Heart of House Lead IL

Job Details Job Location: 1335 Savoy Plaza Drive - Savoy, IL 61874 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. 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 use of 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 in the kitchen. Ensure all chip coolers are clean and free of extra debris. Portion and prepare food items prior to cooking in accordance with the Chip Packaging Chart. Maintain fryers and quality of shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide. Maintain a sanitary and clean kitchen workstation. Grill Station Responsible for all preparation of grilled items in the kitchen. Portion and prepare food items prior to cooking according to Prep Sheets and Grill Station Chart. Maintain grill and product quality as outlined in Prep Sheets and Grill Station Guide. Maintain a sanitary and clean kitchen workstation. Shake Station Ensure all sauce pumps are cleaned, filled, and functioning. Ensure sauce and seasoning buckets are washed and dried. Keep seasoning shakers clean, filled no more than ¾ full. Prime sauce buckets according to priming rules; seasoning buckets are exempt. Ensure hot wing holding drawers are on, at 180°F with vents open. Weigh wings to determine cooking time for shift. Southwest Station Prepare wraps, salads, flatbreads, etc. Maintain cold rail and ensure proper food stock. Maintain a sanitary and clean workstation. Expo Station Serve as communication link between kitchen line and front‑of‑house to coordinate 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. Ensure soap and sanitizer buckets are changed minimally every four hours. Empty trash containers as needed. Wash necessary dishes and sauce/seasoning buckets. Notify MOD of equipment not working, or not at proper temperatures. Follow LDIR and FIFO methods at all times. Help other stations as needed. Skim, polish, filter, dump fryers according to filtering schedule. Other duties as assigned by supervisor. 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 its discretion. This job description is meant to describe the general level of work performed and is not all‑inclusive. Qualifications & Knowledge / Skills 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. Knowledge of specs, cook times, plate presentation, etc. Experience with CSK/KDU/ticket order management system. Freedom to Act Comply with all specs, quality standards, and department rules and procedures. Take direction from outside and inside Expo. Size and Complexity Follow specific service time and guidelines. Maintain a high degree of pace and intensity over extended periods. Be reliable, dependable, adhere to schedule, cover shifts as needed, and be on time. Interaction Show respect, positive encouragement, and fair treatment to team members. Maintain positive working relationships with all team members and managers. Work as a contributing member of a team. External Relationships Provide guests with the highest level of satisfaction, friendly service, food, fun, and value. Education / Experience Required Minimum 16 years of age (State Minor Laws Supersede) Preferred Prior experience in restaurant or retail environment. #J-18808-Ljbffr