Flavor Expert

Wingstop
Flavor Expert (Cook)
Whittier, CA

Interviews will be held Monday, Tuesday and Thursdays from 10am - 4pm. Please ask for the General Manager when you come in and notify them where you have seen our ad.

WHO WE ARE

We’re not in the wing business. We’re in the flavor business. It’s been our mission to Serve the World Flavor since we first opened in 1994, and we’re just getting started. 1997 saw the opening of our first brand partner operated Wingstop location, and by 2002 we had served the world one billion wings. It’s flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry.

Above all else – our success is largely due to our people and our core values, or what we call The Wingstop Way of being entrepreneurial, service-minded, fun and authentic. We believe having a strong people foundation centered on these collective values creates a crave-worthy culture and talented team, as well as ensures our brand is poised for accelerated growth. We all win together.

YOUR IMPACT

We are seeking a Flavor Expert (Cook) to prepare quality food that tastes great and is consistent from day-to-day, following Wingstop operational standards requirements. This position is critical to Wingstop restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each guest.

BOMBARDIER

• Ensures that each guest has a positive, long lasting impression of the Wingstop experience by preparing made to order classic chicken.
• Makes certain that the chicken is cooked to our high standards, following all WRI operational procedures and guidelines.
• Properly checks product temperatures with a clean and sanitized thermometer.
• Helps ensure guest orders are DONE RIGHT ON TIME. Monitors product hold times and only serves hot, fresh products to our guests.
• Follows all procedures and continuously maintains and adheres to Wingstop’s food safety standards.
• Maintains a clean and sanitized work station following proper cleaning and sanitization procedures and schedules.
• Washes hands following the 7 steps handwashing method after completing a task or coming in contact with raw chicken.
• Stocks and maintains station throughout the day.
• Uses Spec Sheets to ensure classic chicken meets standards. Checks for miscuts before and after cooking wings to ensure a quality product is being served to guests.
• Drops wings following proper hand or tong dropping method, and presses the timer button that corresponds to the dropped basket slot (cascading chicken is not permitted).
• Manages oil levels.
• Properly disposes of chicken boxes.
• Consistently checks to ensure temperature guidelines are met for the chicken coolers, freezers, fryers, and food products.
• Understand critical checkpoints and ensures cross contamination prevention procedures are followed when handling and storing raw chicken product. Follows critical station cards.

Follows proper station setup and breakdown procedures (utilizes provided checklists).

• Follows proper guidelines for anticipatory cooking. Monitors product hold times and only serves hot, fresh products to our guests.
• Utilizes proper station small wares.
• Recognizes signs of spoilage of chicken product and works with General Manager to properly discard spoiled product.
• Have up-to-date knowledge of all products and procedural changes.
• Assists in other positions if necessary.
• Any other duties assigned by General Manager or members of management.

GUNNER

• Ensures that each guest has a positive, long lasting impression of the Wingstop experience by preparing fresh fries, corn, boneless and tenders.
• Makes certain that all food products are cooked to our high standards, following all WRI operational procedures and guidelines.
• Properly checks product temperatures with a clean and sanitized thermometer.
• Helps ensure guest orders are DONE RIGHT ON TIME.
• Follows all procedures and continuously maintains and adheres to Wingstop’s food safety standards.

• Assists other positions when necessary.
• Follows all station setup and closing procedures (utilizes provided checklists).
• Utilizes proper station small wares.
• Weighs fries for every order to help with food cost, product consistency, and quality control.
• Cook fries, corn, and boneless products in correct fryers.
• Maintains proper oil level in fryers.
• Maintains cleanliness of Gunner area.
• Follow all cook times using the timers.
• Uses Spec Sheets and seasoning guidelines to meet food standards.
• Reads tickets and properly drops products according to timers.
• Understands modifications of fries.
• Understands critical checkpoints and ensures cross contamination prevention procedures are followed when handling and storing raw chicken product. Follows critical station cards.
• Washes hands following the 7-step handwashing method after completing a task or coming in contact with raw chicken
• Follows proper station setup and breakdown procedures (utilizes provided checklists).
• Follows proper guidelines for anticipatory cooking.
• Recognizes signs of spoilage of chicken product and works with General Manager to properly discard of spoiled products.
• Has up-to-date knowledge of all product and procedural changes.
• Assists in other positions if necessary.
• Stocks and maintains station.
• Discards any excess product not served to the guest at the end of the shelf life.
• Any other duties assigned by General Manager and other members of management.

PARATROOPER

• Ensures that each guest has a positive, long lasting impression of the Wingstop experience by ensuring all food is properly prepped and cooked to recipe, following all WRI operational procedures and guidelines.
• Helps ensure guest orders are DONE RIGHT ON TIME.

