Heart of House Lead (Fishers, IN)

Anchor Point Management Group; Fishers (IN); On-site; USD 13,252 - 165,573; Part time

Job summary

Anchor Point Management Group is hiring for positions focused on the preparation and production of menu items at Buffalo Wild Wings in Fishers, IN. Responsibilities include managing various kitchen stations ensuring proper sanitation, portioning, and food presentation. Ideal candidates should possess food safety knowledge, excellent communication skills, and a strong ability to work in a fast-paced environment.

Applicants must be at least 16 years old and have prior experience in a restaurant or retail setting preferred. Join our team to deliver high-quality service and enjoy a rewarding workplace.

Qualifications

• Knowledge of proper sanitation and food safety procedures.
• Excellent verbal communication and interpersonal skills.
• Ability to follow directions and execute team objectives.

Responsibilities

• Prepare and portion menu items according to shift needs.
• Maintain cleanliness and organization of workstations.
• Ensure food presentation meets quality standards.

Skills

Food safety knowledge

Communication skills

Time management

Reliability

Education

Minimum 16 years of age

Prior restaurant experience

Job description

Job Details

Job Location: 13868 E 116th St - Fishers, IN 46037
Salary Range: $9.62 - $120.19 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 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 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, 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.
• 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 helped 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

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
• Comply with all specs, quality standards, and department rules and procedures
• Take direction from outside and inside Expo
• Ability to follow specific service time and guidelines; 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
• 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
• 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

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