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.

You don’t have to give up creativity for stability! The additional Sous chef role at HHMI provides both. Enjoy the passion of restaurant-level creative menu ideation and decision-making while also enjoying the pay, holidays off, benefits, and work-life balance of a successful organization.

The ideal person for this job will have a strong culinary background, excellent leadership skills, and a passion for creating exceptional dining experiences. They will coordinate kitchen operations and manage kitchen staff. They will be responsible for guiding and developing staff during their shift. This role assists with menu planning and supports our efforts to continually improve dining satisfaction. They will handle administrative tasks such as checking inventory, scheduling, ordering, and data analytics using technical platforms, including Excel. They also ensure that food is top quality, the kitchen is in good condition, and sanitation and food standards are achieved.

The role requires flexibility, a great attitude, a strong focus on detail, and a hospitality and collaborative approach.

A leadership position with the opportunity to create recipes, develop banquet and catering skills, and the chance to support the growth of a diverse team. As a member of our kitchen, you will have holidays off, predominantly work weekdays, and have access to quality benefits. An Executive Chef who believes in their team’s capability and works diligently to champion everyone’s growth. A team that believes in continuous learning and cultivates an environment where all team members help each other.

What you’ll do:

• Assist the Executive Chef with all kitchen operations.
• Supervises up to 15 kitchen staff in the absence of the Executive Chef.
• Mentoring and coaching staff on performance, procedures, and behavior.
• Create and maintain open, collegial relationships with peers.
• Develop well-balanced menus that prioritize both flavor and health.
• Manage inventory by recommending the purchasing of food supplies and equipment.
• Estimate daily production needs on a weekly basis.
• Assist in planning and implementing production for conference and internal catering events.
• Assist the Executive Chef in creating weekly staffing schedules.
• Develop and maintain HAACCP plans in accordance with local, state, and federal food safety laws.
• Ensure kitchen sanitation and safety.

What you bring:

• High school diploma or equivalent. AOS degree in culinary preferred but not required.
• 5 or more years experience as a line cook or sous chef.
• Must be ServSafe or equivalent certification for safe food handling.
• General professional kitchen knowledge around equipment use, maintenance, sanitation and safety, and ordering and tracking inventory.
• Interpersonal skills to effectively communicate and resolve problems.
• Computer skills in a Microsoft Windows environment, including Excel.
• Ability to plan food and beverage supply requirements and operate within a budget.
• A strong desire to challenge oneself to learn new skills.

Physical Requirements:

• Remaining in a normal seated or standing position for extended periods of time.
• Ability to move about workspace and materials weighing up to 50 pounds.

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.

Compensation Range:

$59,361.55 (minimum) - $74,201.94 (midpoint) - $96,462.52 (maximum)

Pay Type:

Annual

HHMI is an Equal Opportunity Employer.

• Holidays off and limited weekends.
• Competitive compensation package.
• Up to $10,000 in educational reimbursement each year.
• Significant budget for professional development.
• Exceptional health benefits and retirement plans.

• High school diploma or equivalent; AOS degree in culinary preferred.
• 5 or more years of experience as a line cook or sous chef.
• ServSafe or equivalent certification for safe food handling.
• General professional kitchen knowledge around equipment use, maintenance, and sanitation.
• Interpersonal skills for effective communication and problem resolution.
• Computer skills in a Microsoft Windows environment, including Excel.
• Ability to develop creative meal menus and recipes.
• Strong desire to learn new skills and broaden expertise.