Cook – Great Benefits and Paid Holidays Off!

Primary Work Address: 4000 Jones Bridge Road, Chevy Chase, MD, 20815

Current HHMI Employees, click here to apply via your Workday account.

Summary:

As a Cook, you will collaborate with our dedicated and diverse kitchen team to provide exceptional quality of service to our colleagues as well as various conference visitors at our Headquarters in Maryland. 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.

This position is full-time and reports to HHMI headquarters in Chevy Chase, MD five days a week. The person in this role will need to be flexible in scheduling since some events go beyond traditional work hours and occasionally happen on weekends.

What we Provide:

• 15 paid holidays! That’s right. As a member of our kitchen, you will have holidays off and predominantly work weekdays.

• An Executive Chef who believes in their team’s capability and works diligently to champion a collaborative and joyful team culture.

• A team that believes in continuous learning and cultivates an environment where all members of the team help each other.

• A competitive compensation package that includes up to $10,000 in educational reimbursement each year and a significant budget for professional development.

What you’ll do:

• Follows recipes, menu specifications, and product direction.

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

• Sets-up, clean and break down workstations.

• 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.

What you bring:

• High school diploma.

• AOS degree in culinary preferred, but not required.

• A minimum of four years of experience working in hotels, restaurants, or similar food service establishments.

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

• Capable of operating kitchen equipment and tools as advised by the executive chefs and sous chefs.

• Understand dynamic cooking techniques rooted in subject area 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 challenge themselves to learn new skills and broaden expertise using available developmental resources.

• Feels empowered to try new approaches, do things differently, and share lessons learned.

Physical Requirements 

Remaining in a normal seated or standing position for extended periods of time; reaching and grasping by extending hand(s) or arm(s); dexterity to manipulate objects with fingers, for example using a keyboard; communication skills using the spoken word; ability to see and hear within normal parameters; ability to move about workspace. The position requires mobility, including the ability to move materials weighing up to several pounds (such as boxes of vegetables and heavy boxes of can goods).

Persons with disabilities may be able to perform the essential duties of this position with reasonable accommodation. Requests for reasonable accommodation will be evaluated on an individual basis. 

Please Note: 

This job description sets forth the job’s principal duties, responsibilities, and requirements; it should not be construed as an exhaustive statement, however. Unless they begin with the word “may,” the Essential Duties and Responsibilities described above are “essential functions” of the job, as defined by the Americans with Disabilities Act.

Compensation Range  

$18.55 (minimum) - $23.18 (midpoint) - $30.14 (maximum) 

 

Pay Type: 

Hourly 

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 Benefits at HHMI site to learn more. 

HHMI is an Equal Opportunity Employer