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, 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 hotel and a member of the prestigious Autograph Collection® of Marriott International, Inc.

The Fenway Hotel overlooks the beautiful Dunedin Channel offering views of breathtaking sunsets and gorgeous Florida waters. This Historic Jazz inspired property has 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.

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!”

Job Summary:

The Chef de Partie for our Outlets prepares and cooks menu items at a high standard of quality, supervises other kitchen staff on the line, maintains sanitation and organization, and ensures smooth operation during service. They also assist with inventory, food preparation, training new cooks, and upholding safety protocols, all while performing their own cooking duties to meet the needs of our guests dining at our property outlets.

Under the direction of the Sous Chef, Chef de Cuisine and Executive Chef, the Chef de Partie carries out necessary functions to provide exceptional products and service to all guests that are consistent and continually in accordance with the Marriott Autograph Collection standards under the franchise of Mainsail Lodging & Development. 

Essential Job Functions

• Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
• Oversees all activities of the PM Line cooks on food preparation and presentation
• Serve as the designated leader on duty in the absence of upper management
• Is capable of working any station on the line and will jump in to assist cooks when needed
• Coordinates communication between the PM Line staff, management, and servers to ensure efficient service
• Assists management with daily tasks like ordering products, organizing storage, and assigning cleaning projects
• Trains and supervises PM line staff and cooks, including coaching and staff development
• Anticipates problems, managing workflow, and helping the team
• 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 Departmental SOP Manual
• Must ensure that all hazards are reported and addressed timely
• 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 while following strict sanitation and cleaning procedures
• Must maintain knowledge of menus and spe