Cook

Description:

At The Argyle, exceptional dining and service are personal, polished, and thoughtfully delivered. As a private dining club with a mission supporting biomedical research, we take pride in creating memorable experiences for our members and their guests. Join a culinary team where quality, care, and continued learning matter—and your work contributes to a purpose beyond the kitchen.

Requirements:

Essential Duties

• Prepare dishes for à la carte dining and banquet events according to established recipes, menus, and member preferences.
• Review menus, preparation needs, and special instructions before service.
• Complete mise en place, ensuring ingredients, equipment, and tools are prepared and organized.
• Execute dishes with attention to flavor, texture, temperature, and presentation.
• Follow portion and waste control guidelines to maintain consistency and efficiency.
• Coordinate timing with chefs and fellow kitchen team members, and assist with expediting as needed.
• Adapt to menu changes and special requests while maintaining quality standards.
• Assist with inventory control, proper food storage, labeling, and rotation to minimize spoilage.
• Operate kitchen equipment safely and according to training.
• Maintain clean, organized, and sanitary workstations throughout preparation and service.
• Follow all food safety, hygiene, and sanitation standards.
• Work closely with culinary and service team members to ensure smooth service.
• Assist with other duties assigned by the supervisor.

Education and Experience

• Approximately 1–2+ years of cooking experience, with fine dining, private club, hotel, or high-volume kitchen experience preferred.
• Culinary degree, diploma, or certificate preferred but not required.
• Current Food Handler Certification.
• Knowledge of cooking techniques, flavor profiles, food preparation, and presentation standards.
• Ability to follow recipes, portion guidelines, menus, and special preparation instructions.
• Strong attention to detail, organization, and time management.
• A calm, professional approach when managing multiple orders or unexpected changes.
• Commitment to food quality, cleanliness, and exceptional hospitality.
• Ability to work collaboratively, accept feedback, and assist wherever needed.

Schedule

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

Physical Requirements

• Regularly required to talk or hear, stand, walk, sit, use hands to handle or feel, reach with hands and arms, stoop, kneel, and crouch.
• Stand for extended periods and perform repetitive motions.
• Specific vision abilities required include both close and distance vision.
• Frequently lift and carry packages, cases, or objects weighing up to 50 pounds.
• Work in variable temperatures, including hot, damp kitchen environments and cold storage areas.
• Work indoors and outdoors, with potential exposure to smoke, dust, and cleaning chemicals.
• Follow safety procedures around hazards including burns, slips, trips, and cuts from knives, broken glass, and metal cans.
• Wash hands frequently and follow personal hygiene standards.

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