About Banner House at T Bar M

For more than 50 years, T Bar M has been one of the nation's most respected racquet sports clubs, earning a reputation for championship tennis, exceptional programming, and a vibrant community of athletes, families, and members. Today, that legacy is evolving into something even greater.

Banner House at T Bar M is a reimagined private social and athletic club where sport, wellness, hospitality, and culture come together across a 20-acre campus in the heart of Dallas. Designed to inspire connection and elevate everyday experiences, Banner House offers world-class tennis, pickleball, and padel alongside chef-driven dining, resort-style pools, wellness and recovery experiences, fitness programming, and thoughtfully curated social events.

More than a club, Banner House is a destination where members come to compete, celebrate, recharge, and build lasting relationships. Every experience—from a morning workout and tennis match to an evening dinner or family event is guided by a commitment to genuine hospitality, exceptional service, and creating moments that bring people together. As Banner House continues its transformation, we're building a team of passionate individuals who share our vision of redefining the modern private club experience.

About The Role

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.

What You'll Do

• 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.

Qualifications

• 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.
• Culinary degree or formal culinary training preferred but not required.
• 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.