Heart of House Lead IL

Anchor Point Management Group; Normal (IL); On-site; USD 17,000 - 25,000; Full time

Job summary

Buffalo Wild Wings is seeking a hands-on kitchen teammate to support Prep, Chip, Shake, Grill, Southwest and Expo stations. You will follow prep lists, portions, and FIFO procedures while maintaining sanitary workstations and timely output for service.

Responsibilities include operating several stations, ensuring fryers and equipment are in good condition, and supporting the team during shift changes to meet quality standards.

Qualifications

• Knowledge of proper sanitation, food safety, and security procedures.
• Excellent verbal communication and interpersonal skills.
• Ability to manage time and stay organized with attention to detail.

Responsibilities

• Prep and portion items per MOD requirements and FIFO rules.
• Maintain clean, sanitary workstations across Chip, Shake, Grill, Southwest and Expo stations.
• Operate and coordinate multiple stations to ensure timely food delivery.
• Assist with shift change tasks and communicate equipment issues to MOD.

Skills

Sanitation knowledge

Communication skills

Time management

Team collaboration

Food specs knowledge

Ticket order system

Education

Minimum 16 years of age

Job description

Overview

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.

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
  • Maintain the fryers and quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide
  • Maintain 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
  • Maintain the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide
  • Maintain a sanitary and clean kitchen workstation
• 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, 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.
  • Responsible for maintaining cold rail and ensuring food is properly stocked
  • Responsible for maintaining a 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
  • 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 kept at 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

• Knowledge/Skills:
  • 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:
  • Comply with all specs, quality standards, and department rules and procedures
  • Take direction from outside and inside Expo
• Size and Complexity:
  • 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:
  • 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:
  • WOW our guests every day by achieving the highest level of satisfaction with an extraordinary focus on friendly service, food, fun, and value

Education/Experience

• Required
  • Minimum 16 years of age (State Minor Laws Supersede)
• Preferred
  • Prior experience working in restaurant or retail environment