Scams us for food, bad chef, constantly complain, don’t respond to constructive criticism
Sascha Antropov
My first semester working as an executive chef at GHC has been fantastic. I have creative freedom and my managers trust me to make wise choices, while always continuing to teach and challenge me to do a little bit more. I have cooked in kitchens for the past 20 years, but it wasn't until I started working at GHC that I began to realize just how much more there is to food. The company is clearly invested in their employees and is very generous in compensating us in pay, benefits, and time with family. I'm happy to be working at GHC.
Christina Marie
I was excited to start in March and hoped this would be a long term position for me. Unfortunately I didn’t have the best experience with GHC. I was brought in as exec to a kitchen where the sous was already upset because she hadn’t been promoted which made it difficult but we got through the semester. Nearing the end of the summer they reached out to me to let me know that house didn’t renew their contract but offered me a sous position in a different house with a pay cut. I tried to negotiate to keep the salary I was brought in with but they didn’t agree. Reluctantly, I decided to stay because I wanted this to be the job I could possibly retire from. I was never given a reason as to why they decided to hire a new exec instead of just moving me to the other house as exec. I was always coachable and made adjustments according to the feedback I was given. The new exec they hired quit less than a month into this semester. I was asked to take the position for 41K when the position was listed for 50-55K. After declining their offer I was told by the area manager that basically if I didn’t take it I would most likely not move forward in the company. So I told him I’d rather not work there. Upon leaving, the area manager asked if I had my chef coats with me. Of course I didn’t. So he said to bring them back when I’m in the area. I reached out to him to return the coats but he never responded. He had the other sous chef respond to me to tell me I didn’t have to return them. Weird. The job itself is good. I wish I could’ve had more time to showcase my skills and continue building relationships with the boys. It’s everything I wanted because you can be as creative as you want with menus within the budget. The boys were amazing at both houses and they enjoyed everything I made. My advice is to know your worth and stand on it if you decide to move forward with this company.
Christina Roberson
I was excited to start in March and hoped this would be a long term position for me. Unfortunately I didn’t have the best experience with GHC. I was brought in as exec to a kitchen where the sous was already upset because she hadn’t been promoted which made it difficult but we got through the semester. Nearing the end of the summer they reached out to me to let me know that house didn’t renew their contract but offered me a sous position in a different house with a pay cut. I tried to negotiate to keep the salary I was brought in with but they didn’t agree. Reluctantly, I decided to stay because I wanted this to be the job I could possibly retire from. I was never given a reason as to why they decided to hire a new exec instead of just moving me to the other house as exec. I was always coachable and made adjustments according to the feedback I was given. The new exec they hired quit less than a month into this semester. I was asked to take the position for 41K when the position was listed for 50-55K. After declining their offer I was told by the area manager that basically if I didn’t take it I would most likely not move forward in the company. So I told him I’d rather not work there. Upon leaving, the area manager asked if I had my chef coats with me. Of course I didn’t. So he said to bring them back when I’m in the area. I reached out to him to return the coats but he never responded. He had the other sous chef respond to me to tell me I didn’t have to return them. Weird. The job itself is good. I wish I could’ve had more time to showcase my skills and continue building relationships with the boys. It’s everything I wanted because you can be as creative as you want with menus within the budget. The boys were amazing at both houses and they enjoyed everything I made. My advice is to know your worth and stand on it if you decide to move forward with this company.
Richard Newman
Sketchy financial practices. Watch your pocket if you work for these scam artists.
Matt Bestich
Terrible company to work for. I made an ADA request for kitchen mats. Three weeks go by and no mats and after working 9-10 hour shifts my foot was too stiff to put weight on. This company lied over and over to work comp then when I was able to return they fired me 12 hours before I came back. I have worked for all three of the bigger greek life food services. This one is the worst. Absolutely full of themselves only money matters. If you stay at budget all the "relief" chefs get bonuses from money that should go towards the food and service. High expectations with no support. I was employed from August 7th to September 19th. How do you pay for all the relief chefs, regional managers, sales, and owners? By taking off the top and skimping on your services. I was told directly to buy things they won't eat so your continental breakfast could run all weekend like your contract promises. Other companies keep a set budget so on shorter weeks you can fill your kitchen with essentials instead you take away and where does that money go. In your pocket and you only have a business by stealing Campus Cooks idea and under cutting them with unethical practices.
Harold Treeminder
Worst food service company out there. They will straight out lie to get you to sign a contract. They will serve you a fancy meal that won't be able to be made on the budgets they give out. My budget was razor thin and they want each house to share product. For example one house has excessive amount of salt and they expect you to share that with every house they have on campus. There is no pto, sick days or breaks. Dishwashers are student workers that call off constantly so you are stuck washing dishes instead of focusing on the meals. Avoid this company at all costs. Don't let them s***** you in with Christmas break and summer break. There is no guarantee you will work the following year it depends on if they can keep the contract. Run from this company there are better food service companies like Campus Cooks or College Chefs.Check glassdoor reviews for a honest assessment of what it's like working for this scam of a company. Sorry you have so many employees that have bad things to say about your sham company.
