Heart of House Lead OR

Job Location: 11995 SW Beaverton Hillsdale - Beaverton, OR 97005 Salary Range: $9.00 - $30.00 hourly Job Purpose This position is responsible for the preparation and production of all Buffalo Wild Wings menu items. The role includes various stations: Chip, Shake, Grill, Southwest, and Expo. Core Job Functions / Responsibilities Prep and Portion Obtain prep list from Manager on Duty and prep items according to shift needs. Use correct containers, fill to the correct lines, and follow FDIR and FIFO procedures. Clean, sanitize, and store prep items when finished. Portion items per Manager on Duty’s requirements. Track all waste on the Waste Sheet in accordance with Company Standard Procedures. Chip Station Prepare fried chips, wedges, and onion rings; keep chip coolers clean and debris-free. Portion and prep items before cooking per the Chip Packaging Chart. Maintain fryers and ensure shortening/oil quality per the Fryer Rotation Chart and Shortening Management Reference Guide. Maintain a sanitary and clean workstation. Grill Station Prep all grilled items; portion per Prep Sheets and Grill Station Chart. Maintain grill and product quality as outlined by the Prep Sheets and Grill Station Guide. Keep the workstation sanitary and clean. Shake Station Clean, fill, and maintain sauce pumps and sauce/seasoning buckets. Keep seasoning shakers clean and filled no more than three‑quarters full. Prime sauce buckets according to rules; maintain hot wing holding drawers at 180°F. Weigh wings to determine cooking time for the shift. Southwest Station Prepare wraps, salads, flatbreads, etc. Maintain the cold rail and ensure food is properly stocked. Keep the workstation sanitary and clean. Expo Station Act as the communication link between the kitchen line and front of house for smooth flow of quality products. Control food presentation, quality assurance, and timely delivery. Shift Change Responsibilities Clean and stock each station following FIFO guidelines. Change soap and sanitizer buckets every four hours. Empty trash containers as needed. Wash necessary dishes and sauce/seasoning buckets. Notify Manager on Duty of any equipment issues or temperature problems. Ensure IDIR and FIFO methods are followed. Assist other stations as required. Skim, polish, filter, and dump fryers per restaurant filtering schedule. Perform other duties assigned by the supervisor. Qualifications Knowledge of proper sanitation, food safety, and security procedures. Excellent verbal communication and interpersonal skills. Strong time management, organization, and attention to detail. Ability to take direction and execute team and company objectives. Understanding of specifications, cook times, and plate presentation. Familiarity with CSK/KDU ticket order management system. Education / Experience Required Minimum 16 years of age (State Minor Laws Supersede). Preferred Prior experience working in a restaurant or retail environment. #J-18808-Ljbffr