Banquet Line Cook – Fenway Hotel

Department: Culinary

Reports to: Executive Chef

Status: Non-Exempt

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About The Fenway Hotel

Now Hiring at the Fenway Hotel! 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! The Fenway Hotel overlooks the beautiful Dunedin Channel offering views of breathtaking sunsets and gorgeous Florida waters. This Historic Jazz inspired property is a part of the Marriott Autograph Collection group. 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, we look forward to hearing from you.

Overview of the role

The Banquet Cook will be responsible for the day to day preparation of food products needed for all banquet functions, as well as assisting in the execution of banquet events. The Banquet cook will carry out the necessary functions while continually upholding the standards in accordance to the hotel property and Mainsail Lodging and Development

What you have

• Minimum 1 year working in a kitchen setting with banquet program
• High school diploma, equivalent or higher
• Excellent communication skills, both written and verbally
• Basic culinary skills in cooking, baking, pastry, sauce work, and knife skills
• Ability to work in a clean, organized, and orderly manner
• Servsafe certification, or ability to attain certification
• Excellent customer service skills
• Experience working on a team and being a team player
• A sense of ownership in everything that you do

What you’ll do

• Assist the Chef de Cuisine and Banquet Chef in preparation for all banquet and catered events in the hotel
• Assist chefs in the plating, set up, and staging of hotels banquet events
• Basic vegetable preparation to include slicing, dicing, peeling, cooking, and portioning
• Basic sauce preparation to include stocks, salad dressings, and vinaigrettes
• Bulk cooking of food items to include braised and cooked meats, soups, and side dish items
• Minor butchering – process poultry, meat, and seafood
• Under the guidance of the Banquet chef, follow daily prep list and prepare food in accordance of BEO requests
• Maintain cleanliness and organization of kitchen coolers in order to properly store prepped items
• Keep kitchen setting in a clean and organized state, to include trash disposal and dish pit duties
• Other necessary duties as reasonably assigned by manager

Physical Demand

• Ability to sit or stand for extended periods of time
• Ability to bend
• Ability to lift, pull 50 lbs
• Ability to communicate clearly

• Ability to work long hours as needed

Mental Demands

• 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