I am going to describe the Narziss method, which is how I do all my lagers.
Cool to 44-46 and pitch at these temps( if you cant get it that cold with your chiller, then put it in your fermentation chamber and let it cool down to this temp, its ok if you have to wait overnight or whatever, just make sure your santization is good).
Let the temp rise to 48-50 and ferment there. Make sure you pitch a big healthy starter. Possibly even a 2 stage starter if you only have 1 package of yeast.
If you pitch the right amount of clean healthy yeast, and pitch cool(44-46) you dont need a D-rest, you dont need to lower the temp slowly to lager or any of that stuff.
Cool to 44-46
Ferment 48-50 2-3 weeks primary, no secondary necessary.
Crash cool the primary to 32-34 if you can a day or 2 prior to kegging.
Lager in the keg @ 32-24 for about 2-3 months Id say for a 1.070 Maibock.
EDIT: This is the method Jamil describes in Brewing CLassic Styles. D-rests and slowly lowering the temps are like saying you should secondary every beer imo. It was more geared toward a time when people would pitch unhealthy yeast at warm temperatures and then lower the temperature to lager ferment temps creating a lot of byproducts and diacetyl. Pitching enough yeast at cool temps and allowing to warm to its temp eliminates the need for both of those things.