Buffalo Wild Wings Job - 40222961 | CareerArc
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Company: Buffalo Wild Wings
Location: Sandusky, OH
Career Level: Entry Level
Industries: restaurants

Description

HEART OF HOUSE (KITCHEN) JOB DESCRIPTION

You are applying for work for a franchisee (RAMB Co. ) of Buffalo Wild Wings, not Buffalo Wild Wings Corporate, or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

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 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.
  • Help other stations as needed
  • Grill Station
  • 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 work station.
  • Help other stations as needed
  • 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 3/4 full
  • Prime the sauce buckets-priming rules do not apply to seasoning buckets
  • Ensure hot wing holding drawers are turned on, are at 180degF with the vents open
  • Weigh wings to determine cooking time for shift
  • Help other stations as needed
  • 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 a sanitary and clean work stations
  • Help other stations as needed
  • 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.
  • Help other stations as needed
  • 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 held 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 JOB FUNCTIONS/RESPONSIBILITIES:

  • Assigned by supervisor (related to the position)

PHYSICAL DEMANDS:

The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical

requirements may be accomplished with or without reasonable accommodations.


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