Banquet Chef

Banner House at T Bar M•Dallas, TX

1d•Onsite

About The Position

Banner House at T Bar M is seeking an experienced and highly skilled Banquet Chef to lead the culinary execution of private events, member functions, corporate events, special dinners, and other large-scale food and beverage experiences. The Banquet Chef is responsible for planning, preparing, and executing high-quality cuisine while maintaining the club's standards for food quality, presentation, consistency, sanitation, and service. This position works closely with the Executive Chef, culinary leadership, event team, and front-of-house management to ensure every event is executed seamlessly and provides an exceptional experience for our members and their guests.

Requirements

Minimum of 3–5 years of professional culinary experience, with significant banquet or high-volume event experience preferred.
Previous experience in a banquet, hotel, country club, private club, resort, or upscale restaurant environment strongly preferred.
Strong knowledge of banquet production, large-scale food preparation, plating, and service.
Strong understanding of food safety and sanitation practices.
Ability to read and execute recipes and banquet event orders accurately.
Strong organizational and time-management skills.
Ability to prioritize and manage multiple events and deadlines simultaneously.
Demonstrated ability to lead and develop culinary team members.
Ability to work effectively under pressure in a fast-paced environment.
Ability to work flexible hours, including evenings, weekends, holidays, and special events.

Nice To Haves

Culinary degree or formal culinary training preferred but not required.

Responsibilities

Lead the preparation and execution of food for weddings, private parties, member events, corporate functions, holiday events, and other special occasions.
Review banquet event orders (BEOs) and ensure all culinary requirements are understood and executed accurately.
Develop production timelines, prep lists, and station assignments based on event needs.
Ensure food is prepared, portioned, plated, and presented according to established club standards.
Coordinate timing of food production and service with banquet managers and front-of-house teams.
Maintain consistency in quality, flavor, temperature, portioning, and presentation across high-volume events.
Execute multiple events simultaneously while maintaining organization and attention to detail.
Assist with menu planning, recipe development, and seasonal menu offerings for banquet operations.
Establish clear expectations for culinary team members regarding food quality, sanitation, organization, and professional conduct.
Assist with scheduling and staffing needs for banquet events.
Train culinary employees on proper preparation techniques, recipes, presentation standards, and food safety procedures.
Foster a professional, respectful, and team-oriented kitchen environment.
Maintain the highest standards of food quality, freshness, presentation, and consistency.
Assist with inventory management, ordering, receiving, and storage of banquet food products.
Maintain awareness of food costs and support department goals for cost control.
Maintain a high level of professionalism when interacting with members and their guests.
Understand that Banner House operates as a private membership club and maintain appropriate discretion and confidentiality.
Respond professionally to special requests and dietary accommodations.
Support the club's commitment to creating memorable culinary experiences for members and guests.
Maintain a polished and professional appearance consistent with club standards.