I just made the move from a sous at a reputable restaurant in my area to being grill chef at the best restaurant in my area. I'm a bit nervous because this place is much higher volume than I'm used to, and while I am very confident in my ability to temp meats it's never been the thing that I focus on the most. I'm sure lots of you have toughed it out on a grill station at one point in your career. Any advice? I'm really excited and I really need to be as good as I can be. They break down all of their own proteins, which is awesome but something I will need to learn more about. If anyone has any recommended readings or info that would help me it would be much obliged. Thanks and wish me luck!