Lead Cook

Job Description

Job Description

Description:

At The Argyle , we are more than a private club—we are a team committed to exceptional dining, elevated service, and a mission that supports biomedical research.

We are seeking an experienced Lead Cook to support and guide kitchen operations and deliver excellent food for private events, banquets, buffets, and à la carte dining. This is an ideal opportunity for a skilled culinary professional who stays organized under pressure, takes pride in quality and presentation, and keeps a team moving during high-volume service.

Requirements:

Essential Duties

• Prepare meats, seafood, poultry, sauces, vegetables, and other menu items according to established recipes and Chef specifications.
• Lead food preparation and service execution for banquets, buffets, private events, and daily dining operations.
• Review banquet event details, menus, guest counts, timelines, and special requests before production begins.
• Coordinate cooking times and station responsibilities to ensure banquet courses are prepared and served accurately and on schedule.
• Support the leadership team in directing, training, and assisting kitchen employees.
• Monitor food quality, flavor, temperature, portioning, and presentation throughout preparation and service.
• Select and use ingredients that meet The Argyle’s quality standards.
• Maintain proper storage, labeling, rotation, and portion control, particularly for high-cost meat and seafood products.
• Assist with buffet setup, replenishment, breakdown, and cleanup.
• Communicate clearly with culinary and service teams to support smooth event execution.
• Maintain clean, organized, and safely operated workstations, refrigeration areas, storage areas, and equipment.
• Follow food-safety requirements, sanitation procedures, and health department standards.
• Assist other stations and team members as operational needs change.
• Uphold The Argyle’s standards, policies, and commitment to an exceptional member and guest experience.

Education and Experience

• Previous professional cooking experience in a full-service restaurant, private club, hotel, catering operation, or similar kitchen environment.
• Banquet, catering, buffet, or high-volume event experience is required.
• Strong knowledge of food preparation, cooking methods, portion control, and kitchen sanitation.
• Ability to read and execute recipes, banquet event orders, menus, and production schedules.
• Ability to organize multiple assignments and meet firm service deadlines.
• Strong communication and interpersonal skills.
• Ability to guide and support coworkers while working collaboratively with culinary leadership.
• A calm, professional approach during busy services and changing event needs.
• Dependability, attention to detail, and pride in producing consistent, high-quality food.
• Current food-handler certification or the ability to obtain certification as required.

Schedule

Full-time opportunities are available. Hours may vary based on business needs and performance.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to bend, reach, stoop, kneel, and perform repetitive kitchen tasks.
• Ability to safely lift, carry, and move items weighing up to 50 pounds.
• Ability to work in hot, cold, damp, or otherwise variable kitchen environments.
• Ability to safely work around knives, ovens, hot surfaces, kitchen equipment, cleaning products, and other common kitchen hazards.
• Availability to work a flexible schedule based on business and banquet needs, including mornings, evenings, weekends, and holidays.