Job Summary:
As a Junior Sous Chef at the Fenway Hotel, you will play a pivotal role in supporting the Chef De Cuisine by managing and executing daily kitchen activities. This position requires a professional with a robust culinary background and the ability to lead under pressure. The ideal candidate will have a passion for culinary arts and a drive to contribute to the hotel’s reputation for exceptional dining. This role is integral in maintaining the highest standards of food quality, consistency, and efficiency in our dynamic kitchen environment.
Position Title: Junior Sous Chef
Location: Fenway Hotel, Dunedin, Florida
Reports to: Chef De Cuisine
Employment Status: Full-Time, Exempt
Salary: Competitive Salary Based on Experience
About Fenway Hotel, Dunedin, Florida:
The Fenway Hotel is not just a hotel but a landmark of cultural history nestled in the heart of Dunedin, Florida. This iconic property combines a rich jazz legacy with sophisticated modern amenities, making it a unique destination for guests and an inspiring workplace for employees. The hotel's commitment to culinary excellence is showcased in its high-end dining offerings, where the fusion of local ingredients and innovative cooking techniques creates unforgettable dining experiences. Learn more about our hotel here.
What You Have:
Culinary arts degree or equivalent qualification from a recognized institution.Minimum of 2 years of professional experience in a hotel restaurant or similar fine dining environment.Demonstrated proficiency in a variety of cooking techniques and cuisines.Strong leadership skills, with experience managing a kitchen team in a fast-paced setting.Excellent organizational and time management skills.Comprehensive knowledge of food safety regulations and standards.Ability to innovate and enhance menu offerings and kitchen processes.Strong verbal and written communication skills.Commitment to upholding high standards of cleanliness and hygiene in the kitchen.What You’ll Do:
Collaborate closely with the Chef De Cuisine to plan and direct food preparation and culinary activities.Modify menus or create new dishes that meet quality standards.Estimate food requirements and food/labor costs.Supervise kitchen staff’s activities, assign duties, and provide guidance as needed.Arrange for equipment purchases and repairs.Recruit and manage kitchen staff, including training and development.Resolve any issues that arise and maintain a positive working environment.Ensure compliance with sanitation and safety regulations.Manage kitchen team to ensure a high level of performance and customer satisfaction.Physical Demands:
The role requires standing, walking, bending, kneeling, and stooping during the shift.Must be able to lift, carry, push, or pull items weighing up to 50 pounds.Ability to work in a high-temperature environment for extended periods.Mental Demands:
High level of mental acuity and attention to detail required.Ability to manage multiple tasks and crisis situations effectively.Strong problem-solving skills and the ability to adapt to changing circumstances.EEO Statement:
Mainsail Lodging & Development is a proud equal opportunity/affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce. It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic/civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal, state, and/or local law. Mainsail Lodging & Development maintains a drug-free workplace.