Cook - great benefits & holidays off

HHMI is focused on supporting and moving science forward in a variety of different ways ranging from conducting basic biomedical research, empowering educators, inspiring students, developing the next generation of scientists - even stretching into film and media production. Our Headquarters is in the greater Washington, DC metro area and is home to over 300 employees with expertise in investments, communications, digital production, biomedical sciences, and everything in between. The work housed here supports and augments the groundbreaking research conducted in HHMI labs across the nation. As HHMI scientists continue to push boundaries in laboratories and classrooms, you can be sure that your contributions while working here are making a difference.

Summary:

Holidays off and great benefits! That's right. As a member of our kitchen, you will have holidays off and predominantly work weekdays.

As a Cook, you will collaborate with our dedicated and diverse Food and Beverage team to provide exceptional quality of service to our colleagues as well as various conference visitors to our Headquarters campus. You will prepare a variety of menu items for breakfast, lunch, and dinner at an assortment of hot and cold kitchen stations. Through hands-on training and collaborative menu creation, you will have many opportunities to learn and grow in our kitchen.

Reporting to the Executive Chef, you will adhere to production, sanitation, and safety standards.

We are ideally seeking a candidate with kitchen experience from a restaurant or hotel and knowledge of how to operate kitchen equipment and tools as directed by the Executive Chefs and Sous Chefs.

More information on benefits can be found below. You will need to have the flexibility to work early and late shifts, fill in for absences and assist with the prep and production of BEO items for conferences and special events.

In this role, you will:

• Review Production sheets, BEO (banquet event orders) and daily menus, product direction for preparing food products, including measuring, portioning, and cooking hot and cold food items.

• Sets-up, clean and break down workstations.

• Follows recipes, menu specifications, and product direction.

• Makes necessary food to order, work the line to serve prepared food to guests in a positive customer service manner.

Education & Experience:

• High school diploma.

• AOS degree in culinary preferred, but not required.

• A minimum of four years of experience in a hot and cold food professional kitchen required.

• Previous experience working in hotels, restaurants, or similar food service establishments.

Skills & Abilities:

• Knowledge of hot and cold food preparation within a restaurant, food and beverage operation or hotel operation.

• Must be able to operate kitchen equipment and tools as directed by the executive chefs and sous chefs.

• Comfortable with all aspects of vegetable, fruits, meats, and fish cookery.

• Understand progressive cooking techniques rooted in discipline and constant evolution.

• Willingness to adapt to the standard operations of a professional business and conferencing food and beverage atmosphere.

• Instills confidence in their colleagues through authentic dialogue, and admitting mistakes.

• Constantly challenges themselves to learn new skills and broaden expertise using available developmental resources.

• Feels empowered to try new approaches, take risks, and share lessons learned with others.

• Able to navigate Microsoft Office suite.

Compensation and Benefits

Our employees are compensated from a total rewards perspective in many ways for their contributions to our mission, including competitive pay, exceptional health benefits, retirement plans, time off, and a range of recognition and wellness programs. Visit our site to learn more.