Doctor Ich
My awful experience with this company. My son was sick with Covid and they told me if I couldn't find a way to come in I would be fired. They lie about work/life balance it only happens when the students are off. So don't plan on seeing a doctor or running any errands during the week.Edit*** I don't know who GHC is talking about
They have purposely given members of my house food that they are allergic too.
Shannon O'Neill
I would not recommend this company to anyone. I occupy a role as Food Liaison in the Greek system at the University of Washington and have had many severe problems with this company. Ranging from poisoning girls with celiac disease (repeatedly) to simple problems, such as never restocking snacks and condiments, to the chef just being incompetent, proven through them not rotating out the food in the salad bar and instead just adding some new vegetables on top of the molding ones.We have had several meetings with the GHC regional director and nothing has come of it except excuses for their carelessness.I am so excited to get my chapter out of our contract with them. If you are looking for a new food service company for your chapter: I assure you that this is not an option that you should consider, unless your goal is to force your members spend additional money on buying food that is safe to consume.
Jeff Brown
I’ve worked for the Greek House family now for two years and that’s exactly what it is. A FAMILY! As a former owner of two restaurants and a career coming up in an industry that lets face it, doesn’t always have YOUR best interest in mind. I can honestly say that becoming a member of the #bluecoatarmy has not only made me a better chef, but a better person. I look forward to going to work everyday because I’m challenged, I’m appreciated, I’m respected, and I get to put my best foot forward and get to make the best food with the freshest ingredients. Knowing that I have a team of like minded chefs there to support me and have my back at a moments notice. This was hands down the smartest career move I’ve ever made. I bleed blue! GHC is the best decision I’ve ever made.
Dustin Del Grosso
To state that Greek House Chefs as a company treats you like family may sound cliche, but it is as true as can be. I've been with GHC for 3 years and never cease to be amazed by the kindness, generosity and consideration with which I am treated day after day. Never have I felt so appreciated in my career as a cook/chef! Aside from these reasons for loving GHC, I can't speak highly enough of the standard of quality in food, freedom of creativity allowed to chefs and family friendly lifestyle gained through employment with the company. Can't express my level of gratitude with words. Thank you Greek House Chefs!
Nicole Rolfes
I love greek house chefs!! The chefs are AMAZING. Very nice and listen to EVERYONE’S needs/wants. The food is delicious and great quality!
Scams us for food, bad chef, constantly complain, don’t respond to constructive criticism
My first semester working as an executive chef at GHC has been fantastic. I have creative freedom and my managers trust me to make wise choices, while always continuing to teach and challenge me to do a little bit more. I have cooked in kitchens for the past 20 years, but it wasn't until I started working at GHC that I began to realize just how much more there is to food. The company is clearly invested in their employees and is very generous in compensating us in pay, benefits, and time with family. I'm happy to be working at GHC.
I was excited to start in March and hoped this would be a long term position for me. Unfortunately I didn’t have the best experience with GHC. I was brought in as exec to a kitchen where the sous was already upset because she hadn’t been promoted which made it difficult but we got through the semester. Nearing the end of the summer they reached out to me to let me know that house didn’t renew their contract but offered me a sous position in a different house with a pay cut. I tried to negotiate to keep the salary I was brought in with but they didn’t agree. Reluctantly, I decided to stay because I wanted this to be the job I could possibly retire from. I was never given a reason as to why they decided to hire a new exec instead of just moving me to the other house as exec. I was always coachable and made adjustments according to the feedback I was given. The new exec they hired quit less than a month into this semester. I was asked to take the position for 41K when the position was listed for 50-55K. After declining their offer I was told by the area manager that basically if I didn’t take it I would most likely not move forward in the company. So I told him I’d rather not work there. Upon leaving, the area manager asked if I had my chef coats with me. Of course I didn’t. So he said to bring them back when I’m in the area. I reached out to him to return the coats but he never responded. He had the other sous chef respond to me to tell me I didn’t have to return them. Weird.
The job itself is good. I wish I could’ve had more time to showcase my skills and continue building relationships with the boys. It’s everything I wanted because you can be as creative as you want with menus within the budget. The boys were amazing at both houses and they enjoyed everything I made. My advice is to know your worth and stand on it if you decide to move forward with this company.
