Night Kitchen Lead: $2/hr Overnight Premium

Wonder-c9247c0; Westport (CT); On-site; USD 29,000 - 32,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401K Retirement Plan

HSA Employer match

Life Insurance

Employee Stock

Employee Discount

Job summary

Wonder is seeking a Shift Supervisor to oversee kitchen operations at our Westport location. You will lead the restaurant team through opening, prep and closing tasks, ensuring top-quality food and service for guests.

Collaborate with chefs and other departments to maintain high standards while managing orders, supplies, and safety compliance. You will monitor costs, uphold budget guidelines, and coach staff to perform at their best in a dynamic environment.

Qualifications

• At least 1 year of experience supervising in a QSR or full-service restaurant.
• Ability to lead and motivate a team in a fast-paced environment.
• Attention to detail and a drive for efficiency and accuracy.
• Must be 21 years old and legally eligible to work in the US.
• Food Manager Certificate as required by state regulations.

Responsibilities

• Lead the restaurant team in opening, prep, and closing duties.
• Coordinate with chef leadership and other departments to ensure quality and service.
• Receive and process kitchen orders and deliveries per protocol.
• Maintain stock levels and assist with supplies and ordering.
• Ensure safety, sanitation, and hygiene across back-of-house areas.
• Monitor operating costs and adhere to budget guidelines.
• Ensure equipment is safe, functional and properly used.
• Conduct pre- and post-service briefings with front and back-of-house staff.

Skills

Team leadership

Communication

Attention to detail

Fast-paced environment

Physical endurance

Education

Food Manager Certificate

Job description

Wonder is seeking a Shift Supervisor to oversee kitchen operations at our Westport location. You will lead the restaurant team through opening, prep and closing tasks, ensuring top-quality food and service for guests.

Collaborate with chefs and other departments to maintain high standards while managing orders, supplies, and safety compliance. You will monitor costs, uphold budget guidelines, and coach staff to perform at their best in a dynamic environment.