Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $19.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
HSA & Flexible Spending Account Options
Basic life & Disability Plan Options
401k Retirement Plan
Paid Time Off
Holiday pay
Career Training & Development Opportunities
Tuition Reimbursement
Bereavement leave
Employee assistance program (EAP)
jury duty
Employee Discounts
Employee Referral Bonus
free meal for all full-service hotel employees
Job Description
The Fenway Hotel, originally established in 1927, is a renowned icon of the Jazz Age and has been a cherished landmark in Dunedin, Florida. This historic hotel has an illustrious past, having welcomed a diverse mix of esteemed explorers, artists, politicians, musicians, and other living legends throughout its years of operation. Today, The Fenway Hotel operates as a proud property within the Mainsail Lodging & Development portfolio and is a distinguished member of the prestigious Autograph Collection® of Marriott International, Inc. With stunning views overlooking the beautiful Dunedin Channel, guests can enjoy breathtaking sunsets, picturesque Florida waters, and a vibrant... Show More
Job Requirements
- High school diploma or GED
- 4 years' experience in banquet or culinary settings
- Ability to work flexible hours including weekends and holidays
- Ability to stand or sit for extended periods
- Ability to lift, push or pull up to 50 lbs
- Good communication skills
- ServSafe certification or ability to obtain it
- Ability to work under pressure in a fast-paced environment
- Strong teamwork skills
- Attention to cleanliness and safety procedures
Job Qualifications
- High school diploma or GED
- 4 years' experience in the culinary, high-performance banquet experience, or related professional area preferred
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 3 years' experience in the culinary, food and beverage, or related professional area preferred
- Basic culinary skills in cooking, baking, braising, sauce, grilling, pastry, and knife skills
- ServSafe certification, or the ability to attain certification
- Ability to work in a clean, organized, and orderly manner
- Excellent customer service skills
- Experience working on a team and being a team player
- Excellent communication skills, both written and verbal
- A sense of ownership, pride, and willingness to learn and grow in everything that you do
Job Duties
- Assist the Chef de Cuisine and Banquet Sous Chef in preparation for all banquet and catered events in the hotel
- Assist chefs in the plating, set up, and staging of the hotel's banquet events
- Basic vegetable preparation to include slicing, dicing, peeling, cooking, and portioning
- Basic sauce preparation to include stocks, salad dressings, and vinaigrettes
- Bulk cooking of food items to include braised and cooked meats, soups, and side dish items
- Minor butchering - process poultry, meat, and seafood
- Under the guidance of the Banquet Sous Chef, follow the daily prep list and prepare food in accordance with BEO requests
- Maintain cleanliness and organization of the kitchen, pantry, and coolers to store prepped items properly
- Monitor food and supply levels, report shortages, and assist in managing inventory to meet event needs
- Keep the kitchen setting in a clean and organized state, including trash disposal and dish pit duties
- Work closely with the Banquet Chef and other kitchen staff to coordinate food production and ensure seamless execution of all events
- Handle last-minute changes, unexpected demands, and work efficiently under pressure during busy event services
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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