Banquet Chef

United States·Dallasmid

OtherBanquet Chef

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Quick Summary

Overview

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,

Technical Tools

OtherBanquet Chef

About the Role

~1 min read

Responsibilities

~2 min read

→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.

Requirements

~1 min read

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.