Banquet Cook

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 property 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. 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. 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 Banquet Line Cook is 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 Line Cook prepares, cooks, and plates large quantities of food for events while maintaining high standards of quality, safety, and presentation. Key responsibilities include mise en place, cooking according to standard recipes, setting up banquet displays, managing food inventory, ensuring sanitation, and coordinating with other kitchen staff to efficiently execute the event menu. Specializing in the preparation of both hot and cold dishes, including salads, appetizers, pâtés, terrines, and charcuterie. Emphasis is on creating artistic presentations and visually striking food displays. A successful Banquet Line Cook is skilled in transforming simple ingredients into extraordinary culinary experiences for our clients. The Banquet Line Cook will carry out the necessary functions while continually upholding the standards in accordance with the Marriott Autograph Collection standards under the franchise of Mainsail Lodging & Development.   Essential Job Functions Assist the Chef de Cuisine and Banquet Sous Chef in preparation for all banquet and catered events in the hotel Assist chefs in the plating, set up, and staging of the hotel's 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 Sous Chef, follow the daily prep list and prepare food in accordance with BEO requests Maintain cleanliness and organization of the kitchen, pantry, and coolers to store prepped items properly Monitor food and supply levels, report shortages, and assist in managing inventory to meet event needs Keep the kitchen setting in a clean and organized state, including trash disposal and dish pit duties Work closely with the Banquet Chef and other kitchen staff to coordinate food production and ensure seamless execution of all events Handle last-minute changes, unexpected demands, and work efficiently under pressure during busy event services Hotel Performance Ensure successful performance by assisting guests with exceptional experience to ensure high performing scores on the GSS (Guest Satisfaction Surveys) & ESS (Event Satisfaction Surveys) according to Marriott and Mainsail/Fenway standards Disclaimer: Understand that banquets operate outside of the traditional 9-to-5 schedule. Availability during holidays and weekends is often essential, especially during peak season. Expect a fast-paced environment with variable shifts — some days may require early mornings, others late nights. Flexibility and a strong work ethic are key. Qualification Standards Education & Experience High school diploma or GED; 4 years’ experience in the culinary, high-performance banquet experience, or related professional area preferred  2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years’ experience in the culinary, food and beverage, or related professional area preferred Basic culinary skills in cooking, baking, braising, sauce, grilling, pastry, and knife skills ServSafe certification, or the ability to attain certification Ability to work in a clean, organized, and orderly manner Excellent customer service skills Experience working on a team and being a team player Excellent communication skills, both written and verbal A sense of ownership, pride, and willingness to learn and grow in everything that you do Physical Demands Ability to sit or stand for extended periods of time   Ability to bend   Ability to lift, push or pull 50 lbs.   Ability to communicate clearly   Ability to work long hours as needed   Corrected vision to normal range 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   NOTICE: The hotel business functions seven days a week, 24 hours a day.  All associates must realize this fact and always be aware that it may be nece