Sushi Sous Chef

Banner House At T Bar M

Founded in 1972, T Bar M Racquet Club has served as the premier private members tennis and racquet Club for Texas and the greater southwest region. It is internationally recognized as a best-in-class training facility for competitive, professional, semi-professional and social tennis for adults and children, while also offering a range of health and wellness amenities, including a gym, chiropractic and sports medicine services and group fitness classes.

In June 2022, Dallas-based WoodHouse acquired T Bar M and is renovating and enhancing the property, creating a world-class racquet Club. The evolved Club will house the classic tennis club and facilities in a fresh new environment. The Club's brand and amenities will continue to cater to individuals and families in search of a social and communal anchor that is grounded in an active, health and wellness-focused mindset.

The new Banner House at T Bar M will include 21 tennis courts (8 indoor courts, 3 Euro red clay courts and 14 outdoor courts), 2 padel courts, 8 pickleball courts, retail/pro shop, a resort style pool, taqueria, private events, lounges, restaurant and bar. In addition to these amenities there is a 12,000 SF Fitness Center with best-in-class training equipment and state of the art locker rooms, including a cold plunge, dry sauna and hot tub. Paired with the new Club house and Fitness offerings is a full service Wellness, Spa and Chiropractic offering with 6 treatment rooms for massage/facials, IV's, injectables and 3 chiropractic rooms for adjustments, soft tissue therapy, needling, and more.

The Role

Banner House at T Bar M is seeking an experienced and motivated Sushi Sous Chef to join our culinary team. The ideal candidate is passionate about Japanese cuisine, has excellent knife skills, and is committed to delivering high-quality food while supporting daily kitchen operations.

What You'll Do

• Prepare sushi, sashimi, nigiri, specialty rolls, and other Japanese dishes to company standards.
• Assist the Executive Sushi Chef with daily kitchen operations and workflow.
• Ensure consistent food quality, presentation, and portion control.
• Train, mentor, and support kitchen staff.
• Monitor inventory, assist with ordering, and minimize food waste.
• Follow all food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and efficient work station.
• Work collaboratively with the front-of-house and kitchen teams to provide an excellent guest experience.

Qualifications

• Minimum 5 years of sushi chef experience (Sushi Sous Chef experience preferred).
• Strong knowledge of sushi preparation, seafood handling, and Japanese culinary techniques.
• Excellent knife skills and attention to detail.
• Leadership experience in a high-volume restaurant preferred.
• Ability to multitask and perform well under pressure.
• Reliable, punctual, and professional.
• Flexible schedule, including nights, weekends, and holidays.
• Food Handler Certification (or ability to obtain one before employment).