Cook – Great Benefits and Paid Holidays Off!

Summary:

As a Cook,you’llhelp create thoughtful, well-executed meals that support the daily work of HHMI staff and visiting conference guests. Working alongside a dedicated and diverse kitchen team,you’llprepare breakfast, lunch, and dinner items across multiple hot and cold stations whilemaintaininghigh standardsfor food quality, safety, and sanitation. Under the guidance of the Executive Chef,you’llhave opportunities to expand your culinary skills, collaborate on menu execution, and grow in a kitchen that values learning, professionalism, and teamwork.

You might be a great fit ifyou’veworked in a restaurant or hotel kitchen, knowhow tooperatekitchen equipment and tools,enjoy collaborating with others, and are eager to keep sharpening your culinary skills.

This position is full-time and reports to HHMI’sheadquarters in Chevy Chase, MDMonday through Friday.There could be times when this person works beyond their traditional work hours and occasionally on the weekend to support events happening at the institute.

What we Provide:

• A rare culinary schedule:Fifteen paid holidays each year, with most holidays off, and apredominantly weekdayschedule that supports work-life balance.

• Supportive leadership:An Executive Chef who believes in their team, encourages growth, and actively fosters a collaborative, respectful, and positive kitchen culture.

• A team-first environment:You’llwork alongside colleagues who value continuous learning, open communication, and helping one another succeed.

• Strong total rewards:A competitive compensation package that includes vacation and sick time, exceptional benefits, up to $10,000 annually in educational reimbursement, and a robust budget for professional development.

Whatyou’lldo:

• Prepare and execute a variety of hot and cold menu items by following recipes, production sheets, and daily menus.

• Work the line to prepare made-to-order dishes and serve guests with a professional, service-oriented approach.

• Set up,maintain, and break down kitchen workstations to ensure efficiency, cleanliness, and food safety.

• Properly store, label, date, and rotate food products according to established safety and sanitation standards.

• Review production schedules, banquet event orders (BEOs), and daily menus to support smooth kitchen operations and event execution.

• Maintain anddeep-cleankitchen equipment and shared spaces according to established cleaning schedules.

• Properlyoperate, clean, andmaintainkitchen tools and equipment; report maintenance or quality concerns to leadership as needed.

• Support conference and special event service, assisting across kitchen stations to meet operational needs.

What you bring:

• High school diploma.

• AOS degree in culinary preferred.

• A minimum of five years of experience working in a professional kitchen.

• Previousexperience 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 asadvisedby 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.

• Instillsconfidence in their colleagues through authentic dialogue and admitting mistakes.

• Constantly challenge themselves to learn new skills and broadenexpertiseusing available developmental resources.

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