Skills · Cooks (prepares soups, sauces, gravies), preps for banquets, and prepares special desserts for banquets and buffets · Supervises all cooks, pantry, and utility personnel · Schedules cooks, pantry, ware washers, and night cleaners to facilitate weekly function sheet demands and restaurant forecasts · Assists on the line when needed/expedites when necessary · Is responsible for all set-ups for buffets in the restaurant and holiday buffets in banquet areas · Orders all food and paper products, to include glassware, dishes, linen and ashtrays for banquet, restaurant and lounge operations · Performs bi-monthly inventory of all food items · Manages kitchen in compliance with all federal, state, local, and company requirements · Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. · Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information and to resolve problems.