Chef de Cuisine

Mainsail Lodging & Development•Dunedin, FL

About The Position

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! 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!” 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.

Requirements

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.
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
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

Responsibilities

Manage daily culinary operations under the direction of the Executive Chef, ensuring the quality and standards, and meeting the expectations of the customers
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for a restaurant
Recognizes superior quality products, presentations, and flavor
Coordinate meal preparation, banquet preparation, and service activities within the kitchen
Maintain the property’s 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 control, 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
Prepare and/or delegate weekly schedule and labor analysis, and payroll for all associates in the culinary department
Expedite meal services to direct the flow of service from the kitchen to all outlets/banquets
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures
Maintains food preparation, handling, and correct storage standards
Plans and manages food quantities and plating requirements
Communications production needs to key personnel
Assists in developing daily and seasonal menu items for the restaurant
Ensure compliance with all applicable laws and regulations
Follows proper handling and the right temperature of all food products
Estimates daily restaurant production needs
Prepares and cooks foods of all types, either regularly or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Supervises and coordinates the activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
Leads shift teams while personally preparing food items and executing requests based on required specifications
Supervises and manages restaurant kitchen employees, managing all day-to-day operations, while also understanding employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Ensures and maintains the productivity level of employees
Ensure employees are cross-trained to support successful daily operations
Ensure employees clearly understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Sets and supports achievement of kitchen goals, including performance goals, budget goals, team goals, etc.
Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations
Understands the impact of kitchen operation on the overall property financial goals and objectives, and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows up on employee accidents and incidents
Knows and implements company safety standards
Provides services that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations, employee relations, and inter-departmental operations
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Handles guest problems and complaints with professionalism and follow through
Interact with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and provides coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participates in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes
Manage employee progressive discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Provide and use all necessary and available on-the-job training tools for employees
Assists as needed in the interviewing and hiring of employee team members with appropriate skills
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems
Attends and participates in all pertinent meetings
Ensure successful performance by assisting guests with exceptional experience to ensure high performing scores on the GSS (Guest Satisfaction Surveys) according to Marriott and Mainsail/Fenway standards
Sets and supports achievement of kitchen goals, including performance goals, budget goals, team goals, etc.
Other duties as reasonably assigned by management
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.

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
All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement
Medical, Dental & Vision
HSA & Flexible Spending Account
Basic Life & Disability Plan
401(k) Retirement Plan
Paid Time Off & Volunteer Time Off
Holiday Pay & Bereavement Leave
Growth & Development Opportunities
Tuition Reimbursement
Employee Assistance Program
Travel Discounts for hotel team members through Marriott Explore Program
FREE meal (full-service hotel team members only)