It depends on your malt. It is highly doubtful that you "need" one. If it's inconvenient to do, don't bother. I brewed a German Pils with a Hochkurz-style step mash (~142°F/158°F) and it turned out very malty. You could do a step-infusion mash (add boiling water to get to next step) if you wanted to. And with a Hochkurz-style schedule, you wouldn't need to add all that much water to get to the next step.
Whatever you decide, don't do a rest below ~135°F with modern 2-row pilsener malt (or if you did, keep it very short). It could negatively affect foam stability.