Cook

Description:

At The Argyle , we are more than a private clubwe 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 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.

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 Argyles 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 Argyles 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.

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