One of the great things about working in culinary at Epic is the wealth of knowledge on the team. The department is large with people from so many varied backgrounds, so you’re sure to find someone who can teach you what you want to learn. People are always happy to recommend books or other resources and share their knowledge. It's an amazing place to work if you’re looking to expand your areas of expertise.
My favorite part of working for Epic Culinary has got to be the fantastic people I get to work alongside in the cafes, in other culinary areas, and in the larger Epic community. Providing our colleagues with great coffee and service is what makes me eager to arrive bright and early every day. Working with a fun and skilled team that is focused on the shared goal of quality and service has been a really wonderful experience.
Epic is an amazing place. I'm a food-safety professional within our top-notch Culinary Team. We produce quality food and innovate constantly, so I get to work on complex and technical food-safety projects. I have the tools and support I need to do my job, and we have a fun and challenging food menu that changes daily. Most importantly, we care about doing good, and I’m proud of that.
This is the largest and best collection of culinary professionals you could hope to work with under one roof. The caliber of co-workers can’t be beat, both within the culinary team and beyond. Epic offers a rare combination of hard-to-find amenities in the culinary field: No nights, no weekends, no holidays, very competitive pay, a regular 40-hour week, vacation/sick time and full benefits. Add to that a professional team of talented and smart chefs and cooks and it was a no-brainer.
When the opportunity to work at Epic came up, I knew it was something that I couldn't pass up. Epic truly cares about its employees' mental and physical well-being. Once you join the Culinary Team here, you become part of a group that's united by one common goal – make incredible food that our coworkers will all love and be excited about.
Our staff are constantly learning by working hands-on with internal and outside experts in regional cuisine, baking, sustainability, food safety, nutrition, coffee and more. In addition to on-the-job training, ongoing professional development resources include classes, books, immersion trips, and tuition reimbursement.
I've had the opportunity to work with a number of different teams at Epic: HR, Computer and Technology Services, Reception, even Events and Design. This was all before I decided to make the jump to Culinary. It’s an amazing environment where this type of exploration is encouraged. Nothing at Epic is quite what I’ve seen anywhere else, and the company cultivates the mindset of thinking outside the box in every aspect.
The area coffee community and the culture it fosters in general is one that I really love and enjoy belonging to. Epic allowed me to work in coffee while offering me new challenges, like how to serve and prepare quality-focused drinks on a large scale and how to create a small café atmosphere when you’re serving hundreds of people at a time and need to maximize efficiency. The regular hours were certainly a draw, too.
Epic is committed to providing sustainable and healthy options for our guests. We purchase from vendors committed to ethical production practices, sourcing locally whenever possible. We follow the EPA’s Wasted Food Scale by preparing only the meals we need, and upcycling, donating, and composting when appropriate.
While you'll have the support of your team, you'll also have a high level of autonomy from the outset. You're responsible for taking your dishes from start to finish each day, ensuring what goes on the plate is delicious and beautiful. You’ll take pride in seeing it through and adding your own flair.
In addition to daily breakfasts and lunches for visitors and staff, our team is responsible for hosting events on our campus as well. We host several groups and large events every year, ranging from intimate meetings to large scale conferences of 10,000+ attendees. Our XGM event in the spring and UGM in the fall are our largest events, with thousands of visitors on our campus for a week at a time. Our culinary team caters all of the meals for those weeks, with scratch-made meals by the thousands!
