Chef de Cuisine

Fenway Hotel Autograph Collection, located in Dunedin, Florida, is a historic and iconic hotel that has been a prominent fixture since its opening in 1927. Renowned for its jazz age charm, the Fenway Hotel has a rich legacy of hosting notable explorers, artists, politicians, musicians, and living legends throughout its history. Today, as part of the Autograph Collection, the Fenway Hotel offers a unique boutique experience with 83 beautifully appointed guest rooms and suites. Its 10,000 square feet of indoor and outdoor event space includes the stunning Caladesi Ballroom with water views, a resort-style pool, and an expansive front lawn perfect for events and gatherings. The hotel also features exceptional dining options, including the HEW Parlor & Chophouse, known for its chophouse cuts and chef-driven seasonal preparations, and the Hi-Fi Rooftop Bar, which provides guests with breathtaking views of the St. Joseph Sound. The Fenway Hotel celebrates Dunedin's rich musical history, creating an inspiring atmosphere for guests and team members alike who share a passion for creativity and excellence. The Autograph Collection is part of Marriott International, known for four and five-star independent hotels that offer unique and memorable guest experiences tailored to the individual desires of travelers.

The role of Chef de Cuisine at Fenway Hotel is a prestigious management position responsible for leading the culinary team under the guidance of the Executive Chef. This position demands a high level of culinary expertise and leadership, managing the overall quality, consistency, and production within all kitchen outlets and banquet operations. The Chef de Cuisine oversees kitchen staff in the procurement, production, preparation, and presentation of food, ensuring all dishes meet Fenway Hotel's exacting standards. Coordination of menus, purchasing, staffing, and food preparation is done in collaboration with Outlet and Banquet Sous Chefs. The role requires working collaboratively with teams to enhance guest and employee satisfaction while maintaining budgetary controls and operating efficiently within financial parameters. Sanitation and food safety standards are paramount, and the Chef de Cuisine is tasked with ensuring all hygiene and cleanliness regulations are strictly followed.

This position further involves coaching and developing culinary staff in cooking techniques, plate presentation, portion control, and cost management to maintain the highest standards of food quality and service. The Chef de Cuisine must foster a safe and sanitary work environment while driving culinary operations that are profitable and competitive within the market. Candidates for this role should have significant leadership abilities, capable of motivating and managing a diverse team in a fast-paced, high-volume setting that includes banquet experience. The Fenway Hotel and its parent company Mainsail Lodging emphasize a culture of positivity, growth opportunities, and commitment to their team, supported by recognition as a 2025 Top Workplace by the Tampa Bay Times. This full-time management role presents an exciting opportunity for culinary professionals seeking to advance their careers within a historic, refined, and musically inspired boutique hotel environment in one of Florida's vibrant communities.