Cook II

Full-Time

Summary:

As a Cook, you’ll help 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’ll prepare breakfast, lunch, and dinner items across multiple hot and cold stations while maintaining high standards for food quality, safety, and sanitation. Under the guidance of the Executive Chef, you’ll have 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 if you’ve worked in a restaurant or hotel kitchen, know how to operate kitchen 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’s headquarters in Chevy Chase, MD Monday 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 a predominantly weekday schedule 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’ll work 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.

What you’ll do:

• 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 and deep-clean kitchen equipment and shared spaces according to established cleaning schedules. 

• Properly operate, clean, and maintain kitchen 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. 

• Previous 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. 

• 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 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: