interviewing/hiring a new chef: a few questions

I'm new to the board, and hoping to get some advice from those of you who are chefs or restaurant owners. I own a restaurant in a rural area and we are currently recruiting a new Executive Chef. This time around we've received some promising applicants from all over the US.

As we start to schedule interviews, I'm wondering, is it typical for a restaurant to provide transportation costs for prospective chefs? (Some of these guys are far enough that they would definitely need to fly.) Or do applicants usually pay for their own flights? We do have a guest house where they will be able to stay at no cost.

Any input is greatly appreciated!

If you are hiring a new exec chef you would need to pay their expenses. This will require you to pare down your selection because of the costs related. Where is your location ? john

My restaurant is in the southern part of Virginia. from the phone interviews I have conducted so far, I am thinking we might bring in 3, maybe 4 for a tasting/interview. one is most likely in driving distance.

That would be your business expense. Make sure they're worth the expense prior to that though. Thoroughly phone interview them and check all references. Make certain they know what you expect from them aka "job description". Are they to be a working chef on the line and expo or upstairs writing and costing out menus and dealing with p&l statements, or both? Ask for sample menus, pictures of their food, any press or awards they may have received etc... I'd start with the top 3 and go from there. In the long run, it's cheaper and more effective than hiring the wrong person and even then it's a crapshoot. You never know until you've seen them in numerous settings over time if someone is talking the talk more than walking the walk. I"m beginning to believe I'm dealing with that issue as we speak.