewer kept the actual interview questions short, but to the point. There were no unnecessary questions like: if you caught a co worker stealing, what would you do?