Seasonal Grill & Banquet Chef

Description: Seasonal Grill & Banquet Chef - Silo Point Country Club Southbury, CT Position Overview The Seasonal Grill & Banquet Chef is an integral part of the Club’s culinary team, responsible for delivering exceptional dining experiences across both à la carte grill service and banquet events. This role blends speed, precision, and creativity—executing made-to-order dishes while also supporting larger-scale event operations. As a member-focused club, our culinary team plays a vital role in shaping the overall experience. This position requires professionalism, strong teamwork, and a commitment to consistency and presentation. Key Responsibilities • Prepare and execute high-quality, made-to-order menu items during grill service • Support banquet and event execution, including plating and coordinated service • Operate kitchen equipment (flat top, fryer, ovens, etc.) safely and efficiently • Ensure all food meets Club standards for quality, temperature, and presentation • Maintain a clean, organized, and sanitary kitchen and workstation at all times • Daily prep, stocking, and mise en place for both grill and events • Communicate effectively with front-of-house and event staff to ensure seamless service • Monitor inventory levels and assist with ordering and stock rotation (FIFO) • Adapt to high-volume service periods, including tournaments, outings, and special events Expectations • Maintain a positive, team-oriented attitude in a fast-paced environment • Uphold a high level of professionalism consistent with a private club setting • Deliver consistency and attention to detail across all dining experiences • Contribute to a polished, welcoming atmosphere for members and guests • Demonstrate flexibility and willingness to support both daily operations and special events Requirements: • Prior experience as a line cook, grill cook, or banquet cook preferred • Strong understanding of cooking techniques and kitchen operations • Ability to work efficiently under pressure in a high-volume environment • Knowledge of food safety, sanitation, and proper food handling procedures • Experience managing inventory and following FIFO standards • Ability to stand for extended periods and lift up to 40 lbs • Availability to work mornings, evenings, weekends, and holidays (seasonal schedule) • ServSafe Certification • TIPS Certification preferred