Back of House (BOH) Team Member — Houston TX Hot Chicken

Pay: $14–$18/hour (location-based) + potential tip share where applicable
Roles Covered: Line Cook • Fry/Grill • Prep • Assembler
Type: Part-time or Full-time • Nights/Weekends/Holidays as needed
Location: Multiple HHC restaurants

Houston TX Hot Chicken (HHC) is a fast-growing, premium hot-chicken brand obsessed with speed, quality, and consistency. We’re building the leader in the chicken QSR space—and we do it by executing flawless food, fast, every single shift.

Our kitchen is the engine of HHC. High-performing BOH teammates protect our standards, beat ticket times, and deliver food that makes 5-star reviews possible. Your accuracy and pace turn orders into wow moments—and fuel our growth.

Cook Fast. Cook Right.

• Hit and maintain target cook/hold times and station par levels

• Master fryers, grills, and hot-holding standards; avoid re-fires

• Follow build charts to spec—portioning, saucing, and plating for consistency

Own Quality & Food Safety

• Verify doneness and temps; log critical controls (HACCP, FIFO, date labels)

• Keep stations clean, organized, and audit-ready mid-rush

• Communicate 86s, delays, and modifications to Expo/FOH before they impact guests

Prep Like a Pro

• Batch prep to targets with minimal waste; rotate and label everything

• Break down and set up stations quickly; restock proactively between waves

• Support teammates—jump where needed to keep the line moving

• Speed: Ticket times at/under target; quick recovery after spikes

• Accuracy: Zero missing items; re-fires under threshold

• Quality: Spec adherence, build integrity, temperature compliance

• Waste/Cost: Yield targets met; correct portion control

• Readiness: Cleanliness & line checks passed; station set before doors open

• Pace-driven—calm, fast, and precise in high volume

• Detail-obsessed—recipes, builds, and temps are non-negotiable

• Team-first—clear comms with Expo/FOH; you call out and you back up

• Able to stand for long periods and lift up to 50 lbs; comfortable with hot equipment

Preferred: High-volume QSR/fast casual experience; familiarity with line checks, prep lists, and digital temp logging

• Competitive hourly pay $14–$18 (location-based) + potential tip share

• Growth path (Trainer → BOH Lead → Sous/Assistant Kitchen Manager → Kitchen Manager)

• Meal perks, flexible scheduling, performance-driven culture

• Training on HHC speed systems, food safety, and consistency standards

1. Set the pace: Stations stocked, tools ready, timers on

2. Cook to spec: Recipe + build charts = no surprises at Expo

3. Talk early: Call backs/86s before they become guest issues

4. Finish strong: Clean as you go; reset for the next wave

HHC is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

Apply with your résumé and availability. Tell us about a time you beat the rush without sacrificing quality.

Back of House (BOH) Team Member — Houston TX Hot Chicken

Pay: $14–$18/hour (location-based) + potential tip share where applicable
Roles Covered: Line Cook • Fry/Grill • Prep • Assembler
Type: Part-time or Full-time • Nights/Weekends/Holidays as needed
Location: Multiple HHC restaurants

Houston TX Hot Chicken (HHC) is a fast-growing, premium hot-chicken brand obsessed with speed, quality, and consistency. We’re building the leader in the chicken QSR space—and we do it by executing flawless food, fast, every single shift.

Our kitchen is the engine of HHC. High-performing BOH teammates protect our standards, beat ticket times, and deliver food that makes 5-star reviews possible. Your accuracy and pace turn orders into wow moments—and fuel our growth.

Cook Fast. Cook Right.

• Hit and maintain target cook/hold times and station par levels

• Master fryers, grills, and hot-holding standards; avoid re-fires

• Follow build charts to spec—portioning, saucing, and plating for consistency

Own Quality & Food Safety

• Verify doneness and temps; log critical controls (HACCP, FIFO, date labels)

• Keep stations clean, organized, and audit-ready mid-rush

• Communicate 86s, delays, and modifications to Expo/FOH before they impact guests

Prep Like a Pro

• Batch prep to targets with minimal waste; rotate and label everything

• Break down and set up stations quickly; restock proactively between waves

• Support teammates—jump where needed to keep the line moving

• Speed: Ticket times at/under target; quick recovery after spikes

• Accuracy: Zero missing items; re-fires under threshold

• Quality: Spec adherence, build integrity, temperature compliance

• Waste/Cost: Yield targets met; correct portion control

• Readiness: Cleanliness & line checks passed; station set before doors open

• Pace-driven—calm, fast, and precise in high volume

• Detail-obsessed—recipes, builds, and temps are non-negotiable

• Team-first—clear comms with Expo/FOH; you call out and you back up

• Able to stand for long periods and lift up to 50 lbs; comfortable with hot equipment

Preferred: High-volume QSR/fast casual experience; familiarity with line checks, prep lists, and digital temp logging

• Competitive hourly pay $14–$18 (location-based) + potential tip share

• Growth path (Trainer → BOH Lead → Sous/Assistant Kitchen Manager → Kitchen Manager)

• Meal perks, flexible scheduling, performance-driven culture

• Training on HHC speed systems, food safety, and consistency standards

1. Set the pace: Stations stocked, tools ready, timers on

2. Cook to spec: Recipe + build charts = no surprises at Expo

3. Talk early: Call backs/86s before they become guest issues

4. Finish strong: Clean as you go; reset for the next wave

HHC is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

Apply with your résumé and availability. Tell us about a time you beat the rush without sacrificing quality.