Heart of House Lead (West Covina, CA)

Job Details Job Location: 2548 East Workman Ave - West Covina, CA 91791 Salary Range: $19.00 - $23.12 Hourly 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 proper containers, fill lines, and FDIR/FIFO procedures are followed Clean, sanitize, and put away prep items when finished Portion items according to MOD’s requirements Track all waste on Waste Sheet per Company Standard Procedures Chip Station Prepare fried chips, wedges, and onion rings in the kitchen Keep chip coolers clean and debris‑free Portion and prepare food items prior to cooking per Chip Packaging Chart Maintain fryers and quality of shortening/oil per Fryer Rotation Chart and Shortening Management Reference Guide Maintain a sanitary and clean kitchen workstation Grill Station Prepare grilled items in the kitchen Portion and prepare food items before cooking per Prep Sheets and Grill Station Chart Maintain grill and product quality per Prep Sheets and Grill Station Guide Maintain a sanitary and clean kitchen workstation Shake Station Clean, fill, and keep sauce pumps operational Wash and dry sauce and seasoning buckets Keep seasoning shakers clean and filled no more than ¾ full Prime sauce buckets (prime rules do not apply to seasoning buckets) Keep hot wing holding drawers turned on, 180°F, vents open Weigh wings to determine cooking time for shift Southwest Station Prepare wraps, salads, flatbreads, etc. Maintain cold rail and ensure food is properly stocked Maintain a sanitary and clean workstation Expo Station Serve as the communication link between kitchen line and front of house to ensure coordination and smooth flow of quality products Control food presentation, quality assurance, and timeliness of delivery Shift Change Responsibilities Clean and stock each station following FIFO guidelines Change soap and sanitizer buckets minimally every four hours Empty any trash containers that need to be emptied Wash necessary dishes and sauce/seasoning buckets Notify MOD of any equipment that is not working properly or not at proper temperatures Ensure LDIR and FIFO methods are followed at all times Help other stations as needed Skim, polish, filter, dump fryers per restaurant’s filtering schedule Other duties as assigned by supervisor This job description may change over time. The company reserves the right to add or delete duties at its discretion. Qualifications 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. Experience with CSK/KDU/ticket order management system Required Knowledge, Skills, and Abilities Comply with all specs, quality standards, and department rules and procedures Take direction from outside and inside expo Follow specific service time and guidelines Maintain a high degree of pace and intensity for an extended period of time Be reliable, adhere to schedule, cover shifts as necessary, and arrive on time WOW our team members by providing the same respect, positive encouragement, and fair treatment we expect elsewhere Maintain positive working relationships with all team members and managers Work as a contributing member of a team WOW our guests every day by focusing on friendly service, food, fun, and value Education / Experience Minimum 16 years of age (State Minor Laws Supersede) Preferred: Prior experience working in a restaurant or retail environment #J-18808-Ljbffr Anchor Point Management Group