Careers

Join the Team

Glasshouse Kitchen is built on the three values of People First, Great Food and Work Local, and we are seeking like-minded professionals to join our growing team.

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Sara Abernethy 
& Chris Borreson
Glasshouse Kitchen in RTP

Our Uncompromised Values

People First

Enriching the guest experience through passionate employees supported by livable wages, health and wellness, transportation and improved quality of life.

Great Food

Giving each guest a taste of southern hospitality and inviting them to experience the next level of culinary innovation.

Work Local

Utilizing local producers and vendors fosters community spirit, while highlighting the value of local, healthy and sustainable foods.

Open Positions

JOB SUMMARY:

Senior staff role that oversees planning and coordination of operations for the Hospitality Group and its’ 6 concepts.. The Director will utilize operational and culinary knowledge, restaurant operations experience, and excellent communication skills to work closely with the restaurant teams in managing the day-to-day operations while scaling the business.

 

WHO YOU ARE:

 

A seasoned hospitality professional with extensive experience in leadership and management roles.  

Teamwork

  • You understand this role can only be successful if the team in place is not only functioning well, but really in sync.
  • You actively build a positive environment amongst the key leadership staff and coach toward a team mentality, understanding that the trust and vibe you build with your team rolls downward to everyone.
  • You work closely with direct supervisors, as well as team members to build and improve on restaurant needs and projects.
  • You lead with an “us” mentality.
  • You see yourself as an extension of the business out in the world, and speak highly of the team and the restaurant as a whole.

Self Management

  • You take initiative independently, without direct requests.
  • You take it upon yourself to come in when needed.
  • You use analytical & critical thinking, and deductive reasoning to engage in complex problem solving.
  • You take immediate action and complete projects with persistence and in a timely manner.
  • You self-evaluate, recognize your own shortcomings, and strategize growth appropriately.
  • You maintain a positive outlook and working environment, and are control of your emotions.
  • You have a high stress tolerance in fast paced environments.

 

Planning/Time Management/Organization

  • You understand the need to manage projects, daily tasks and service within the work week.
  • You look ahead to upcoming restaurant needs and events and strategize appropriately.
  • You organize your week/month around the needs of the day, larger projects, and prioritize effectively.
  • You create time to complete projects when needed.
  • You actively seek and implement processes to become more efficient.

Communication Skills

  • You possess strong oral/written comprehension and expression that is clear and concise.
  • You keep the staff informed on important matters in a timely manner.
  • You lead clear, dynamic, informative, and fun line-up meetings.
  • Proactively communicates areas that need improvement, whether it’s a one-on-one conversation or in a line-up.

Leadership

  • You are consistent in your communication and hold your team members compassionately accountable.
  • You garner and maintain the respect of fellow managers and team members.
  • You follow through with commitments made.
  • You understand that your role casts a big shadow, and leading by example ultimately builds a strong culture.

ACTIVITIES & RESPONSIBILITIES: 

  • Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Hospitality.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Direct or coordinate financial or budget activities to fund operations, maximize investments, or increase efficiency.
  • Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.
  • Organize and direct General Managers for each restaurant location, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
  • Lead the design, implementation, and integration of new and existing training programs, operations manuals, continuing education, assessments, resources, processes, and initiatives that establish a brand wide culture of continuous learning.
  • Provide leadership and coaching to management in the areas of recruiting, hiring, training, coaching, and motivating employees in order to achieve goals and objectives.
  • Support FOH Management Teams as needed, if floor coverage is required.
  • Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Direct and advise on Diversity & Inclusion initiatives.
  • Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Create and maintain systems for staff in all areas of managerial and professional development.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Attend weekly meetings with Owner to discuss and follow-up on all important items discussed in prior meetings and those that are directly/related to the company objectives.
  • Conduct field visits to all locations on a weekly basis to assist with operational items, continuous improvement, and further develop best practices that drive sales and profit.
  • Facilitate and is accountable for running weekly payroll.
  • In tandem with Company Chef, analyze menu, cost of items, price of items, and movement to maintain the most profitable product mix.
  • In tandem with General Managers at each location, develop or implement product-marketing strategies, including advertising campaigns or sales promotions.
  • Assist with planning and implementation of annual events, trainings and company meetings as required.
  • Support planning and development of new restaurant concepts, including planning restaurant layouts, assisting in team communication, assisting in creating and maintaining timelines, and creating appropriate staffing structure.
  • Complete other tasks, projects and job duties as assigned and/or deemed appropriate.

 

TOOLS & TECHNOLOGY: 

    • Internal communication (Slack)
    • Email (Gmail)
    • Accounting software (Intuit QuickBooks)
    • Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
    • Office suite software (G Suite)
    • Point-of-sale software (Toasttab POS)
    • Event management software (Tripleseat)
    • Word processing software (Microsoft Word)
    • Graphic design software (Adobe Illustrator) Optional

 

JOB SUMMARY:

Creative and operational marketing role accountable for creating digital content for our social media platforms for all brands within the Hospitality Group, maintaining websites and digital listings, and spearheading off site events that benefit and elevate our brand.  This role will be charged with leading projects and campaigns that effectively deliver our company’s message to the public and the media. You must possess superb written and verbal communication skills, and have in-depth knowledge of marketing platforms and practices.

