Remington Hospitality - - Responsibilities: Prepare all menu items following recipes and yield guides; Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance; Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.; 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