Heart of House Lead IA

Anchor Point Management Group

Burlington (IA)

On-site

USD 12,000 - 41,000

Full time

14 days+

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Job summary

Anchor Point Management Group is seeking a team-oriented prep cook for a Buffalo Wild Wings kitchen in Burlington, IA. You will contribute at multiple stations (Chip, Shake, Grill, Southwest, Expo) and ensure food safety, proper portioning, and timely production for each shift.

The role requires reliability, ability to follow prep sheets, and adherence to FIFO/LDIR procedures while maintaining clean, sanitary workstations and accurate waste tracking.

Qualifications

Knowledge of proper sanitation, food safety, and security procedures.
Excellent verbal communication and interpersonal skills.
Skill in time management and organization with excellent attention to detail.
Ability to take direction and execute team and company objectives.
Knowledge of specs, cook times, plate presentation, etc.
CSK/KDU/ticket order management system

Responsibilities

Prep and portion items according to manager on duty; ensure proper containers and fill lines.
Track waste on Waste Sheet per company procedures.
Maintain chip station, fryers, and cleanliness.
Maintain grill station and prep sheets per station charts.
Maintain sauce pumps, buckets, shakers and readiness of station equipment.
Ensure proper sanitation and timely food delivery across stations.
Communicate with expo to coordinate kitchen flow.
Follow FIFO and LDIR methods and assist other stations as needed.

Skills

Sanitation knowledge

Food safety

Verbal communication

Time management

Attention to detail

Ticket order system

Education

Minimum age 16

Tools

CSK/KDU system

Job description

Job DetailsJob Location: 974 Lawrence Drive, Burlington, IA - Burlington, IA 52601Salary Range: $9.00 - $30.00 Hourly

JOB PURPOSE

This position is responsible for the preparation and production of all Buffalo Wild Wings menu items. Several roles within this position include the Chip, Shake, Grill, Southwest, and Expo stations.

CORE JOB FUNCTIONS/RESPONSIBILITIES

Prep and Portion
- Get prep list from Manager on Duty (MOD) and prep items according to the need of the shift
- Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and FIFO procedures
- Clean, sanitize, and put away prep items when finished
- Portion appropriate items according to MOD’s requirements
Track all waste on Waste Sheet per Company Standard Procedures
Chip Station
- Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris
- The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart.
- Other duties include, maintaining the fryers and quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide.
- The Chip position is also responsible for maintaining a sanitary and clean kitchen workstation.
- Grill Station Responsible for all preparation of grilled items prepared in the kitchen of the restaurant.
- The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart.
- Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide.
- The Grill Station is also responsible for maintaining a sanitary and clean kitchen work station.
Shake Station
- Ensure all sauce pumps are cleaned, filled, and in working order
- Ensure all sauce and seasoning buckets have been washed and dried
- Ensure all seasoning shakers are clean, filled no more than ¾ full
- Prime the sauce buckets – priming rules do not apply to seasoning buckets
- Ensure hot wing holding drawers are turned on, are at 180°F with the vents open
- Weigh wings to determine cooking time for shift
Southwest Station
- Responsible for all preparation of wraps, salads, flatbreads, etc.
Heart of House
Sample Job Description
Prepared: 01/23/2025
- Responsible for maintaining cold rail and making sure food is properly stocked
- Responsible for maintaining and sanitary and clean work station
Expo Station
- The Expo position functions as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers.
- This position also controls food presentation, quality assurance and timeliness of food delivery.
Shift Change Responsibilities
- Clean and stock each station following FIFO guidelines
- Ensure all soap and sanitizer buckets are changed minimally every four hours
- Empty any trash containers that need to be emptied
- Wash all necessary dishes
- Wash all sauce and seasoning buckets
- Notify MOD of any equipment that is not working properly or not being help to proper temperatures
- Ensure LDIR and FIFO methods are being followed at all times
- Help other stations as needed
- Skim, polish, filter, dump fryers – follow your restaurant’s filtering schedule
Other duties as assigned by supervisor

The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Qualifications

MAGNITUDE/SCOPE: [Identify areas that can be measured that can provide a reasonable indicator of the position size.]

Knowledge/Skills: [Depth and breadth of knowledge/expertise that is required to accomplish objectives and create value. Knowledge may be acquired through education or experience]

Knowledge of proper sanitation, food safety, and security procedures
Excellent verbal communication and interpersonal skills
Skill in time management and organization with excellent attention to detail
Ability to take direction and execute team and company objectives
Knowledge of specs, cook times, plate presentation, etc.
CSK/KDU/ticket order management system

Freedom to Act: [Degree of autonomy and decision-making latitude in determining work activities and priorities. Is direction received frequent, regular or occasional?]

Comply with all specs, quality standards, and department rules and procedures
Take direction from outside and inside Expo

Size and Complexity: [What problems and issues impact the job? Do solutions typically require consideration of several factors and require coordination or are problems and issue identified by following a set procedure? Does this position have financial responsibility e.g. operating budget or revenue that has direct impact on the Company?]

Size and Complexity: [What problems and issues impact the job? Do solutions typically require consideration of several factors and require coordination or are problems and issues identified by following a set procedure? Does this position have financial responsibility e.g. operating budget or revenue that has direct impact on the Company?]

Ability to follow specific service time and guidelines Ability to maintain a high degree of pace and intensity for an extended period of time
Must be reliable and dependable by adhering to a schedule, covering shifts as necessary, and being on time for scheduled shifts

Interaction: [Nature and level of communication expected in the course of engaging key persons and/or groups within the organization]

WOW our Team Members by providing the same respect, positive encouragement, and fair treatment within the organization that we expect Team Members to share externally with every guest
Maintain positive working relationships with all Team Members and managers
Work as a contributing member of a team

External Relationships: [Nature and extent of relationships with outside incumbent’s immediate area that are required to deliver results]