Job Number 23053556
Job Category Food and Beverage & Culinary
Location Fenway Hotel Autograph Collection, 453 Edgewater Drive, Dunedin, Florida, United States VIEW ON MAPSchedule Full-Time
Located Remotely? N
Relocation? Y
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Mainsail Lodging. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

JOB SUMMARY

The Historic Fenway Hotel is Now Hiring

What makes the Fenway Hotel special?

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.

Be part of an established, incredible hotel to work for - we have been recognized as “Best in Travel” in Trip Advisor’s 2022 Travelers’ Choice Awards!

What you will do:

Lead the Culinary team at Hew Parlor and Chophouse Restaurant, located in the Fenway Hotel, The Chef de Cuisine position manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets in a safe, sanitary work environment which conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

REQUIREMENT

Qualifications & Experience:

• Minimum of 5 years of progressive management experience
• Minimum of 3-year experience in a hotel, and 3-year experience as a Chef de Cuisine is required.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Previous experience analyzing P&L statement.
• Previous experience with Word, Excel, And PowerPoint
• Ability to build culture with good morals.
• Previous experience with coaching and team development
• A major plus is experience with dietary restrictions, Vegan, and Vegetarian dishes.

Major Functions

• Manage daily operations. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards (maintained by weekly inspections).
• Considered the highest-ranking chef within a kitchen and as a result play an important role in menu development, food presentation, and kitchen operation with support from Executive chef.
• Coordinate meal preparation and service activities within the kitchen.
• Maintain the restaurant quality and reputation by monitoring the food that is served to customers.
• Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot, and heavy cleaning, rotation and proper storage of controllable, and through the motivation and development of the associates. Must comply with local, state, and federal health and sanitation codes and is responsible for meeting those standards.
• Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.
• Promote sense of ownership towards use of all controllable and equipment. Ensure all silver is clean and in presentable condition.
• Constantly spot check equipment for sanitation, safety, and proper working condition.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Oversee culinary operations with the support of the Executive Chef.
• Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.
• Attend BEO meetings, as appropriate.
• Promote and maintain effective inter/intra-departmental communications.
• Listen effectively, anticipate, and resolve problems as they arise.
• Embrace and teach empowerment principles to ensure guest satisfaction.
• Prepare weekly schedule and labor analysis, and payroll for all associates in the Food & Beverage area.
• Develop budgetary goals with superior and monitor for results.
• Maintain accurate controllable check book controls for expenditures.

Human Resources

• Responsible for interviewing, hiring, and evaluating associates.
• Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses.
• Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance.
• Schedule and conduct monthly staff meetings.
• Coach/Counsel staff members, when necessary, with guidance from Human Resources and Executive Chef
• Drive commitment to quality assurance, safe work practices,
• Maintain high associate morale throughout the working area.
• Develop and maintain employee retention.

Marginal

• Be familiar with the organization of the Hotel and know the function of each department.
• Attend staff meetings/training sessions as required by management.
• Manage differing personalities within the kitchen, the hotel, and the community.
• Maintain the highest degree of confidentiality.
• Ability to work effectively in stressful, high-pressure situations.
• Perform other duties as requested by management.

Mainsail Lodging & Development Core Values:

• We respect individuals while celebrating rich dimensions of diversity of others.
• We believe in the importance of the entrepreneurial spirit and making things happen through proactive behavior.
• We require honesty and integrity in everything we do.
• We live up to our commitments and are first to follow up with our clients and suppliers.
• Work is an important part of life and should be fun.
• We carry an ownership mentality and conserve the company’s resources with the same vigilance we would use to guard and conserve our own personal resources.
• We feel a sense of urgency on all matters related to our clients, investors, guests and residents.
• We understand the concept that achieving customer satisfaction is not enough and to be truly successful, we must strive for customer loyalty by delighting them.

This company is an equal opportunity employer.

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