This document discusses leading a small team in a commercial kitchen. It outlines the duties and responsibilities of kitchen staff members, including basic food preparation, meal presentation, stocking the kitchen, cleaning duties, and setting up and breaking down the kitchen. Specific responsibilities are defined for cooks, such as preparing ingredients, cooking food, and checking food while cooking. The document also provides a rubric for evaluating performance on dimensions like using tools and equipment safely and correctly, applying procedures independently, observing safety work habits, completing tasks fully, and managing time.