"""
Kitchen brigade structure and station responsibilities at Cardinal Hearth.
"""

title: str = "Kitchen Brigade and Station Structure"

content: str = """
The kitchen at Cardinal Hearth follows a modified brigade structure adapted for our
scale. Each station has clear responsibilities and reports through the expediter
to ensure coordinated service.

**Garde Manger**: Cold preparations, salads, charcuterie, and appetizers. Responsible
for mise en place of cold components, plating cold first courses, and maintaining
the walk-in and prep cooler organization.

**Sauté**: Hot appetizers, pasta, and sautéed entrees. Manages the flattop and
sauté pans; coordinates timing with grill for combined plates. Handles most
vegetable preparations and pan sauces.

**Grill**: Proteins cooked on plancha, grill, or roasting. Responsible for
temperature accuracy, resting times, and carving. Works closely with pastry for
composed dishes that include grilled elements.

**Pastry**: Desserts, bread service, and finishing components. Prepares mise for
service, plates desserts, and maintains the pastry station. Coordinates special
occasion cakes or plated dessert modifications.

**Expediter**: The pass controls ticket flow, calls tickets to stations, and
quality-checks every plate before it leaves the kitchen. The expediter is the
single voice to the front of house regarding timing and modifications.
"""  # noqa: E501

version: str = "0.0.1"
