Our Mission is to SERVE the WORLD FLAVOR and We are looking for individuals that share the same Core Values as we are Service-Minded, Authentic/Accountable, Fun and Entrepreneurial.

As a part of the Team, Line Cooks are the Flavor Experts and responsible for creating exceptional guest experiences by delivering a quality product that is presented in a fresh, hot, and mouthwatering display.
Responsibilities Include:

• You will work multiple stations that include, Fry and Chicken Stations, Prep Station (Prep all side items including cutting and blanching fries, cutting carrots and celery, Rolls, Corn, and making Ranch, Blue Cheese, back-up sauces (Mild, Lemon Pepper, Garlic,and LRB), Wingman (Sauce and Toss Wings and package them), Dish and Cleaning Station, Date labeling all prepped items and truck items received using shelf life dates and open dates. Bag all orders that are to go.
• Prepare and cook to order a variety of foods that require only a short preparation time. May occasionally take orders from guests/customers and serve patrons at counters or tables. All orders must be verified. Do not give out an order without it being paid for or approved by the cashier or manager on duty to give.
• Ensure top priority to drop chicken as soon as ticket comes back so that we can meet quote times for all orders including online and DoorDash - Should be less than three (3) minute wait time to give to online guest or DoorDash.
• Maintain sanitation, health, and safety standards in work areas.
• Clean food preparation areas, cooking surfaces-prepare sanitizer buckets every two hours, and utensils.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Clean and Filter Fryers daily with a built in filtration system and extration system.
• Perform Fryer boilouts
• Cook the exact number of items ordered by each guest/customer, working on several different orders simultaneously.
• May serve orders to customers at windows, counters, or tables only if order is paid for, otherwise place on shelf for FOH to handle. You must let FOH know order is up.
• Clean, stock, and restock workstations and display cases.
• Clean kitchen wall, window and all floor drains as needed. Clean Oven, Ice Machines. Sweep and mop floors daily.
• Take Daily Truck Inventory to assist manager with truck ordering and entering in Back office system.
• Put Truck away (twice weekly) and ensure all items have been properly dated and rotated using FIFO.
• Must count two cases of chicken daily, one case of bone in thighs, one bag of boneless and boneless thighs, one bag of tenders.
• Keep Walk In Cooler and Freezer cleaned and organized. Floors in these must be swept and mopped daily. Clean ice machines.
• Complete the BOH/Cook section of Greenbook (both opening and closing shifts sections) and take a minimm of three required temps ( Morning, Mid, Evening)
• Report to Manager of Duty to understand responsibilities of the day.
• Transportation to get to and from work.
• Must have Food Handlers Certificate for Team Member positions or Serve Safe Certification/Food Managers Certification if you are interested in moving up to a Shift Lead and above.

DAY SHIFT STARTING PAY RANGE IS $10 -11(DOE) MUST BE ABLE TO OPEN AND ARRIVE ON TIME (UP TO 35 HRS)

NIGHT SHIFT STARTING PAY RANGE IS $11-13(DOE) MUST BE ABLE TO CLOSE AND ARRIVE ON TIME (UP TO 35 HRS)-SHIFT DIFFERENTAL PAY WILL BE AVAILABLE ONCE CERTIFIED AT EACH STATION (.25 CENT INCREASE FOR EACH PASSED STATION)

At Wingstoop our mission is to SERVE the WORLD FLAVOR and we are looking for individuals that share the same Core Values as we are Service-Minded, Authentic/Accountable, Fun and Entrepreneurial.

As a part of the Team, Line Cooks are the Flavor Experts and responsible for creating exceptional guest experiences by delivering a quality product that is presented in a fresh, hot, and mouthwatering display.

