Shift Supervisor (Evening and Overnight)

Wonder•New York, NY

About The Position

At Wonder, the Shift Supervisor oversees kitchen operations to support high food quality and customer service. The role leads restaurant team members across service, opening, preparation, and closing duties; coordinates with chef leadership and other departments; and helps maintain operational, safety, sanitation, and quality standards. The position supports overnight operations, with shifts generally falling between late evening and early morning. Schedules vary by location and business needs. The listed pay rate is $21.50 per hour, with an additional $2.00 per hour for hours worked between 12:00 AM and 5:00 AM. The job location is Jamaica. The position is available full-time or part-time. Wonder is a mealtime platform offering dishes from multiple restaurants in one order, with dine-in and pickup options at Wonder locations. The company owns and operates the dining experience, from recipe development to its supporting technology.

Requirements

At least 1 year of experience supervising or leading team members in a Quick Service Restaurant (QSR) or full-service restaurant.
Ability to lead and motivate a team in a fast-paced environment.
Attention to detail and a strong drive for efficiency and accuracy.
Professionalism and adherence to policies and procedures.
Effective verbal and written communication skills.
Strong team player.
Must be at least 18 years of age and legally authorized to work in the United States.
Must be able to lift 50 pounds.
Must be able to stand for a full shift while working.
Must be available to work evenings, overnights, and weekends.
Food Manager Certificate as required by State, County, or Local Health Departments.

Responsibilities

Lead restaurant team members in all aspects of service, including opening, preparation, and closing duties.
Work with chef leadership and other departments to ensure guests receive high-quality service.
Receive and process kitchen orders and deliveries according to company protocol.
Communicate with restaurant staff about stock levels and assist with supplies and ordering.
Ensure safety, sanitation, and hygiene practices are followed in back-of-house areas and in accordance with cleaning schedules.
Monitor kitchen operating costs and ensure budget guidelines are followed.
Ensure kitchen equipment is used safely and securely and remains in working order.
Conduct pre-service and post-service briefings with front- and back-of-house staff.
Ensure operating and quality standards are met.
Maintain a professional and ethical leadership style.
Participate in training, coaching, and development for restaurant employees.