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Heart of House

Company: Buffalo Wild Wings
Location: Orange
Posted on: September 24, 2022

Job Description:

**REPORTS TO (Title):** HOH Manager

**DEPARTMENT:** Operations


**SUPERVISES:** No formal supervisory responsibilities

**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.


+ 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 - 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

+ 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


+ Assigned by supervisor (related to the position)

**MAGNITUDE/SCOPE:** _[Identify areas that can be measured that can provide a reasonable indicator of the position size.]_

**Knowledge/Skills:** _[Depth and breadth of knowledge/expertise that is required to accomplish objectives and create value. Knowledge may be acquired through education or experience]_

+ 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

**Freedom to Act** : _[Degree of autonomy and decision-making latitude in determining work activities and priorities. Is direction received frequent, regular or occasional?]_

+ Comply with all portion sizes, quality standards, and department rules and procedures

+ Take direction from outside and inside Expo

**Size and Complexity:** _[What problems and issues impact the job? Do solutions typically require consideration of several factors and require coordination_ _or_ _are problems and issues identified by following a set procedure? Does this position have financial responsibility e.g. operating budget or revenue that has direct impact on the Company?]_

+ 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

**Interaction:** _[Nature and level of communication expected in the course of engaging key persons and/or groups within the organization]_

+ 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

+ Work as a contributing member of a team and communicate with management, kitchen staff, and serving staff to ensure effective customer flow

+ Maintain positive working relationships with all Team Members and managers

**External Relationships:** _[Nature and extent of relationships with outside incumbent's immediate area that are required to deliver results]_

+ 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)


+ Prior experience in restaurant or retail environment


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.

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.

Keywords: Buffalo Wild Wings, Orange , Heart of House, Other , Orange, California

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