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$90.4K

$157K

How much do greek house chefs jobs pay per year?

As of Jul 26, 2026, the average yearly pay for greek house chefs in the United States is $90,386.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,500.00 and $120,000.00 per year, depending on experience, location, and employer.

What is a typical workday like for a Greek House Chef?

A typical workday for a Greek House Chef involves planning menus, preparing meals for house members, managing kitchen staff (if any), and ensuring cleanliness and compliance with food safety standards. You may start early to prep breakfast and continue through lunch and dinner, with some downtime between meals for kitchen organization and ingredient ordering. Collaboration is common with house leaders to accommodate special events, themed meals, and dietary preferences. The role offers a lively, collegiate atmosphere and opportunities to showcase culinary creativity while building strong relationships with students.

How much do sorority house chefs get paid?

Sorority house chefs typically earn between $10 and $20 per hour, depending on experience, location, and the size of the house. Compensation may also include room and board or other benefits, especially in college settings where the role is considered part of the housing staff.

How much do Greek house chefs make?

Greek house chefs typically earn between $25,000 and $45,000 annually, depending on experience, location, and the size of the establishment. They often work in college dormitories or fraternity houses, preparing meals and managing kitchen operations.

What is a Greek House Chefs job?

A Greek House Chefs job involves preparing high-quality, nutritious meals for fraternity and sorority houses on college campuses. Chefs are responsible for menu planning, grocery shopping, cooking, and kitchen management to ensure members receive delicious, well-balanced meals. The role often includes accommodating dietary restrictions, maintaining cleanliness, and fostering a positive dining experience. It’s a unique culinary position that combines creativity with the opportunity to build relationships within the Greek community.

How much does a frat house chef make?

Frat house chefs typically earn between $10 and $20 per hour, depending on experience and the size of the house. They may work evenings and weekends, often preparing meals for large groups of students or members. Compensation can vary based on location and whether the role is paid or volunteer-based.

Are there chefs in sorority houses?

Greek House Chefs are often employed to prepare meals in sorority houses, providing daily cooking services for residents. These chefs typically have culinary skills and may work full-time or part-time schedules within the housing facilities.

What are the key skills and qualifications needed to thrive in the Greek House Chefs position, and why are they important?

To thrive as a Greek House Chef, you need strong culinary skills, experience in meal planning and preparation, and a solid understanding of food safety practices, often supported by a culinary degree or relevant certification. Familiarity with kitchen management tools, inventory tracking systems, and ServSafe certification are typically required. Flexibility, strong communication, and organization skills help Greek House Chefs coordinate with chapter members and manage special dietary requests. These abilities are crucial for consistently delivering high-quality, varied meals in a dynamic group-living environment.

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Greek House Chefs jobs near you
Infographic showing various Greek House Chefs job openings in the United States as of July 2026, with employment types broken down into 89% Full Time, and 11% Part Time. Highlights an 100% In-person job distribution, with an average salary of $90,386 per year, or $43.5 per hour.
EXECUTIVE CHEF 1- UCSB Greek House Chefs

EXECUTIVE CHEF 1- UCSB Greek House Chefs

GREEK HOUSE CHEFS INC

Santa Barbara, CA

$77K - $106K/yr

Other

Posted 23 days ago

Greek House Chefs rating

7.7

Company rating: 7.7 out of 10

Based on 8 frontline employees who took The Breakroom Quiz

8th of 68 rated caterers

Job description

Summary/Objective:

The Executive Chef is responsible for managing/directing all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated.

 Essential Functions:
  • Ensures overall health of the account is positive and in good standing
  • Plans and directs food preparation and culinary activities
  • Modifies menus or create new ones that meet quality standards
  • Recruits and manages kitchen staff
  • Purchases and orders food supplies while managing budget
  • Manages employee’s schedules and hours
  • Manages the GHC App
  • Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards
  • Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
  • Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
  • Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
  • Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Creates and submits menu two weeks ahead to the GHC App for approval.
  • Submits budget via the GHC App on time weekly.
  • Checks with Campus Manager on weekly reports of app reviews
  • Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met.
  • Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.
  • Minimum work week of 45-50 hours.
  • Receives trucks and check for quantity and quality
  • Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house’s specifications.
  • Maintains positive and professional working relationships with all vendors, directs, and clients, always.
  • Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed.
  • Monitors schedule and time management responsibilities of self and onsite staff.
  • Demonstrates strong knowledge of GHC Handbook
  • Transfers to other worksites as deemed necessary by management
  • Performs other duties as assigned
Abilities
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Speech Clarity - The ability to speak clearly so others can understand you.
Education and/or Experience:
  • 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.
Language Skills:
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
  • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions.
Technology
  • Compliance software -
  • Data base user interface and query software -
  • Inventory management software -
  • Greek House Chefs App -
Tools
  • Commercial use blenders -
  • Commercial use broilers -
  • Commercial use convection ovens -
  • Commercial use cutlery - Boning knives; Chefs' knives
  • Commercial use deep fryers –
  • Commercial use mandolin slicers -
Skills
  • Coordination - Adjusting actions in relation to others' actions.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Ability to communicate with chefs and students.
  • Ability to judge quality and quantity of raw and cooked items.
  • Knowledge of workplace safety procedures.
  • Instructing- Teaching others how to do something.
  • Negotiation- Bringing others together and trying to reconcile differences.
  • Service Orientation- Actively looking for ways to help people.
  • Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.
Work Activities
  • Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Work Context
  • Spend Time Standing - Continually or almost continually
  • Face-to-Face Discussions – Every day
  • Indoors, Environmentally Controlled - Every day
  • Very Hot or Cold Temperatures - Every day
  • Contact With Others - Constant contact with others
Work Styles
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations
Certificates, Licenses, Registrations:
  • Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.
  • Valid food handler’s card required (If required in State).
Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

  • Ability to stand over 2/3 of the time.
  • Ability to walk over 2/3 of the time.
  • Ability to lift up to 50lbs. under 1/3 of the time.
  • 90% Standing
  • 50% Walking
  • 10% Sitting
  • 50% Talking
  • 50% Hearing/Listening
  • 50% Using Hands to Finger...
  • 15% Stooping, Kneeling...
  • 75% Tasting or Smelling
  • 50% lifting: Up to 10 Pounds
  • 25% lifting: Up to 25 Pounds
  • 15% lifting: Up to 50 Pounds
  • 10% lifting: Over 50 Pounds

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