The Team

Nick Chef
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.
Nick Chef
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.
John Kitchen Steward
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.
John Kitchen Steward
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.
Casey Baker
I took the job at Epic because it seemed too good to be true. Working in the food industry, I had never had a Monday - Friday work week, competitive wages, and great benefits. Epic creates a work environment that requires you to challenge yourself and improve your skills; it's an amazing and inspiring place to work.
Casey Baker
I took the job at Epic because it seemed too good to be true. Working in the food industry, I had never had a Monday - Friday work week, competitive wages, and great benefits. Epic creates a work environment that requires you to challenge yourself and improve your skills; it's an amazing and inspiring place to work.

Culinary Venues

The culinary team at Epic combines to produce over 6,000 scratch-cooked meals per day. We have several state-of-the-art cooking and dining spaces that we use to make all that food at a very high quality. They include customer and catering-focused spaces like Voyager Hall and Deep Space, and large employee-centered eateries like Cassiopeia and the brand new King's Cross Station.

There are smaller, niche dining areas as well: grab a corned beef sandwich or bagel at Mikey's Deli, house-made ice cream at Lou's Soda Fountain, or some daily themed menus at the Farmer's Market. There are also plans for additional dining areas in the works, including a Pan-Asian eatery and Rotisserie Cafe. We pride ourselves on the volume and quality of the meals we produce, and our high-tech kitchens and dining areas are big contributors to that success.

Our Menu

The quality of the food cooked at Epic reflects the care we put into everything we do as a company. The food our kitchens produce is gourmet-caliber, and even with thousands of meals cooked every day, it's made from scratch using seasonal and fresh, high-quality ingredients.

The menu changes every day, so hungry lunch-goers find a variety of items to choose from in styles ranging from traditional American and Italian to Indian and Thai, and everything in between.

On-the-job Learning
Our culinary staff are constantly expanding their knowledge and growing their skills. From adding to their repertoire of styles, to coming up with creative solutions to produce at the highest quality by the hundreds or thousands. Even the most experienced chef, baker or barista will gain something from working as part of our team. In addition to everyday learning, ongoing trainings are an important focus of the team - staff regularly attend workshops to develop and build upon knowledge in areas ranging coffee, chocolates, butchering, safety, nutrition and more.
Events & Catering
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!
Epic Culinary In The News
Jobs
Our culinary department is looking for talented new people to add to our team. Click here to view our current openings so we can help you find the right fit at Epic.