That ' s an oxymoron like military intelligence . Competent manager . I never worked for one when I worked in the kitchen . I worked at one steakhouse in the mornings until about 3 pm . I came in about 8 and did all of the prep by myself . Including cutting steaks ribeye , sirloin , and sirloin tips the rest they bought cut . Then I got to wrap a couple hundred potatoes in foil , then I got to make about 300 salads for the day . That was on top of going in the cooler and staging everything we would need for the day and making sure all the sides I would have to prepare that day were there and ready to grab . I also got to make a few gallons of tea . They marinated steaks for 24 hours and I got to rotate those and get rid of the old marinade after it had been there for 5 or 6 days . Once they opened I was the only person in the kitchen until 2 pm . I got to work the grill , the fryer , the oven for potatoes and also got to put the plates together when the order was finished . The wait staff bussed the tables and I got to put them through the dish washer if it was working or hardware everything if it was down . After I left the first restaurant I had 1 hour to kill before I showed up at the 2 nd steak house to work 4 to close . They had a grill around feet front to back and over 8 feet wide . I had more than 100 lbs of meat on it somedays . You couldn ' t see anything but the steaks I was cooking . They at least had someone there to put together the plates for me and also had two busboydishwashers . The first place I worked for about 18 months and the 2 nd was about 14 months . I worked both just about every day . In all of the orders I cooked I never had a steak sent back because it was cooked wrong . Those jobs were terrible .