Chef de Cuisine

Fenway Hotel, originally opened in 1927, stands as a distinguished landmark and a symbol of the jazz age. With a rich heritage of hosting explorers, artists, politicians, musicians, and other living legends, the Fenway Hotel blends history with modern luxury. Now part of the Autograph Collection, the hotel boasts 83 guest rooms and suites and features over 10,000 square feet of versatile event spaces. Among these, the Caladesi Ballroom impresses with scenic water views, complemented by a resort-style pool and a vast front lawn perfect for hosting a variety of events. Onsite culinary offerings include the acclaimed HEW Parlor & Chophouse, known for its premium chophouse cuts and chef-driven seasonal menus, alongside the Hi-Fi Rooftop Bar, offering picturesque views of St. Joseph Sound. The Fenway Hotel pays homage to Dunedin's vibrant music history, establishing itself as a sought-after destination that invites guests to immerse themselves in creativity and nostalgia. It presents a perfect blend of tradition and contemporary hospitality, making it a unique boutique hotel inspired by the jazz era. The company, part of Mainsail Lodging & Development, has been recognized as a 2025 Top Workplace by the Tampa Bay Times, reflecting its dedication to a positive work culture, career growth, and employee well-being. This recognition underscores Fenway Hotel's commitment to fostering an engaging and supportive environment for all staff members.

The Chef de Cuisine role at Fenway Hotel offers a pivotal leadership opportunity within a prestigious and historically significant boutique hotel situated in Dunedin. Acting under the direction of the Executive Chef, this position carries the responsibility for maintaining the culinary excellence and operational standards across all food outlets and banquet services. This includes overseeing kitchen staff in all matters related to food procurement, production, preparation, presentation, and sanitation. The Chef de Cuisine collaborates closely with the Outlet and Banquet Sous Chefs to design menus, manage purchasing and staffing, and ensure food quality meets the high expectations of guests. Key responsibilities include driving guest and employee satisfaction, adhering to sanitation and food safety regulations, and ensuring the financial health of kitchen operations by managing budgets and cost controls. The role demands a balance of creativity and operational expertise, emphasizing consistency in food quality, presentation, and service against stringent deadlines and high-volume service environments. The successful candidate will be a motivating leader, proficient in coaching and developing culinary teams while fostering an environment of mutual respect and open communication. Additional duties encompass scheduling and payroll management, expediting meal services, enforcing compliance with food and safety standards, and actively contributing to menu development. The role also requires proactive problem-solving skills, commitment to employee performance and cross-training, and the ability to maintain a hospitable atmosphere consistent with Fenway Hotel’s esteemed reputation. Through this position, culinary leadership directly impacts guest satisfaction and the overall success of this historic property's dining offerings and event experiences.