Hopkins Foodservice Specialists, Inc. (HOPKINS) is a widely-respected food service design firm nestled in Cabin John, Maryland, a close-in suburb of Washington, DC with a satellite presence in NYC. Our motto, “Consultants to the Best,” conveys that our clients typically come from the top tier of architecture firms of our times. HOPKINS’ most notable and award-winning US projects include those in The White House, The New York Times Headquarters, Harvard University, MIT, and the newest and final museum on the National Mall in DC — the National Museum of African American History and Culture.
HOPKINS believes that dining enriches life and relationships and that the quality of the food, and the service of it originate with superior design. Design quality is measured by work flow, equipment selection based on performance and application, and the ability to proactively assist team engineers with their work in our area. An excellent design creates a healthy and satisfying workplace for food service staff, as well as a superior dining experience.
HOPKINS also stands proudly at the forefront of innovative, environmentally-friendly design. As the discipline that works in areas of the building with the largest carbon footprint, we honor our responsibility to promote sustainability through designs that curb undue use of water and energy, and tailor waste management solutions to the project. Finally, and perhaps most importantly, a HOPKINS-designed kitchen optimizes solutions that reduce the threat of disease-causing food-borne bacteria.
Role and Responsibilities
HOPKINS is seeking an intelligent, articulate, and collaborative designer/engineer whose passion for detail and quality-control matches our own. Have you ever considered fine tuning your career by focusing on a highly-specialized area of design such as food service?
At HOPKINS, you would have the opportunity to work on exciting projects, to produce superior designs, and to learn more about the technical aspects of sustainable design. The personal benefits of working in this niche include the ability to focus on one technically complex, but otherwise straightforward element of the project, without the overarching professional liability for the work of multiple disciplines.
In addition to these benefits, HOPKINS is about to implement a path to employee control and ownership. Entrepreneurial types with a passion for process excellence and job security will be most content at HOPKINS.
To become proficient in the food service specialty, the Senior Designer will at the same time be an understudy of the expert, Richard Hopkins, FCSI, CFSP, and a project manager responsible for the implementation of several projects concurrently. The primary responsibility will be to implement the design intent of the project into a comprehensive set of construction documents in collaboration with the lead Architect.
Minimum of 5 years of experience in producing construction documents for commercial projects.
Licensure not required, LEED accreditation preferred (BD+C, ID+B, O+M, or WELL AP.)
Bachelor’s or Master’ degree in engineering from a competitive accredited college or university. (Mechanical engineering preferred).
Demonstrated work experience on similar projects, some of which included food service components.
Experience in food service operations in your past, a plus.
Team player: ability to manage others above and below you, and to follow the lead of others, above and below you.
Observe the AIA Code of Ethics and the Scout Law.
Ability to pass security clearance and work on SBU projects.
Key Technical Skills
Proficiency with Revit (recent workplace experience in the software IS A MUST) and the latest versions of AutoCAD, excel, conducting and participating in web-based meetings.
Excellent written, verbal, and visual communication skills.
Ability to work on multiple projects concurrently.
Strong aptitude in visual perception, analytical reasoning, and observation.