Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $19.00
Work Schedule
Rotating Shifts
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
HSA
Flexible spending account
Basic life and disability plans
401k Retirement Plan
Paid Time Off
Holiday pay
career training
development opportunities
Tuition Reimbursement
Bereavement leave
Employee assistance program
jury duty
Employee Discounts
Employee Referral Bonus
Free meal for full-service employees
Job Description
The Fenway Hotel is a historic and iconic boutique hotel originally opened in 1927, cherished for its rich jazz-age heritage and notable past guests including explorers, artists, politicians, musicians, and living legends. Today, it is a proud member of the Autograph Collection by Marriott International, under the ownership of Mainsail Lodging and Development. The Fenway Hotel is located in the beautiful area overlooking the Dunedin Channel, offering guests stunning views of Florida sunsets and waters. The hotel embraces Dunedin's deep musical roots, creating a unique atmosphere where guests can immerse themselves in a creative and inspiring environment. The Fenway Hotel... Show More
Job Requirements
- High school diploma or GED
- relevant culinary experience
- ability to work flexible hours including holidays and weekends
- physical ability to lift, push, or pull up to 50 lbs
- ability to stand or sit for extended periods
- strong communication skills
- ability to follow directions and work in a team environment
- adherence to sanitation and safety standards
- ServSafe certification or willingness to obtain
- ability to perform minor butchering
- capacity to work under pressure during busy events
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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