Responsibilities Include:

You will work multiple stations that include, Bombardier Station (Drop and Fry Chicken, Clean and Filter Fryers, and ODAA), Gunner Station (Fries, Boneless Wings, and ODAA), Paratrooper Station (Prep all side items including cutting and blanching fries, cutting carrots and celery, Rolls, Corn, and making Ranch, Blue Cheese, back-up sauces (Mild, Lemon Pepper, Garlic,and LRB)), Wingman (Sauce and Toss Wings and package them), Dish and Cleaning Station, Date labeling all prepped items and truck items received using shelf life dates and open dates. Bag all orders that are to go.

Prepare and cook to order a variety of foods that require only a short preparation time. May occasionally take orders from guests/customers and serve patrons at counters or tables. All orders must be verified. Do not give out an order without it being paid for or approved by the cashier or manager on duty to give.

Ensure top priority to drop chicken as soon as ticket comes back so that we can meet quote times for all orders including online and DoorDash - Should be less than three (3) minute wait time to give to online guest or DoorDash.

Maintain sanitation, health, and safety standards in work areas.

Clean food preparation areas, cooking surfaces-prepare sanitizer buckets every two hours, and utensils.

Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

Clean and Filter Fryers daily with a built in filtration system and extration system.

Perform Fryer boilouts

Cook the exact number of items ordered by each guest/customer, working on several different orders simultaneously.

May serve orders to customers at windows, counters, or tables only if order is paid for, otherwise place on shelf for FOH to handle. You must let FOH know order is up.

Clean, stock, and restock workstations and display cases.

Clean kitchen wall, window and all floor drains as needed. Clean Oven, Ice Machines. Sweep and mop floors daily.

Take Daily Truck Inventory to assist manager with truck ordering and entering in Back office system.

Put Truck away (twice weekly) and ensure all items have been properly dated and rotated using FIFO.

Must count two cases of chicken daily, one case of bone in thighs, one bag of boneless and boneless thighs, one bag of tenders.

Keep Walk In Cooler and Freezer cleaned and organized. Floors in these must be swept and mopped daily. Clean ice machines.

Complete the BOH/Cook section of Greenbook (both opening and closing shifts sections) and take a minimm of three required temps ( Morning, Mid, Evening)

Report to Manager of Duty to understand responsibilities of the day.

Transportation to get to and from work.

Must have Food Handlers Certificate for Team Member positions or Serve Safe Certification/Food Managers Certification if you are interested in moving up to a Shift Lead and above.

Required to take Food Handlers Course or Serve Safe Certification/Food Managers Certification

Service-Minded Operations Excellence for Guest Satisfaction - Hold guests as highest priority and ensure each guest is highly satisfied with his/her experience. Respond to specific guest needs and resolve problems with a sense of urgency. Adhere to Brand standards and systems, delivering quality food and beverage to each guest. Maintain a clean and neat workstation; complete thorough cleaning of kitchen area as directed. Complete all required training and support the training of other team members.

Authentic/Accountable/Fun Team Environment - Communicate appropriately with fellow team members, treating others fairly and with respect. Respond positively to feedback and direction given. Hold themselves accountable for their responsibilities on their shift. Adhere to schedule and arrive ready to work on time.

Entreprenuerial/Profitability - Effectively execute restaurant standards and marketing initiatives. Prepare all products following appropriate recipes and procedures. Follow all procedures related to cleanliness, food safety, and restaurant safety and security. Comply with all restaurant, and franchisee company policies.

Qualifications:

Skills

Must be able to fluently speak/read English.

Able to operate restaurant equipment (minimum age requirements may apply).

Required Competencies

Guest Focus – anticipate and understand guests’ needs and exceed their expectations.

Passion for Results – set compelling targets and deliver on commitments.

Problem Solving and Decision Making – make good decisions based on analysis, experience and judgment.

This job posting has been provided by a Wingstop franchisee, which is an independent business and is not owned or operated by Wingstop Restaurant, Inc., Wingstop or their affiliates. By applying online or in person, you understand you are applying for work with a Wingstop Franchisee, and not Wingstop Restaurant, Inc., Wingstop or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.