Howard Hughes Medical Institute (HHMI) is an independent, ever-evolving philanthropy that supports basic biomedical scientists and educators with the potential for transformative impact. We make long-term investments in people, not just projects, because WE BELIEVE IN THE POWER OF INDIVIDUALS TO MAKE BREAKTHROUGHS OVER TIME. HHMI scientists have radically advanced the understanding of cells, the brain, the immune system, the development of organs, and how to treat many diseases.  Founded in 1953 by aviator and industrialist Howard R. Hughes, HHMI is headquartered in Chevy Chase, Maryland, and employs more than 2,500 people across the U.S. 

At HHMI, you are not just an employee – you are a part of a creative and talented team with colleagues whose expertise ranges from biomedical research to investment management, from information technology to law.  We encourage collaborative and results-driven working styles and offer an adaptable environment WHERE EMPLOYEES CAN FUNCTION AT THEIR HIGHEST LEVEL. As HHMI scientists continue to push boundaries in laboratories and classrooms, you can be sure that your contributions while working at HHMI are making a difference.

SUMMARY:

The cook is an essential part of our food and beverage team, dedicated to providing exceptional quality of service to our campus colleagues and visitors. Our kitchen is always in motion to meet the needs and demands of all the campus food and beverage operations. The cook prepares various menu items as directed for breakfast, lunch, and dinner at the assign kitchen station. He/she adheres to production and sanitation requirements in accordance with HHMI standards, safety and sanitation policies. The kitchen represents endless amounts of opportunities for learning.

This position requires knowledge of hot and cold food preparation with in a food and beverage operation of a restaurant or hotel. The ideal candidate will be able to operate kitchen equipment and tools as directed by the Executive Chefs and Sous Chefs. The Cook II gives assistant to all stations in the kitchen, filling in when absences, and will assist with prep and production of BEO items for conferences and special events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Report to supervisor ready and on time for work.
• Review Production sheets, BEO (banquet event orders) and daily menus and product direction for preparing food products, includes measuring portioning and cooking hot and cold food items.
• Set-up cleans and breakdown work of workstations.
• Follow recipes, menu specifications and product direction.
• Use proper chemicals for cleaning.
• Use proper sanitizing agents for sanitizing.
• Make necessary food to order work the line to serve prepared food to guest in a customer service manner.
• Adhere to HHMI and County health standards for food preparations.
• Properly store all food products, in the designated storage areas at proper temperature. Labeled dated with the type of food items.
• Develop proper knife skills; clean and maintain all tool, equipment and workstation.
• Clean and maintain common areas of the kitchen, front and hallways.
• Report maintenance deficiencies.
• Performs Deep Cleaning of equipment according to cleaning schedule.
• Informs supervisor of food qualities and quantity or variation in method of preparation.
• Properly maintains equipment, breakdown, assembly, cleaning and sanitizing. Use equipment properly, using the appropriate tools for the job at task, including knife blades, mixers, slicers and grinders.
• Other duties as assigned

QUALIFICATIONS

EDUCATION:

• Associates degree in culinary arts preferred, but not required.

EXPERIENCE:

• 4 years of experience in a hot and cold food professional kitchen is required. Must have basic knowledge of vegetables, meats, fruits, and preparation.

SKILLS AND ABILITIES:

• Comfortable with all aspect of vegetables, meats and fish cookery.
• Understand progressive cooking techniques rooted in discipline and constant evolution.
• Willingness to adapt in standard operating of a campus food and beverage atmosphere.
• Instills confidence from their colleagues through authentic dialogue, keeping confidences 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.

PHYSICAL REQUIREMENTS:

• Occasionally lifts and/or carries objects weighing up to 50 pounds.
• Occasionally stoops and bends.
• Occasionally reaches and grasps with arms and hands.
• Work is performed in a normal office environment where there are relatively few physical discomforts due to dust, dirt, noise and the like.

HHMI IS AN EQUAL OPPORTUNITY EMPLOYER.

Required Skills Required Experience

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required
• Excellent computer skills and proficient in Word, Excel, Outlook, etc.
• Must pass a drug screen and criminal background check
• Must hold and maintain a valid driver’s license
• Able to work independently with attention to detail
• Able to follow direction and work effectively in a team environment
• Knowledge of DOT, CDL and MSHA regulations
• Able to respond to stressful situations and customers in a professional, courteous manner
• Ability to effectively prioritize assignments to meet long-term and short-term deadlines
• Excellent organizational skills
• Able to write reports, document findings, and procedures, and to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Able to work flexible hours including weekends, at various locations, as required
• Able to have set-up knowledge and to show leadership qualities
• Able to complete MSHA safety training as required

LANGUAGE SKILLS

• Able to effectively communicate in verbal and written form to employees, management, executives, and customers

REASONING ABILITY

• Able to identify, define and resolve problems, collect data, establish facts and draw valid conclusions
• Able to interpret an extensive variety of instructions in mathematical, written or oral form
• Able to deal with several abstract and concrete variables
• Able to interpret written and oral instructions, and to read, analyze and interpret, operating and maintenance instructions or regulations
• Root Cause Analysis

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Able to use hands and fingers to manipulate objects, or controls
• Vision abilities (with correction) include close, distance, peripheral, depth, and the ability to adjust focus
• Able to talk, hear, stand, walk, sit, reach with hands and arms, climb, balance, stoop, kneel, crouch or crawl
• Able to climb ladders with exposure to heights
• Able to work in all weather conditions
• Able to move/carry objects up to 50 lbs.