Steve Martin, Chef Rôtisseur, and Senior Culinary Educator for the culinary program at St. Philip’s College also played a very important role in the "Young Commis des Rôtisseurs (Chefs of the Grill) Competition."  His responsibility, is in very close harmony with Randy Matthews responsibilities. And that is to assist the Bailli in all aspects of event coordination. 

See the "complete" overall scope of details for these aspects under Randy Matthew's write-up.

However, some of the items that Steve was directly involved in more closely than Randy are as follows:

Managing the supplies that are required at the competition site.

Devise and supply the commis mystery basket and par stock listing.

Management of kitchen helpers.

Controlling the exact timing from start of the first plate presented to the last plate presented.

Steve's time requirements were to be on the scene much earlier than Randy and remain on the scene long after Randy had departed.

You can say that Steve had to manage all the "nuts and bolts" in running every thing that went on in the kitchen to the most microscopic degree.

. . . and, as mentioned in the previous write-up . . . with the conclusion of such a successful event, it proves that all of these challenging aspects were met head on and accomplished successfully! 

Thanks Steve for a job well done.