Shift Supervisor (Evening and Overnight)

Wonder•York, PA

4d•Onsite

About The Position

At Wonder, the Shift Supervisor oversees kitchen operations to help ensure high-quality food and service for customers. The role leads restaurant team members through service, opening, preparation, and closing duties, and works with chef leadership and other departments to support restaurant operations. The position supports overnight operations, with shifts generally occurring between late evening and early morning; schedules vary by location and business needs. Pay is $18.50 per hour, with an additional $2.00 per hour for hours worked between 12:00 AM and 5:00 AM. The position is offered full-time or part-time.

Requirements

At least 1 year of experience supervising or leading team members in a quick-service 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 skills.
Must be at least 18 years old and legally authorized to work in the United States.
Must be able to lift 50 pounds and stand for a full shift while working.
Must be available to work evenings, overnights, and weekends.
Food Manager Certificate as required by applicable state, county, or local health departments.

Responsibilities

Lead restaurant team members in service, including opening, preparation, and closing duties.
Work with chef leadership and other departments to provide high-quality guest 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 according to 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- and post-service briefings with front- and back-of-house staff.
Ensure operating and quality standards are met.
Present a professional and ethical leadership style.
Participate in training, coaching, and development of restaurant employees.