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