• Ensures that safe food handling procedures are always followed.
• Ensures ready to eat foods are handled properly.
• Ensures knife safety procedures are always followed.
• Maintains cleanliness of Paratrooper area.
• Utilizes proper station small wares.
• Has up-to-date knowledge of all product and procedural changes.
• Assists other positions when necessary.
• Always use Recipe Guide when making Wingstop products, and wears gloves throughout the prepping process.
• Maintains proper oil level in fryers for blanching.
• Follows blanching procedures completely
• Uses Spec Sheets to ensure:
• Potatoes meet Wingstop standards.
• Fries meet standards once cut and blanched.
• Proper thawing, proofing, and cooking of rolls.
• Keen Kutter is properly cleaned, used, and stored.
• Sides are stored correctly.
• Follows proper station setup and breakdown procedures (utilizes provided checklists).
• Any other duties assigned by General Manager and other members of management.

WINGMAN

• Ensures that each guest has a positive, long lasting impression of the Wingstop experience by making certain all guest orders are sauced, tossed, packaged, correctly.
• Makes certain that all food products are cooked to our high standards, following all WRI operational procedures and guidelines.
• Helps ensure guest orders are DONE RIGHT ON TIME.
• Ensure safe food handling procedures are always followed.
• Has up-to-date knowledge of all product and procedural changes.
• Assists other positions when necessary.
• Reads kitchen chits to ensure order accuracy.
• Follows proper station setup and breakdown procedures (utilizes provided checklists).
• Maintain cleanliness of Wingman station.
• Utilizes proper station small wares.
• Use Spec Sheets to ensure classic and boneless wings, along with tenders, meet standards.
• Every two hours, or more often if needed, change out saucing bowls and sanitizer solution.
• Any other duties assigned by General Manager and other members of management.

PILOT

• Ensures that each guest has a positive, long lasting impression of the Wingstop experience checking for order accuracy to confirm every aspect of the guest’s order is correct.
• Makes certain that all food products are cooked to our high standards, following all WRI operational procedures and guidelines.
• Situational Awareness of every position in BOH. Helps ensure each station is properly functioning constantly coaching and aiding to help ensure every guest order is DONE RIGHT AND ON TIME.

• Ensures odd hour duties are completed.
• Manages and motivates crew members to fulfill orders.
• Package orders according to Wingstop standards ensuring quality and order accuracy.
• Utilizes proper station small wares.
• Open and close the restaurant using the provided checklists.
• Follows delivery packaging guidelines.
• Stocks and maintains station.
• Maintains a clean and sanitized work station including refrigeration equipment, tables, and fryers.
• Assists other employees during slow periods as directed by your supervisor.
• Follows proper cleaning and sanitizing schedule.
• Follows proper station setup and breakdown procedures (utilizes provided checklists).

WHO YOU ARE

HUMBLE, HUNGRY, SMART

HUMBLE: Humility means focusing on the greater good, instead of focusing on yourself or having an inflated ego. Humble leaders are willing to own up to their failures or flaws, apologize for their mistakes, accept others’ apologies and can sincerely appreciate others’ strengths/skills. It’s the most important trait of being a great team player. Below are questions to ask yourself to hold yourself accountable to operating with a HUMBLE mentality:

• Genuinely compliment or praise team mates without hesitation?
• Easily admits when a mistake is made?
• Is willing to take on lower level work for the good of the team?
• Gladly shares credit for team accomplishments?
• Readily acknowledge their weakness?
• Offer or receive apologies graciously?
• Feels there is always opportunity to further personal and professional growth?

HUNGRY: Being hungry means that you always seek more; to do more, learn more, or take on more responsibility. Hungry leaders are self-motivated to work hard, take initiative and go beyond their call of duty. Below are questions to ask yourself to hold yourself accountable to operating with a HUNGRY mentality:

• Does more than what is required on own job?
• Has a passion for the “mission” of the team?
• Feels a sense of personal responsibility for the overall success of the team?
• Willing to contribute to and think about work outside of office hours?
• Willing and eager to take on tedious and challenging tasks when necessary?
• Looks for opportunities to contribute outside of areas of responsibility?
• Encompasses a fire to keep pursuing excellence?

SMART: This means having common knowledge about people; being aware of and perceptive about other people, asking good questions, listening well and knowing how to respond effectively. Below are questions to ask yourself to hold yourself accountable to operating with a SMART mentality:

• Awareness of what teammates are feeling during meetings and interactions?
• Show empathy to others on the team?
• Demonstrate an interest in the lives of team mates?
• Is an attentive listener?
• Is aware of how words and actions impact others on the team?
• Is good at adjusting behavior and style to fit the nature of a conversation or relationship?

