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US Foods interviews FAQs
Territory Manager applicants have rated the interview process at US Foods with 2.9 out of 5 (where 5 is the highest level of difficulty) and assessed their interview experience as 72% positive. To compare, the company-average is 60.7% positive. This is according to Glassdoor user ratings.
Candidates applying for Territory Manager roles take an average of 29 days to get hired, when considering 54 user submitted interviews for this role. To compare, the hiring process at US Foods overall takes an average of 25 days.
Common stages of the interview process at US Foods as a Territory Manager according to 54 Glassdoor interviews include:
One on one interview: 22%
Phone interview: 19%
Background check: 15%
Drug test: 14%
Group panel interview: 14%
Skills test: 8%
Presentation: 3%
Personality test: 3%
IQ intelligence test: 1%
Other: 1%
Here are the most commonly searched roles for interview reports -
I applied through an employee referral. The process took 4 weeks. I interviewed at US Foods (Oklahoma City, OK) in Aug 2025
Interview
The interview process was simple and straight forward. I interviewed with the District Sales Manager, Regional Sales Manager, and VP of Local Sales. We spent a few minutes building rapport and then they followed an interview structure. Awesome guys!
Interview questions [3]
Question 1
Tell us a little about your history and why you're interested in US Foods.
Great experience. Pretty quick turn around on getting a response back after the first interview to come in for a second interview. Very professional setting and people were great to go through the process with.
I applied online. I interviewed at US Foods in Nov 2023
Interview
Pre-screen, 2x corporate virtual interviews, 1x 2 hour in person interview. All of the virtual interviews were straight forward and followed a corporate template. The in person interview was much more robust and across the board. I was not followed up with despite being told I’d have an answer that same week.
Interview questions [1]
Question 1
How would you deal with a chef or buyer who was difficult to work with or not pleasant?