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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $21.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k Retirement Plan
Health Savings Account employer match
overtime pay
Learning and development opportunities
Employee Stock
employee discount
Job Description
Wonder is a dynamic and innovative company redefining the dining experience by making world-class food accessible to everyone, no matter where they live. Operating as a unique mealtime platform, Wonder offers a diverse menu that caters to a wide range of cravings by allowing customers to mix and match hundreds of dishes from over 20 exclusive restaurants in a single order. With zero delivery fees and convenient options for dine-in or pick-up, Wonder ensures that each dish is made fresh on-site by a dedicated culinary team and served hot, guaranteeing top-quality food and outstanding service at every touchpoint.
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Job Requirements
- 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 open availability, including night and weekend availability
Job Qualifications
- At least 1 year of experience supervising and or leading team members in a quick service restaurant 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
Job Duties
- Lead the restaurant team members in all aspects of service including 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 appropriate safety, sanitation, and hygiene practices are followed across all back-of-house areas and in line with cleaning schedules
- monitor kitchen operational costs and ensure budget guidelines are followed
- ensure all kitchen equipment is used safely, securely and is in full working order
- perform relevant briefings with front and back-of-house staff pre- and post-service
- ensure all operating and quality standards are met
- responsible for presenting a professional and ethical leadership style
- participate in training, coaching, and development for restaurant employees
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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