Banquet Cook

Mainsail Lodging & Development•Dunedin, FL

11d•Onsite

About The Position

The Fenway Hotel, a Mainsail Lodging & Development property and a member of the Autograph Collection® of Marriott International, Inc., is seeking enthusiastic individuals to join their team. Originally opened in 1927, the hotel is an icon of the jazz age, offering views of the Dunedin Channel and a unique atmosphere inspired by Dunedin's rich music history. Mainsail Lodging & Development was recognized as a 2025 Top Workplace by the Tampa Bay Times, highlighting its positive culture, growth opportunities, and commitment to its team. The Banquet Line Cook is responsible for the day-to-day preparation of food products for all banquet functions and assists in the execution of banquet events. This role involves preparing, cooking, and plating large quantities of food while maintaining high standards of quality, safety, and presentation. Key duties include mise en place, cooking according to recipes, setting up banquet displays, managing food inventory, ensuring sanitation, and coordinating with kitchen staff. The cook will specialize in preparing both hot and cold dishes, including salads, appetizers, pâtés, terrines, and charcuterie, with an emphasis on artistic presentation and visually striking food displays. The Banquet Line Cook will uphold the standards of the Marriott Autograph Collection and Mainsail Lodging & Development.

Requirements

High school diploma or GED; 4 years’ experience in the culinary, high-performance banquet experience, or related professional area preferred
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years’ experience in the culinary, food and beverage, or related professional area preferred
Basic culinary skills in cooking, baking, braising, sauce, grilling, pastry, and knife skills
ServSafe certification, or the ability to attain certification
Ability to work in a clean, organized, and orderly manner
Excellent customer service skills
Experience working on a team and being a team player
Excellent communication skills, both written and verbal
A sense of ownership, pride, and willingness to learn and grow in everything that you do
Ability to sit or stand for extended periods of time
Ability to bend
Ability to lift, push or pull 50 lbs.
Ability to communicate clearly
Ability to work long hours as needed
Corrected vision to normal range
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 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

Responsibilities

Assist the Chef de Cuisine and Banquet Sous Chef in preparation for all banquet and catered events in the hotel.
Assist chefs in the plating, set up, and staging of the hotel's banquet events.
Perform basic vegetable preparation including slicing, dicing, peeling, cooking, and portioning.
Prepare basic sauces, including stocks, salad dressings, and vinaigrettes.
Bulk cook food items such as braised and cooked meats, soups, and side dishes.
Perform minor butchering of poultry, meat, and seafood.
Follow the daily prep list and prepare food in accordance with BEO requests under the guidance of the Banquet Sous Chef.
Maintain cleanliness and organization of the kitchen, pantry, and coolers for proper storage of prepped items.
Monitor food and supply levels, report shortages, and assist in managing inventory to meet event needs.
Keep the kitchen setting clean and organized, including trash disposal and dish pit duties.
Coordinate food production with the Banquet Chef and other kitchen staff to ensure seamless execution of all events.
Handle last-minute changes, unexpected demands, and work efficiently under pressure during busy event services.
Assist guests with an exceptional experience to ensure high performing scores on the GSS (Guest Satisfaction Surveys) & ESS (Event Satisfaction Surveys) according to Marriott and Mainsail/Fenway standards.