Shift Supervisor (Evening and Overnight)

Wonder•Middletown Township, NJ

2d•Onsite

About The Position

At Wonder, we want to make world-class food within reach, no matter where you live. As a Shift Supervisor, you are a key part of that by overseeing our kitchen operations to ensure top-notch food quality and service for customers. Wonder is the mealtime platform built to feed every craving in one order. With Wonder, you can mix and match hundreds of dishes from 20+ exclusive restaurants in a single order, so everyone gets exactly what they’re craving. Enjoy everything from tacos to Thai with $0 delivery fees, plus dine-in or pick up at a Wonder location near you. Each dish is made to order on-site by our culinary team and served hot. Behind the scenes, Wonder owns and operates every step of the dining experience, from recipe development to the technology that powers our experience, allowing us to deliver quality, variety, and consistency at scale. Join us as we work to make great food more accessible.

Requirements

At least 1 year of experience supervising and 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
Demonstrates professionalism and adheres to policies and procedures
Must be able to exhibit effective verbal and written communication skills
Strong team player
Must be 21 years old and legally authorized to work in the US
Must be able to lift 50 pounds
Must be able to stand for a full shift while working
Must have availability to work evenings, overnights, and weekends

Responsibilities

Lead the restaurant team members in all aspects of service, including the opening, prep, and closing duties
Work together with the chef leadership team and other departments to ensure our guests receive the highest quality of service
Receive and process all kitchen orders and deliveries in line with company protocol
Maintain communication with the restaurant staff to ensure the team has enough stock and assist them with supplies and ordering
Ensure the appropriate safety, sanitation, and hygiene practices are followed across all back-of-house areas and in line with the cleaning schedules
Monitor the kitchen operational costs and ensure budget guidelines are followed
Ensure all kitchen equipment is used safely, securely and is in full working order
Perform the relevant briefings with front and back-of-house staff pre- and post-service
Ensure all operating and quality standards are met
Responsible for always presenting a professional and ethical leadership style
Participate in training, coaching, and development for restaurant employees