SUPERVISORY RESPONSIBILITIES: Sous Chef, kitchen manager, kitchen supervisor, lead line cook, expo, line cooks, prep cooks, stewards SUPERVISORY RESPONSIBILITIES : Sous Chef, kitchen manager, kitchen supervisor, lead line cook, expo, line cooks, prep cooks, stewards WORKING CONDITIONS : The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Avocet's idea of leadership is one of leadership through service • Must be able to be a quick decision maker and problem solver • Must have a creative, almost visionary approach to the day-to-day business identifying, fleshing out and implementing ideas to stay relevant as opposed to staying static • Must be willing and able to stand for long periods of me, lift up to 50 pounds, work long hours, work nights, weekends and holidays