Heart of House Lead (Tualatin, OR)

Anchor Point Management Group; Tualatin (OR); On-site; USD 26,000 - 41,000; Full time

Job summary

Buffalo Wild Wings in Tualatin, OR is hiring for a kitchen role supporting Prep, Chip, Grill, Shake, Southwest, and Expo stations. You will receive prep lists from the MOD, portion items accurately, and maintain fryers, cold rails, and sanitation per standards.

Responsibilities include shift-change duties, reporting equipment or temperature issues, and collaborating with front-of-house to ensure timely, quality service. Minimum age 16 and prior restaurant or retail experience are preferred.

Qualifications

• Knowledge of sanitation and food safety procedures.
• Excellent verbal and interpersonal communication.
• Strong time-management and attention to detail.

Responsibilities

• Prep and portion items per MOD instructions and FIFO rules.
• Prepare fried chips, wedges, and onion rings; maintain fryers and oil quality.
• Grill station: cook and portion items per sheets; keep workstation clean.
• Shake station: ensure sauce pumps operate and buckets are clean; maintain hot-wing drawers.
• Expo: link kitchen to front of house and ensure timely, quality presentation.

Skills

Sanitation knowledge

Verbal communication

Time management

Attention to detail

Team player

Reliability

Education

Minimum age 16

Experience in restaurant/retail environment

Tools

CSK/KDU/ticket system

Job description

Job Details

Job Location: 8505 SW Tualatin Sherwood Rd - Tualatin, OR 97062

Salary Range: $19.00 - $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 proper containers are used, filling to appropriate lines, and follow FDIR and FIFO procedures
• Clean, sanitize, and put away prep items when finished
• Portion items according to MOD’s requirements
• Track all waste on the Waste Sheet per company standard procedures

Chip Station

• Prepare fried chips, wedges, and onion rings; keep chip coolers clean and debris‑free
• Portion foods before cooking following the Chip Packaging Chart
• Maintain fryers and monitor shortening/oil quality as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide
• Keep the kitchen workstation sanitary and clean

Grill Station

• Prepare grilled items in the kitchen
• Portion foods before cooking per Prep Sheets and the Grill Station Chart
• Maintain the grill and product quality as specified in the Prep Sheets and Grill Station Guide
• Keep the kitchen workstation sanitary and clean

Shake Station

• Clean, fill, and ensure all sauce pumps are operational
• Wash and dry all sauce and seasoning buckets
• Keep seasoning shakers clean and no more than three‑quarters full
• Prime sauce buckets (priming rules do not apply to seasoning buckets)
• Keep hot‑wing holding drawers on at 180°F with vents open
• Weigh wings to determine cooking time for the shift

Southwest Station

• Prepare wraps, salads, flatbreads, etc.
• Maintain the cold rail and ensure proper food stock levels
• Keep the workstation sanitary and clean

Expo Station

• Serve as the communication link between kitchen lines and front of house for coordination of quality products to customers
• Control food presentation, quality assurance, and timeliness of delivery

Shift Change Responsibilities

• Clean and stock each station following FIFO guidelines
• Change soap and sanitizer buckets minimally every four hours
• Empty trash containers as needed
• Wash dishes and sauce/seasoning buckets
• Notify MOD of any equipment malfunction or temperature issues
• Ensure LDIR and FIFO methods are followed at all times
• Assist other stations as needed
• Skim, polish, filter, and dump fryers according to the restaurant’s filtering schedule
• Perform 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 its managers. This job description is intended to describe the general level of work being performed and is not all‑inclusive.

Qualifications

• Knowledge of proper sanitation, food safety, and security procedures
• Excellent verbal and interpersonal communication skills
• Strong time‑management, organization, and attention to detail
• Ability to follow directions and execute team and company objectives
• Understanding of specifications, cook times, plate presentation, etc.
• Experience with CSK/KDU/ticket order management system
• Compliance with all specs, quality standards, and departmental rules
• Capable of following service time guidelines and maintaining high pace and intensity for an extended period
• Reliability and punctuality; adheres to schedule and covers shifts as needed
• Wows team members with respect, encouragement, and fair treatment; maintains positive relationships with colleagues and managers; works as a team contributor
• Dedicates effort to wow guests daily with top‑level satisfaction, friendly service, food quality, fun, and value

Education / Experience

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