Heart of House Lead IN

ANCHOR POINT MANAGEMENT GROUP•Greenwood, IN

5d•$9 - $30

About The Position

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.

Requirements

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 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
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
Minimum 16 years of age (State Minor Laws Supersede)

Nice To Haves

Prior experience working in restaurant or retail environment

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 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.
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.