About the Fenway Hotel
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 hotel and a member of the prestigious Autograph Collection® of Marriott International, Inc.
The Fenway Hotel overlooks the beautiful Dunedin Channel offering views of breathtaking sunsets and gorgeous Florida waters. This Historic Jazz inspired property has 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.
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!
Tampa Bay Top Workplaces
“Voted a Top Workplace! Mainsail Lodging & Development was named a 2025 Top Workplace by the Tampa Bay Times—a reflection of our positive culture, growth opportunities, and commitment to our team. Join us!”
Job Summary:
The Chef de Partie for our Outlets prepares and cooks menu items at a high standard of quality, supervises other kitchen staff on the line, maintains sanitation and organization, and ensures smooth operation during service. They also assist with inventory, food preparation, training new cooks, and upholding safety protocols, all while performing their own cooking duties to meet the needs of our guests dining at our property outlets.
Under the direction of the Sous Chef, Chef de Cuisine and Executive Chef, the Chef de Partie carries out necessary functions to provide exceptional products and service to all guests that are consistent and continually in accordance with the Marriott Autograph Collection standards under the franchise of Mainsail Lodging & Development.
Essential Job Functions
- Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
- Oversees all activities of the PM Line cooks on food preparation and presentation
- Serve as the designated leader on duty in the absence of upper management
- Is capable of working any station on the line and will jump in to assist cooks when needed
- Coordinates communication between the PM Line staff, management, and servers to ensure efficient service
- Assists management with daily tasks like ordering products, organizing storage, and assigning cleaning projects
- Trains and supervises PM line staff and cooks, including coaching and staff development
- Anticipates problems, managing workflow, and helping the team
- Take part in daily briefings and collaborate closely with the kitchen team to ensure a seamless service
- Monitor food stocks and kitchen resources, coordinating with the procurement team to maintain essential supplies
- Maintain stringent health and sanitation standards in all cooking and holding areas
- Actively engage in learning and development opportunities to enhance culinary skills and adopt new cooking techniques
- Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
- Possess good working knowledge of accepted standards of sanitation
- Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
- Possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
- Ability to perform duties in confined spaces
- Ability to perform duties within extreme temperature ranges
- Must have the ability to butcher fish and/or meats
- Follow the policies and procedures of the Departmental SOP Manual
- Must ensure that all hazards are reported and addressed timely
- Attend all Hotel’s Training as requested by the management
- Must be aware of all emergency procedures
- Strictly adheres to the Hotel’s Policy on Confidentiality and Ethics
- Must monitor all product expiry dates
- Ensure the maintenance of all storage areas
- Ensure the venue is clean and sanitary while following strict sanitation and cleaning procedures
- Must maintain knowledge of menus and specials
- Ensure all appliances and machines, as well as the temperature of fridges are well maintained
- Other tasks as assigned by management
Hotel Performance
- Ensure successful performance by assisting guests with an exceptional experience to ensure high performing scores on the GSS (Guest Satisfaction Surveys) according to Marriott and Mainsail/Fenway standards
Qualification Standards
Education & Experience
- 3-5 years of progressive fine dining, upscale job-related experience required
- Local resident required
- Strong knowledge of various cooking techniques and cuisines required
- Culinary degree preferred, high school diploma or GED equivalent required
- Hotel and/or multi-outlet culinary experience a plus
- Read, write, and speak English fluently, additional languages are a plus
- Flexibility to work long hours and adapt to changing schedules
- Excellent time management with the ability to complete work within deadlines
- Ability to work efficiently in a fast-paced and high-pressure environment
- Excellent communication, listening and interpersonal skills
- Must have enthusiasm and possess excellent customer service skills
- Enjoy working with people and possess a friendly and outgoing personality
Physical Demands
- Ability to standing continuously throughout the shift in a high-temperature environment
- Ability to lift, push, pull balance and carry up to 50 lbs including, frequent lifting of heavy kitchen equipment, food waste and bulk food items
- Be able to grasp, lift and/or carry, or otherwise, move or push goods on a hand/truck weighing a maximum of 200 lbs.
- Extended periods of high activity that may require quick movements
- Bend and stretch frequently
- Ability to work in a fast-paced environment while maintaining composure and professionalism
- Perform all duties in a hot and humid environment, with exposure to wet and dry conditions
- Ability to work in and access cold environments, such as freezer and refrigerator
- Stand, walk, and remain on feet and perform job duties for entire shift duration and over long hours, which are sometimes required
- Ability to work quickly and quietly
- Ability to sit or stand for extended periods of time
- Ability to communicate clearly
- Corrected vision to normal range
- Ability to work long hours as needed
Mental Demands
- Strong focus and mental acuity to execute detailed recipes
- Effective stress management during high-volume service periods while making sound judgments quickly
- Quick decision-making and problem-solving regarding food preparation and kitchen operations
- Remain focused and efficient in a fast-paced environment
- Respond quickly to requests for clean dishes or equipment from kitchen staff
- Ability to work with others in a high demand kitchen
- Work on multiple tasks, making appropriate progress towards deadlines
- Able to work independently, take direction and provide direction to others
- Manage differing personalities within the kitchen, the hotel and the community
- Maintain the highest degree of confidentiality
- Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
24 hour Operation Info:
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 employees 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.
Benefits:
Full-time Associate Benefits
- 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
Part-time Associate Benefits
- All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement