Line Cook

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.

About the Fenway Hotel:

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.

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, 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!

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"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!"

Overview of the Role:

The Line Cook is instrumental in creating an exceptional dining experience at the Fenway Hotel. We are seeking a Line Cook with a minimum of 3 years of progressive fine dining experience who is comfortable working in an open kitchen, upscale dining environment.

The primary purpose of the Line Cook is to ensure that the cleanliness, organization of kitchen and preparation food are done to fine dining standard. This role demands a meticulous and efficient culinary professional who is responsible for preparing dishes, in an open kitchen setting, that meet the high standards of taste, quality, and visual presentation expected in our fine dining environment.

The Line Cook must manage their time effectively during service to ensure timely execution of dishes, coordinate closely with other kitchen staff, and adapt quickly to menu changes and service requirements.

**Seeking flexible availability - mornings, evenings, & weekends

Essential Functions / Job Duties:

• Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
• 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 Department as SOP Manual
• Must ensure that all hazards are reported
• 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
• Must maintain knowledge of menus and specials
• Ensure all appliances and machines, as well as the temperature of fridges are well maintained
• To perform all other tasks as requested by management
• Any other duties assigned by the manager or supervisor

Education & Experience:

• Culinary degree preferred
• High school diploma or GED equivalent required
• 3 years of progressive fine dining, upscale job-related experience required
• Hotel culinary experience a plus
• Read, write, and speak English fluently
• Must have enthusiasm and possess excellent customer service skills
• Enjoy working with people and possess a friendly and outgoing personality.
• Excellent communication and listening skills
• Excellent time management with the ability to complete work within deadlines

Physical Demands:

• Continuous standing throughout the service in a high-temperature environment
• Frequent lifting of heavy kitchen equipment, food waste and bulk food items weighing up to 50 pounds
• Lift, balance and carry items of up to 50 lbs.
• 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
• Handle a fast-paced environment
• 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

Mental Demands:

• Strong focus and mental acuity to execute detailed recipes
• Effective stress management during high-volume service periods
• Quick decision-making and problem-solving regarding food preparation and kitchen operations
• Remain focused and efficient in a fast-paced environment
• Follow strict sanitation and cleaning procedures
• 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

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

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.