I oversee 124 cooks and 8 chefs that prepare hundreds of dishes for over 4,000 people every day. My alarm goes off at 3 am and I am in the kitchen by 4:30-5am. The first thing I do is walk the line and check to ensure that everything is clean. I check the product that has come in to ensure freshness and check-in with my chefs to make sure we have everything we need for the day. My day typically doesn't end until 7-8pm.