I was excited to start in March and hoped this would be a long term position for me. Unfortunately I didn’t have the best experience with GHC. I was brought in as exec to a kitchen where the sous was already upset because she hadn’t been promoted which made it difficult but we got through the semester. Nearing the end of the summer they reached out to me to let me know that house didn’t renew their contract but offered me a sous position in a different house with a pay cut. I tried to negotiate to keep the salary I was brought in with but they didn’t agree. Reluctantly, I decided to stay because I wanted this to be the job I could possibly retire from. I was never given a reason as to why they decided to hire a new exec instead of just moving me to the other house as exec. I was always coachable and made adjustments according to the feedback I was given. The new exec they hired quit less than a month into this semester. I was asked to take the position for 41K when the position was listed for 50-55K. After declining their offer I was told by the area manager that basically if I didn’t take it I would most likely not move forward in the company. So I told him I’d rather not work there. Upon leaving, the area manager asked if I had my chef coats with me. Of course I didn’t. So he said to bring them back when I’m in the area. I reached out to him to return the coats but he never responded. He had the other sous chef respond to me to tell me I didn’t have to return them. Weird.
The job itself is good. I wish I could’ve had more time to showcase my skills and continue building relationships with the boys. It’s everything I wanted because you can be as creative as you want with menus within the budget. The boys were amazing at both houses and they enjoyed everything I made. My advice is to know your worth and stand on it if you decide to move forward with this company.
Sketchy financial practices. Watch your pocket if you work for these scam artists.
Terrible company to work for. I made an ADA request for kitchen mats. Three weeks go by and no mats and after working 9-10 hour shifts my foot was too stiff to put weight on. This company lied over and over to work comp then when I was able to return they fired me 12 hours before I came back. I have worked for all three of the bigger greek life food services. This one is the worst. Absolutely full of themselves only money matters. If you stay at budget all the "relief" chefs get bonuses from money that should go towards the food and service. High expectations with no support. I was employed from August 7th to September 19th. How do you pay for all the relief chefs, regional managers, sales, and owners? By taking off the top and skimping on your services. I was told directly to buy things they won't eat so your continental breakfast could run all weekend like your contract promises. Other companies keep a set budget so on shorter weeks you can fill your kitchen with essentials instead you take away and where does that money go. In your pocket and you only have a business by stealing Campus Cooks idea and under cutting them with unethical practices.
Worst food service company out there. They will straight out lie to get you to sign a contract. They will serve you a fancy meal that won't be able to be made on the budgets they give out. My budget was razor thin and they want each house to share product. For example one house has excessive amount of salt and they expect you to share that with every house they have on campus. There is no pto, sick days or breaks. Dishwashers are student workers that call off constantly so you are stuck washing dishes instead of focusing on the meals. Avoid this company at all costs. Don't let them s***** you in with Christmas break and summer break. There is no guarantee you will work the following year it depends on if they can keep the contract. Run from this company there are better food service companies like Campus Cooks or College Chefs.Check glassdoor reviews for a honest assessment of what it's like working for this scam of a company. Sorry you have so many employees that have bad things to say about your sham company.
My awful experience with this company. My son was sick with Covid and they told me if I couldn't find a way to come in I would be fired. They lie about work/life balance it only happens when the students are off. So don't plan on seeing a doctor or running any errands during the week.Edit*** I don't know who GHC is talking about
Sketchy business!
Phenomenal!!!
Restaurantji Recommends
They have purposely given members of my house food that they are allergic too.
I would not recommend this company to anyone. I occupy a role as Food Liaison in the Greek system at the University of Washington and have had many severe problems with this company. Ranging from poisoning girls with celiac disease (repeatedly) to simple problems, such as never restocking snacks and condiments, to the chef just being incompetent, proven through them not rotating out the food in the salad bar and instead just adding some new vegetables on top of the molding ones.We have had several meetings with the GHC regional director and nothing has come of it except excuses for their carelessness.I am so excited to get my chapter out of our contract with them. If you are looking for a new food service company for your chapter: I assure you that this is not an option that you should consider, unless your goal is to force your members spend additional money on buying food that is safe to consume.
I’ve worked for the Greek House family now for two years and that’s exactly what it is. A FAMILY! As a former owner of two restaurants and a career coming up in an industry that lets face it, doesn’t always have YOUR best interest in mind. I can honestly say that becoming a member of the #bluecoatarmy has not only made me a better chef, but a better person. I look forward to going to work everyday because I’m challenged, I’m appreciated, I’m respected, and I get to put my best foot forward and get to make the best food with the freshest ingredients. Knowing that I have a team of like minded chefs there to support me and have my back at a moments notice. This was hands down the smartest career move I’ve ever made. I bleed blue! GHC is the best decision I’ve ever made.
To state that Greek House Chefs as a company treats you like family may sound cliche, but it is as true as can be. I've been with GHC for 3 years and never cease to be amazed by the kindness, generosity and consideration with which I am treated day after day. Never have I felt so appreciated in my career as a cook/chef! Aside from these reasons for loving GHC, I can't speak highly enough of the standard of quality in food, freedom of creativity allowed to chefs and family friendly lifestyle gained through employment with the company. Can't express my level of gratitude with words. Thank you Greek House Chefs!
I love greek house chefs!! The chefs are AMAZING. Very nice and listen to EVERYONE’S needs/wants. The food is delicious and great quality!
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