Job Details

Remington Hospitality - - Responsibilities: Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance; Set up work station with required mis en place, tools, equipment and supplies; Breakdown work stations and complete closing duties at the end of last shift of the day; Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets; Display items attractively and to specified requirements