Heart of House Lead IA

CORE JOB FUNCTIONS/RESPONSIBILITIES:

• Prep and Portion

o Get prep list from Manager on Duty (MOD) and prep items according to the need of the shift
o Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and
FIFO procedures
o Clean, sanitize, and put away prep items when finished
o Portion appropriate items according to MOD’s requirements

• Track all waste on Waste Sheet per Company Standard Procedures
• Chip Station

o Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen
of the restaurant. Ensure all chip coolers are clean and free of extra debris
o The Chip position portions and prepares food items prior to cooking in accordance with the Chip
Packaging Chart.
o Other duties include, maintaining the fryers and quality of the shortening/oil as outlined in the
Fryer Rotation Chart and Shortening Management Reference Guide.
o The Chip position is also responsible for maintaining a sanitary and clean kitchen workstation.
o Grill Station Responsible for all preparation of grilled items prepared in the kitchen of the
restaurant.
o The Grill person portions and prepares food items prior to cooking in accordance with the Prep
Sheets and Grill Station Chart.
o Other duties include maintaining the grill and quality of the products outlined in the Prep
Sheets and Grill Station Guide.
o The Grill Station is also responsible for maintaining a sanitary and clean kitchen work station.

• Shake Station

o Ensure all sauce pumps are cleaned, filled, and in working order
o Ensure all sauce and seasoning buckets have been washed and dried
o Ensure all seasoning shakers are clean, filled no more than ¾ full
o Prime the sauce buckets – priming rules do not apply to seasoning buckets
o Ensure hot wing holding drawers are turned on, are at 180°F with the vents open
o Weigh wings to determine cooking time for shift

• Southwest Station

o Responsible for all preparation of wraps, salads, flatbreads, etc.
Heart of House
Sample Job Description
Prepared: 01/23/2025

o Responsible for maintaining cold rail and making sure food is properly stocked
o Responsible for maintaining and sanitary and clean work station

• Expo Station

o 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.
o This position also controls food presentation, quality assurance and timeliness of food delivery.

• Shift Change Responsibilities

o Clean and stock each station following FIFO guidelines
o Ensure all soap and sanitizer buckets are changed minimally every four hours
o Empty any trash containers that need to be emptied
o Wash all necessary dishes
o Wash all sauce and seasoning buckets
o Notify MOD of any equipment that is not working properly or not being help to proper temperatures
o Ensure LDIR and FIFO methods are being followed at all times
o Help other stations as needed
o Skim, polish, filter, dump fryers – follow your restaurant’s filtering schedule

• Other duties as assigned by supervisor

Knowledge/Skills: [Depth and breadth of knowledge/expertise that is required to accomplish
objectives and create value. Knowledge may be acquired through education or experience]

• 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.
• CSK/KDU/ticket order management system

Freedom to Act: [Degree of autonomy and decision-making latitude in determining work activities and
priorities. Is direction received frequent, regular or occasional?]

• Comply with all specs, quality standards, and department rules and procedures
• Take direction from outside and inside Expo

Size and Complexity: [What problems and issues impact the job? Do solutions typically require
consideration of several factors and require coordination or are problems and issues identified by
following a set procedure? Does this position have financial responsibility e.g. operating budget
or revenue that has direct impact on the Company?]

• Ability to follow specific service time and guidelines Ability to maintain a high degree of pace

and intensity for an extended period of time

• Must be reliable and dependable by adhering to a schedule, covering shifts as necessary, and

being on time for scheduled shifts

Interaction: [Nature and level of communication expected in the course of engaging key persons
and/or groups within the organization]

• WOW our Team Members by providing the same respect, positive encouragement, and fair treatment

within the organization that we expect Team Members to share externally with every guest

• Maintain positive working relationships with all Team Members and managers
• Work as a contributing member of a team

External Relationships: [Nature and extent of relationships with outside incumbent’s immediate area
that are required to deliver results]

• WOW our guests every day by achieving the highest level of satisfaction with an extraordinary

focus on friendly service, food, fun, and value
EDUCATION/EXPERIENCE
Required

• Minimum 16 years of age (State Minor Laws Supersede)

Preferred

• Prior experience working in restaurant or retail environment