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.
JOB FUNCTIONS / REPONSIBILITIES:
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 FIFO
Clean, sanitize, and put away prep items when finished
Portion appropriate items according to MOD’s requirements and Company product specs
Track all waste on Waste Sheet per Company Standard ProceduresChip Station
Responsible for all preparation of fried appetizers and entrees 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 Portioning 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.
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, Portioning Sheets and Grill Station Guide.
The Grill Station is also responsible for maintaining a sanitary and clean kitchen work station.
Ensure all sauce pumps are cleaned, filled, and in working order
Ensure all sauce and seasoning buckets have been washed and dried
Ensure sauce buckets are cleaned every four (4) hours
Ensure all seasoning shakers are clean, filled no more than ¾ 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
Ensure Wings and Boneless are cooked to order – Hold time is the same as cook time.
Responsible for all preparation of wraps, salads, flatbreads, etc.
The Southwest Station person portions and prepares food items prior to making in accordance with the Prep, Portioning and Southwest Station Guide.
Responsible for maintaining cold rail and making sure food is properly stocked
Responsible for maintaining and sanitary and clean work 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.
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 and sauce and seasoning buckets
Notify MOD of any equipment that is not working properly or not being help to proper temperatures
Ensure LDIR and FIFO methods are being followed at all times