Cook- Night Shift

Aubergine Kitchen; Las Vegas (NV); On-site; USD 18,000 - 26,000; Full time

Benefits offered by this job

Employee discount

PTO

Referral program

Job summary

Aubergine Kitchen seeks a dependable cook for evening shifts in a fast-paced kitchen in Las Vegas. You will produce dinner items, manage cooling, and help ensure timely service while maintaining high standards of quality and safety.

We value teamwork and reliability; candidates must be 25+, have prior kitchen experience, and obtain a Food Handler Certificate within 14 days of hire. Schedule is 4pm–9:30pm with weekends; Sundays are closed.

Qualifications

• Must be 25+ years old.
• 30–40 hrs/week including weekends/holidays.
• Food Handler Certificate within 14 days of hire.

Responsibilities

• Dinner production and cooling for dinner service; manage leftovers to minimize waste.
• Maintain food safety and organize stations; ensure cleanliness by end of shift.
• Record handover notes for the morning team and support closing duties.

Skills

Multilingual

Food safety

Education

Food Handler Certificate

Job description

AUBERGINE KITCHEN

Cook — Night Shift

Reports To: Assistant Manager / GM

Shift: Evening shifts 4pm-9:30pm | Weekends included | Closed Sundays

Job Type: Full-Time

Pay: $16/hr

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.
• Pace and accuracy in a closing-shift environment; ability to stay calm during peak hours and hold standards through the end of service.
• 25+; prior experience in a restaurant or professional kitchen required.
• Completes Aubergine's onboarding and position-specific training; Food Handler Certificate within 14 days of hire (company-supported).
• Available 30–40 hrs/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).
• Able to stand/move for extended periods, lift/push/carry up to 50 lbs, and work around heat, steam, and cold.

WHAT YOU'LL DO

Dinner Production & Cooling

• Prepare protein batches for dinner service based on projected sales and par levels; manage leftovers responsibly to minimize waste.
• Measure and record food temperatures during cooking, cooling, and reheating, strictly following food safety procedures.

Food Safety & Organization

• Rotate all items using FIFO; maintain high food quality through closing — no shortcuts.
• Ensure all equipment and surfaces are clean, sanitized, and organized by end of shift.

Shift Handover & Support

• Communicate with the morning team through clear records of what was prepared and cooled; assist with closing duties.
• Monitor ingredient usage, report shortages, and flag equipment or safety issues to leadership.

BENEFITS

Employee discount, PTO, referral program.