Kitchen

Treasure your strong cooks.  Without their steady contribution, you will have nothing to sell.
Qualifications:

1 year cooking experience is desirable.  Successful operation of your Wild Wing Café kitchen requires people who can perform the following functions:

GRILL POSITION: grilled sandwiches, burgers, ribs, feathers, quesadillas and platters.  It is essential that this person is organized and focused.  There are a number of toppings and marinades that the grill man must add per order. At any given time there could be 15 to 20 items on th grill that must be cooked to varying levels of doneness.

APP POSITION: responsible for all fried appetizers, certain wraps as well as French Fries.  This is an important position because a lot of the items this position prepares will be appetizers that need to be prepared quickly as not to delay the rest of the ticket. Since French Fries are severed with most sandwiches this makes for a very busy station.  The app man must be able to cook several things at once. 

MARINADE POSITION: dip wings in specific marinades according to order and puts them in the oven.  Must be organized, able to count and be familiar with marinades by sight. This position calls for a quick, disciplined cook.  By knowing the marinades by sight and putting correct amount of marinade on the wing, he can keep the flow of your most popular item going at the correct pace and save food by eliminating waste.

MIDDLE POSITION: is your kitchen expeditor.  He removed the cooked wings from the oven and assembles wing platters according to order.  In order to control the flow of the food from the kitchen, he must direct all positions so that orders come together by table and the entire order can be served at one time; hot and in timely fashion.  This person must communicate with both the wait staff expeditor and his own staff.  In most cases this is the role of the kitchen manager.

GRILL ASSISTANT: aids grill man with correct bun set ups, compiles sandwich plates and platters, runner for high volume nights. From this position, the novice can learn by both observation and hands-on training. 

PREP COOK: Much of the food quality and portion control is dependent on the job of the Prep cook.  Prep cooks are required to work from the recipe book using measuring instruments, you must be able to read and understand English.
Prep respond to the immediate needs of the line and pre-prep for the next shift by using a prep sheet that is based on par levels. It is the prep cook’s responsibility to make sure that the line cooks have the correct amount of everything they need to prepare food quickly and efficiently.  

Because Wild Wing Café prides itself in the quality of its house made foods, the Prep cook controls the quality of the majority of our product. Waste control, food rotation, and correct portioning can make the difference between profit and loss.
The efficiency of the entire kitchen also rests in this person’s shoulders.  It is impossible for the line to keep up the pace necessary for high volume if the ingredients they need have to be prepared “on the fly”.  Something as seemingly inconsequential as salad mix or shredded cheese can hold up an order and throw the line cooks off their pace.