Kitchen Team Member — Fast-Paced, Weekly Pay & Growth

Buffalo Wild Wings

Tyler (TX)

On-site

USD 17,000 - 22,000

Full time

2 days ago
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Benefits offered by this job

Weekly Pay
Flexible Schedule
Shift Meal Discount and Family Dining
Best-in-Class Training & Continuous-LR
Advancement Opportunities
Referral Bonus Program
Medical, Dental, Vision
401(k) Retirement Program
Paid Time Off
Well-Being Program
Employee Assistance Program
Perkspot Discount Program
Recognition Program
Slip Resistant Shoes Program
Community & Charitable Involvement
Champions of Hope
Yearly Contests

Job summary

Buffalo Wild Wings in Tyler, Texas is hiring a Kitchen Team Member/Cook to work in the Heart of House across Chip, Shake, Grill, Southwest, and Expo stations. You’ll help produce all menu items and create a memorable dining experience for guests, while enjoying a weekly pay and a flexible schedule.

This role welcomes all backgrounds; you must be at least 16 years old and bring time management, attention to detail, and guest service skills.

Qualifications

  • Must be able to manage time effectively and provide attentive guest service.
  • Attention to detail is essential in a fast-paced kitchen.
  • Ability to work in a team to ensure smooth kitchen operations.

Responsibilities

  • Work directly in the Heart of House as a Kitchen Team Member/Cook.
  • Operate across multiple stations: Chip, Shake, Grill, Southwest, and Expo.
  • Prepare and assemble Buffalo Wild Wings food items to create memorable guest experiences.

Skills

Time management
Attention to detail
Guest service

Job description

Buffalo Wild Wings in Tyler, Texas is hiring a Kitchen Team Member/Cook to work in the Heart of House across Chip, Shake, Grill, Southwest, and Expo stations. You’ll help produce all menu items and create a memorable dining experience for guests, while enjoying a weekly pay and a flexible schedule.

This role welcomes all backgrounds; you must be at least 16 years old and bring time management, attention to detail, and guest service skills.

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