We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

Originally opened in 1927, The Fenway Hotel is an icon of the jazz age, playing host to notable explorers, artists, politicians, musicians and living legends in its time as an operating hotel. Today, Fenway is a Mainsail Lodging & Development project and a member of the prestigious Autograph Collection® of Marriott International, Inc.

It’s time to write your own tune with us and join the band at Dunedin’s very own jazz inspired boutique hotel. Can you sing along? Apply today! The Fenway Hotel overlooks the beautiful Dunedin Channel offering views of breathtaking sunsets and gorgeous Florida waters. This Historic Jazz inspired property is a part of the Marriott Autograph Collection group. We’ve created a homage to Dunedin’s rich music history and a destination for those to get carried away in their own verse. If you share our passion, we look forward to hearing from you.

The Banquet Sous Chef will be responsible for the planning, preparation, and execution of all catered and banquet events at the hotel. Here at Fenway, we host a wide range of events, including weddings, birthdays, and other celebrations. We are looking for a passionate and driven hard-working individual. The Banquet Chef will work closely with the Banquet Manager, Captain and Chef de Cuisine to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail.

What You’ll Do:

• Attend Banquet Event Order meetings with Chef de Cuisine, Sales team, and Banquet Captain/Manager.
• Organize orders from approved vendors within allocated budgets and ensure the proper storage of goods by delegating tasks effectively.
• Take charge of inventory for the banquets department and communicate proactively with CDC for any additional needs.
• Ensure all preparations are meticulously executed for a successful and memorable banquet event.
• Direct the kitchen staff in efficiently preparing, executing, and expertly plating all food for banquet events.
• Oversee staff during closing duties, cleaning tasks, and proper storage recovery efforts to minimize waste.
• Lead plate up and presentation of banquet food to the Executive Chefs’ standards and guest expectations.
• Efficiently schedules staff members for daily operations; prior experience with Workday is a plus.
• Demonstration cooking and training: Ability to coach all banquet staff members.
• Assist hotel guest by providing exceptional services Fenway has a team motto. Able to pitch in! “When a friend is in need, you lend them a hand.”
• Maintain a neat, orderly, and safe kitchen, including but not limited to stocking deliveries and supplies, participate in daily kitchen cleaning, enforcing Servsafe compliances, and assisting in the dish pit.
• Other duties as assigned.

Physical Demand:

• Ability to sit or stand for extended periods of time.
• Ability to bend.
• Ability to lift, pull 50 lbs.
• Ability to communicate clearly.
• Willingness to work on holidays and weekends, with the flexibility to occasionally undertake shifts of 10 hours or more.

Mental Demands:

• Make sound judgments quickly.
• Work on multiple tasks, making appropriate progress toward deadlines.
• Able to work independently, take direction, and provide direction to others.
• Manage differing personalities within the property, the resort, and the community.
• Maintain the highest degree of confidentiality.
• Ability to work effectively in stressful, high-pressure situations.
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

• Medical, Dental, & Vision.
• 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 Assistant Program (EAP).
• Jury Duty (May vary by state).
• Employee Discounts.
• Employee Referral Bonus.
• Free meal for all full-service hotel employees.

• A minimum of five years in banquet leadership, preferably in large scale functions.
• A Servsafe certificate, or working on renewing compliance.
• Excellent communication skills, both written and verbal formats.
• Leadership experience, knowledge on how to delegate and motivate a staff.
• Ability to work effectively and efficiently while under pressure.
• Knowledge of different cooking recipes, cuisines, and kitchen equipment.
• Organizational skills, ability to prioritize tasks.
• High school diploma, equivalent, or culinary training is a plus.
• Ability to work with Microsoft 365, Ordering apps and platforms.