Mark - I'm not going to diss Dexter Russell, but something has to give when you include that many knives at that price point. As they say - there's no free lunch.
I would encourage you to invest in a good entry level 240 Gyuto. You can do 95% or more of prep with this knife alone. If the country club where you'll be working has a tiny prep area or other circumstances that preclude using a 240mm, you might need to step down to a 210, but a 240 is much more versatile and preferred by professionals.
Check out this thread and follow it through to the end - lots of good info: good-starter-knife-t2758.html
If you already have a heavy European chef knife, that could be your go to for tougher ingredients, reserving your Gyuto for the rest. If you don't, consider the Victorinox Fibrox 10" chef knife as a workhorse for rougher jobs where you don't want to risk damaging your Gyuto.
Victorinox also makes inexpensive, dependable parers and other models if you need to expand your kit inexpensively.
Just my .02