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 Sous Chef for our outlets is responsible for assisting the Chef de Cuisine in preparing the kitchen for a multitude of tasks to include the day-to-day operation of all the Food and Beverage outlets. The F&B outlets include, HiFi rooftop bar, Parlor bar, in-room dining, special programming events, and HEW Chophouse. They are to assist the Chef de Cuisine in menu planning, inventory control, making schedules and staff training to ensure high culinary standards. They are to continually uphold the standards in accordance with the Autograph Collection standards under the franchise of Mainsail Lodging & Development.
***Seeking flexible availability - mornings, evenings, weekends, and holidays
*** This role is open to candidates currently residing in the local Tampa Bay area. Out-of-state applicants will not be considered.
Essential Functions
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Assist with the day-to-day management of the culinary operations with guidance from Chef de Cuisine
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Assist the Chef de Cuisine with the management, discipline, and scheduling of kitchen staff with guidance from Chef de Cuisine or Executive Chef
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Assist the Chef de Cuisine with ordering, inventory, and waste management of products under the guidance of the Chef de Cuisine.
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Assist the Chef de Cuisine with developing procedures and standard SOP of kitchen staff.
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Ability to understand and efficiently use programs to assist in day-to-day operations.
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Basic vegetable prep to include peeling, slicing, dicing, and portioning
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Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications
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Butchering - processing poultry, fish, and primal cuts of larger animals
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General cleaning to include equipment, floors, walls, coolers, and freezers
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Dishwashing - all Fenway kitchen team members wash dishes
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Entry Management - working with other cooks to ensure accuracy and consistency, providing adequate training for team members
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Plating dishes - presenting food for guests to the chef’s specifications
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Expediting - directing the flow of service from the kitchen to the dining room
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Demonstration cooking and assisting Fenway chefs and guest chefs with presentations
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Must show empathy towards staff and fellow coworkers on the property
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Expected to effectively treat staff with respect and dignity
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Ensure that you and your staff work and handle all stations efficiently, providing guidance when necessary
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Train staff properly and effectively, adapting to various learning styles as needed
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Must understand and communicate kitchen orders effectively and efficiently, with attention to ticket times to ensure guests are receiving their orders promptly.
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Must have the knowledge and ability to perform all functions in the kitchen and assist where needed
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Must be able to work under pressure, while handling both staff and guest concerns timely and fairly
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Lead staff to ensure teamwork and cohesiveness in a stressful, fast-paced environment
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Must maintain knowledge and train staff on different cooking recipes and all kitchen equipment
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Expected to make excellent quality food that meets the standards of our fine dining establishment and outlets
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Follow & manage Florida state-regulated sanitary compliance throughout every area in the kitchen
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Follow all safety procedures, including knife safety, and ensure staff are following safety standards
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Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
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Maintain the kitchen work area in an orderly and clean condition
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Follow proper hand washing procedures
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Stock supplies for the kitchen in specified locations and maintain area in order
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Maintain trash area and place in proper area for pickup
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Assists with loading and unloading of food deliveries and supplies
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Maintain a professional, clean, presentable uniform and good personal grooming
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Must effectively communicate with and motivate the team on an ongoing and daily basis
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Maintain a sense of ownership for the hotel/restaurant
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Other duties as assigned
Hotel Performance
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Ensure successful performance when assisting guests with exceptional experience to ensure high performing scores on the GSS according to Marriott
Qualification Standards
Education & Experience
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High school diploma or equivalent required
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Formal Culinary education and/or degree preferred
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Minimum of 5 years’ experience in Sous Chef role or equivalent/higher, required in a fine dining establishment
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Professional presence in an open kitchen visible and audible to guests
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Local applicants only (evening shift mainly) open availability required
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Possess a valid state-required Food handling certificate, or you are working on renewing the current certificate
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Experience training and coaching restaurant staff
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A strong sense of ownership in everything that you do
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Excellent customer service skills are a must
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Excellent communication skills, both verbal and written required
Physical Demands
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Ability to sit or stand for extended periods of time
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Ability to communicate clearly
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Corrected vision to normal range
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Ability to use knives and kitchen machinery safely and effectively
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Ability to lift 50 lbs
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Willingness to work on holidays and weekends, with the flexibility to occasionally undertake shifts exceeding 10 hours
Mental Demands
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Make sound judgments quickly
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Ability to work with and train others in a high-demand kitchen
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Work on multiple tasks, making appropriate progress towards deadlines
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Able to work independently, take direction, and provide direction to others
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Manage differing personalities within the kitchen, the hotel, and the community
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Maintain the highest degree of confidentiality
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Ability to work effectively in stressful, high-pressure situations
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Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates 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
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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
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All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement
