Anyone have solid SOP templates or training resources for station maps, par sheets, and short pre‑service briefs? I’m moving into a line chef role after years on a 6‑ft grill with two char zones; the biggest wins for me have been a 10‑minute open/close checklist, labeling pans 1–6 to mirror the rail, and a two‑call expo rhythm that shaved about 3 minutes off Friday tickets, and I’d love materials to help coach new hires and standardize handoffs on the pass.