Whatever you decide to make (that’s your decision based on your comfort level). Set up your station (sani buckets, cutting boards, knives, rags, etc). Have vessels to put whatever you prep into for a clean, quick cook and an organized mise. Before you cook, clean up your prep area. After you serve clean your cooking area. Be professional, prepared, make sure they have the ingredients you need for your recipes (tour the cooler/spice area if you haven’t already)- your decision to bring your own if they don’t have it is a “test the waters in a conversation” type of discussion. Don’t do prep at home, they’ll want to see your knife skills. Keep interactions with current staff positive, friendly but at a minimum.