Kitchen Team Member

SC Wings Block•Huntington Beach, CA

1d•Onsite

About The Position

Buffalo Wild Wings is a fun, fast-paced environment. We create legendary experiences for our guests and can only do that with team members like YOU! 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

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

Responsibilities

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 the quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide.
Prepares all grilled items such as chicken breast, and burger patties
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.
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
Ensure hot wing holding drawers are turned on, and are at 180°F with the vents open
Weigh wings to determine cooking time
Responsible for all preparation of wraps, salads, flatbreads, etc.
Responsible for maintaining cold rail and making sure food is properly stocked
Act 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.
Control food presentation, quality assurance, and timeliness of food delivery.
Prep, portion, and store food items needed for daily operation
Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and FIFO procedures
Maintain sanitary and organized workstation
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
Skim, polish, filter, dump fryers-follow your restaurant’s filtering schedule