 

ACTIVITIES & RESPONSIBILITIES: 

PRIMARY

  • Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Kitchen & Brewing.
  • Coordinate and maintain master marketing content calendar for WH Hospitality, including 5 brands.
  • Create content and manage audience engagement for individual location social media accounts including Instagram, Facebook, Twitter, LinkedIn and other platforms as determined.
  • Measure content and campaign performance on social media platforms and adapt content strategies and tactics accordingly.
  • Write content for both print and web including the company website, blog, brochures, newsletter, press releases, marketing campaigns, white pages, case studies, and more.
  • Keep all online listings for locations up to date including Google, Apple, TripAdvisor, Yelp, etc.
  • Research industry trends and monitor the media, including newspapers, magazines, journals, broadcasts, newswires, and blogs, as it relates to WH Hospitality’s strategic business plan.
  • Adapt content from research, market data, and discussions with firm leaders (Chris, Sara, creative leaders like Executive Chefs, Beverage Directors, etc.) into meaningful content for PR and social media.
  • Interacts with WH Hospitality staff in other offices to obtain/exchange information as needed, like seasonal menu changes, operating hours, special closures, etc, and ensure that information is available to the public
  • Liaise with South City PR as required for all media and print opportunities.
  • Communicate complex information and ideas through a variety of media – written, graphic, verbal, interactive.
  • Exhibit high energy, enthusiasm, and poise while working collaboratively and thinking strategically.
  • Ability to write quickly, clearly, and convincingly, recognize newsworthiness, manage internal expectations, and deliver on external expectations;
  • Interacts with Wye Hill Hospitality staff in all locations to obtain/exchange information as needed. (ex. Seasonal menu releases, new key staff members, special closures)
  • Oversee and coordinate off site marketing events and festivals.
  • Ensure  print branded collateral materials are up to date, and create new collateral as needed (ex. Catering menus, print menus, marketing materials as required)
  • Ability to write quickly, clearly, and convincingly, recognize newsworthiness, manage internal expectations, and deliver on external expectations;

WHO YOU ARE:

  • You have 3-5 years experience in copywriting, content creation, PR, or relevant experience.
  • You enjoy writing copy, creating digital branded content, and authentic storytelling.
  • You are energized by intentional and cohesive branding.
  • Excellent writing, editing, and proofreading skills with a diligent eye for detail, language, flow, and grammar
  • Highly organized, productive, resourceful, and detail-oriented self-starter, capable of handling multiple projects concurrently.
  • Interest or previous experience in Hospitality or Food & Beverage preferred, but not required
  • Prefer a Bachelors’ degree (journalism, marketing, public relations, communications, or a related field) or commensurate experience in a related field.

SKILLS

  • Proven experience as a marketing professional, brand ambassador and/or copywriter
  • Unreasonable attention to detail and thoroughness
  • Up to date expertise in social media platforms including Instagram, Facebook, Twitter, Linkedin, YouTube and Tik Tok
  • Experience working in Adobe Creative Suite,  InDesign or Canva preferred
  • Proficiency in Google Business Suite
  • Proficiency in Squarespace and WordPress platforms
  • Willingness to try new things with an open mind
  • Excellent time management skills and the ability to prioritize work
  • Attention to detail and problem solving skills
  • Excellent written and verbal communication skills
  • Strong organizational skills with the ability to multi-task

TOOLS & TECHNOLOGY: 

    • Google Business Suite
    • Social Media Platforms – Instagram, Facebook, Twitter, Tik Tok, Linkedin, YouTube, etc.
    • Internal Communication – Slack
    • WordPress
    • Squarespace
    • Adobe Creative Suite
    • TripleSeat Event Management
    • Canva

JOB DESCRIPTION:

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Chef De Cuisine will be asked to collaborate on seasonal menu changes and cost-effective specials.

 

ACTIVITIES & RESPONSIBILITIES

Primary

  • Promote, work, and act in a manner consistent with the mission of Wye Hill Kitchen & Brewing and our core values.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met, including buyouts at times when the restaurant would otherwise not be open.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
  • Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Work with Executive Consulting Chef to establish ordering pars and systems.
  • Check the quantity and quality of received products.
  • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Oversee and ensure that Company  policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Provide orientation of company and department rules, policies and procedures to new kitchen employees.
  • Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
  • Provide regular updates/feedback to the Executive Consulting Chef regarding status updates and recommendations for improvement.
  • Lead by example with both attitude and work ethic.
  • Demonstrate new cooking techniques or equipment to staff.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Meet with guests and Events Manager to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Work with the event manager to accommodate special requests of parties and buyouts.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Attend all scheduled employee meetings and offer suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

We are seeking a highly motivated, humble, and hungry individual to join our team in the Front Of House. Servers, Bartenders, Backwaits & Hosts. We value an innate sense of hospitality (and the soft skills necessary to excel in that realm) and want to provide an exceptional experience to our guests. Furthermore, we are looking for someone who values their work/life balance. Finally, someone who has a sense of humor and is optimistic are key for success in this role.

Learn More & Apply