sous chef

executive chef

chef

dishwasher

private chef

Greek House Chefs

Listen to me....As a chef with 20 years of hard work in over 45 kitchens under his belt, I can, without hesitation, look you in the eye and tell you that getting an offer from GHC was the best thing to ever happen in my career. In my time in this industry I have run 2 culinary schools, 3 ranches, opened 2 restaurants, a few resorts and somewhere in between I missed out on a lot due to a never ending, demanding schedule. 

Last year I was at a breaking point. I was working for people who treated their employees like auto parts. I actually heard the owner once say "There's a graveyard full of people who think they're irreplaceable"... ( I know, it didn't make a lot of sense, but you get the point.)
I was lucky to get 1 day off a week and even then it was full of demanding emails and calls. One night, after a particularly brutal day, my brother called to tell me about Greek House Chefs and to send in a resume. I am literally looking at Goosebumps on my arms right now because I'm thinking of how to explain how grateful and happy I felt that he did. After hearing about how Corey and Carey Hansen treat their business, clients and especially chefs, my lady and I packed up EVERYTHING and made the not-so-tiny jump from Northern Wyoming to Fayetteville, Arkansas!!
I knew this company was something truly special when I met my new Campus Manager/Chef for the very first time....in the parking lot of U-Haul, where he had showed up to help us unload the extra large truck after a grueling 1,400 mile drive. 

That is the kind of people I work with.

I love the everything about my job. The schedule, the complete creative control, the amazing people who help run things behind the scenes, the kids we feed and the fun environment we get to create in our kitchens. For the first time in my adult life I can actually be with family over the holidays ❤. 
GHC has my undying loyalty and respect...and that feels GOOD to be able to say about your job.

There are certainly pros to working for GHC. There’s some MAJOR issues though that seem to just be a culture within this company. The entire corporate unit are barely cooks much less chefs. Most are young, not really well versed in their own role, there are so many management positions you won’t know from day to day who does WHAT. You work remote from management which is probably the only saving grace. Here’s the kicker. They love to blow up your ego with calling everyone chef. It’s stupid. A dishwasher isn’t a junior sous chef. That’s not even a real job. That’s how they get you to do what you do for so little money. And don’t even bother getting sick. I mean get the flu and you’ll be fine. Get diagnosed with a disease and ask for a few days off for bone testing??? You’ll prob get fired. Don’t want to work 7 days a week while the house you run is under quarantine? You might get fired. Basically they’ll make you feel like you’re the best “chef” in the entire company, and then they’ll just drop you and promote the next desperate to be paid person under you. 

After 30+ years in hospitality, I have finally found a home. This company is family, from our compassionate owners down to our newest employees. The support network is unreal, and unlike any company I have ever worked for. The generosity of this company is unparalleled. Management is always there to answer questions, and have never hesitated to be extra hands when they’re needed. We’ve always got each other’s backs. That’s why we are the Blue Coat Army! Having the freedom to write my own menu for each week keeps me motivated, and lets me challenge myself. We are the best of the best because we all love what we do. Each house, and the students’ tastes that live there are different. Getting to know them, their likes/dislikes, and being able to provide them with the security of knowing that no matter how hard their day is at school, they know they’re coming home to a made-from-scratch meal, is a great feeling.

I enjoyed working with the students every day and providing them with great food and service, and also enjoyed physically working with a small handful of employees, however...

The company routinely hires people for roles that they are severely underqualified for, and expect middle management to pick up the slack.

If you like to get severely underpaid for expected daily work activities,
If you like being able to drink at work and do whatever you want and NOT get fired, this is the company for you.

If you like having a title with ZERO actual say in how to manage any given situation, but still have to attend useless zoom meetings on how to manage, I think you would be a great fit.

Most importantly, is feeling untrusted, lost, hopeless and abused your thing? You can stop scrolling.

Friendly and professional staff, quick to respond to any inquiries. Open creativity with a shared passion amongst coworkers. Great hours and benefits!! Best work/life balance in my 20+ years in the industry. This job seemed too good to be true, but this is REAL life! Being a single father I have found it to be easy to work around my daily balance and have much more time to spend with my children. It’s easy, creative and provides a work environment without heavy stress. I wish I would have had this 20 years ago. 
Summary…I never want to leave!!

What is the best part of working at the company?
Honestly there is nothing about this company as a whole that works for their employees or their clients. 

What is the most stressful part about working at the company?
The restictions that they put on you as far as budget. They are not realistic for what they are tellimg the clients they are going to get.

What is the work environment and culture like at the company?
It varies from location. It can go from very toxic to the most pleasant depending on the people that you are staffed with.

What is a typical day like for you at the company?
It depends on the people that you are staffed with. But for the most part you are left to fend for yourself.

Great kitchen setup for chef and enjoyable clients. There is help with dishes a few nights but not all. Now the bad there is no coverage available or support when ill. No help for food prep and most dishes making for long hours. The salary does not cover or account for the time spent on food orders, budgeting, menu planning, getting requests from clients, or having to run to the store when ingredients don’t arrive due to snow. 
There is lack of updates from anyone when a meal is canceled. Health benefits are terrible and costly. They offer paid vacation during the colleges breaks then promptly fire you the chef right before it starts. High turn over rate. 

This job taught me a lot, also stressed me out and worked me to the bone. The managers were very toxic and fake, 3/10 wouldn’t recommend. A typical day at Greek house consisted of arriving to work, washing hands, putting on apron, reading menu, prepping food for the day/days ahead. Preparing breakfast, lunch and dinner for 150-250 sorority girls. You get a 30 minute lunch that you have to clock out for. Some of the house moms were very nice, some of them were extremely rude. Certain coworkers were showed favoritism and some workers such as myself were mistreated. Overall this job offered many opportunities to learn and better your career. 

Before I came to Greek House Chefs, I was pretty burnt out. I really thought I was done cooking professionally for good. Working here gives me a better purpose, I’m constantly learning, I’m appreciated, I’m paid well for my job and the company works with you when something comes up. A great example of that is when I was hired, I was just cleared to work after having my first baby. While sending me everything I needed to succeed like coats and papers they sent me a onesie for my newborn and congratulated me on my milestone. The company is personal and gets rid of so many negative aspects of this work field. You won’t regret working with the GHC crew now or in ten years.

What is the best part of working at the company?
Having weekends, and holidays off. 40 hour work weeks with 6 weeks off paid. The owners of the company are the best bosses I’ve ever had in 30 years in the industry.

What is the most stressful part about working at the company?
Driving home at 5pm in rush hour traffic lol.

What is the work environment and culture like at the company?
Most Executive Chefs run their own kitchen with the support of Campus/Area/Regional Managers as well as other Executive Chefs. The camaraderie among all Greek House Chefs is very much like a family.

Top Job Titles	Average Salary
Sous chef 79 salaries reported	$22.95 per hour
Executive chef 54 salaries reported	$28.04 per hour
Chef 3 salaries reported	$20.00 per hour
Dishwasher 30 salaries reported	$18.13 per hour
Private chef 3 salaries reported	$49,000 per year

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