A DAY IN THE LIFE

So, what does a typical work day look like to a Wing Expert in this role? Your day could shape up somewhat like this:

BOMBARDIER

• Verifies sanitizer PPM
• Sets up or breaks down the Bombardier station, ensuring proper cleaning and sanitation procedures are followed.
• Uses the buddy system when stocking the reach-in cooler with chicken.
• Sets up ice in the Chicken Bucket System using the Buddy System
• Changes ice in the Chicken Bucket System every two hours, or as needed to ensure the chicken on the line is held at the proper temperature.
• FIFO (First In, First Out) rotation of chicken products.
• Uses the correct fryers to cook classic chicken.
• Checks oil temperature of the classic chicken fryers.
• Rotates oil and fill fryers to the proper oil level.
• Drops one extra wing for every 10 ordered.
• Identifies chicken miscuts.
• Counts proper number of wings to be cooked in a large or small basket at one time.
• Sets the timer for classic and well-done chicken.
• Uses tongs for stirring chicken after 3 minutes, and rolls chicken baskets with 35 or more pieces.
• Verifies classic chicken is cooked to the Wingstop standards
• Prevents cross contamination by following handwashing, food safety procedures and using the buddy system.
• Discards cooked classic wings held once the 13-minute shelf life has elapsed.
• Properly disposes of chicken boxes.
• Changes sanitizer water and chicken bucket system every two hours.
• Cleans and sanitizes station as needed.
• Completes checklist.
• Breaks down, cleans and sanitizes station at close.

GUNNER

• Sets up or breaks down the Gunner station, ensuring proper cleaning and sanitation procedures are followed.
• Skims fryers every 15 min or more often if needed
• Properly uses and stores red in transfer container when not in use. Ensures the transfer container is always stored in the freezer.
• When boneless/tenders are done cooking communicates rest time with team.
• When cooking well done products follows proper procedures
• Completes odd hour duties.
• Changes ice every two hours, or as needed to ensure the fries on the line are held at the proper temperature.
• Uses the buddy system when stocking or handling raw boneless and tenders.
• Discards cooked boneless/tenders/fries/corn held once the shelf life time has elapsed.
• Prevents cross contamination by following proper handwashing and food safety procedures, to include using the buddy system.
• Completes checklist.
• Tares the scale and weighs all fry portions correctly before cooking
• Restocks Gunner station as needed.
• Presses the correct timer for the correct product.
• Drops products in a timely manner.
• When stocking fries checks dates and pulls from the bottom of the rack.

PARATROOPER

• Follows all food safety and temperature guidelines when prepping.
• Follows Recipe Guide.
• Washes hands correctly.
• Washes and Sanitizes prep area using proper cleaning procedures.
• Check Shelf Life on Product utilizing the shelf life chart; with manager guidance, dispose of any out of date product.
• Uses Cutting glove correctly when handling Knife.
• Set ups 3 compartment sink properly.
• Utilizes equipment correctly (Ex: Oven, Keen Kutter, and SSDC Equipment).
• FIFO’s all product when storing or stocking.
• Dates all products correctly.
• Completes checklist.
• Handles Ready-To-Eat-Food correctly.
• Identify and reports waste properly.
• Washes and stores dishes correctly.
• Assists other stations when needed.
• Sweep prep area when finished.

WINGMAN

• Follow Spec Sheets and seasoning guidelines to properly sauce wings.
• Sets up or breaks down the Wingman station, ensuring proper cleaning and sanitation procedures are followed.
• Completes checklist.
• Follows the 7 steps for hand-washing procedures.
• Verifies sanitizer is at proper ppm (200-400)
• Only serves product that was held within hold time standards.
• Ensures wings are fully covered when saucing.
• Changes out the bowls and sanitation solution every 2 hours or sooner if needed.
• Follow Heat to Sweet rule or seasoning rule.
• Understands how to properly read chit tickets.
• Uses the proper amount of sauce per 8-10 wings.
• Uses the proper containers based on amount of product ordered.
• Uses liners correctly.
• Flips sauce inserts at night (closing).
• Knows size of ladles for each flavor.
• Cleans and sanitizes wall behind sauce table at closing.
• Allows boneless products to rest 1 minute before saucing.

PILOT

• Is responsible for order accuracy and quality food (opens every hoagie).
• Follow packaging procedures as outlined in the Operations Manual/Visual QSC.
• Expedites orders Done Right, On Time and only serves hot, fresh quality products to our guests.
• Sets up or breaks down the pilot station, ensuring proper cleaning and sanitation procedures are followed.
• Monitors shelf life of products at the Pilot Station.
• Facilitates odd hour duties being completed.
• Communicates effectively with rest of staff constantly driving DROT.
• Completes odd hour duties.
• Adjusts quote time when needed and returns quote time when no longer behind.
• Re-stocks pilot station as needed.
• Completes checklist.
• Ensures product is dropped in a timely manner.
• Calls out orders to Bombardier
• Packages to go orders correctly
• Calls out dine in orders and repeats orders to guests
• Ensures ACES are in their PLACES.

Wingstop provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law.

Job Types: Full-time, Part-time

Schedule:

• Day shift
• Night shift
• Weekend availability

Work Location: Multiple Locations