Chef de Cuisine

Chef de Cuisine

Originally opened in 1927, 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, the Autograph Collection hotel features 83 guest rooms and suites, 10,000 square feet of indoor and outdoor event space featuring the Caladesi Ballroom with water views, a resort-style pool, and an expansive front lawn ideal for events. Onsite dining includes HEW Parlor & Chophouse, featuring chophouse cuts, chef-driven seasonal preparations, and Hi-Fi Rooftop Bar overlooking St. Joseph Sound. If you share our passion, it's time to write your own tune with us and join the band at Dunedin's very own jazz-inspired boutique hotel.

Overview of the Role: The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef. The Chef de Cuisine is accountable for the quality, consistency, and production of the kitchen, for all outlets and banquet operations. The Chef de Cuisine manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets and banquets. Also responsible for coordinating menus, purchasing, staffing, and food preparation, with the assistance of the Outlet and Banquet Sous Chefs. Works with teams to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains employees in methods of cooking, preparation, plate presentation, portion control, cost control, and sanitation and cleanliness. Must lead and support culinary operations in a safe, sanitary work environment that conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

Education & Experience - High School diploma or equivalent required - Formal Culinary school degree required - 3 to 5+ years of experience in a direct titled position such as Chef de Cuisine or Executive Sous Chef, required - Experience in fine dining and high-volume environments, including banquet experience - Leadership skills to motivate and develop staff and to ensure the accomplishment of goals - Ability to work effectively under time constraints and deadlines - Previous experience analyzing P&L statements is a plus - Previous hospitality/hotel experience required - Excellent customer service and leadership skills are a must - Excellent communication skills, both verbal and written - Ability to use technology e.g., computer, POS, etc.

Physical Demands - Ability to sit or stand for extended periods of time - Ability to communicate clearly - Corrected vision to normal range - Ability to use knives and kitchen machinery safely and effectively - Must be able to lift, push, and pull up to 50 lbs regularly and up to 100 lbs as needed for product delivered - Willingness to work on holidays and weekends, with the flexibility to occasionally undertake shifts exceeding 10 hours

Mental Demands - Make sound judgments quickly - 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 office, the hotel, 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

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.

This company is an equal opportunity employer.