Cook - Night Shift

AUBERGINE AND COMPANY; Mesa (AZ); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Employee discount

PTO

Referral program

Job summary

Aubergine Kitchen is seeking a Cook for the night shift in a busy dining setting. You will handle dinner production and closing duties, ensuring safety and quality throughout the shift.

Candidates should be able to communicate in English, Spanish, or Portuguese, work 30–40 hours weekly including weekends, and complete onboarding with a Food Handler Certificate within 14 days. Pay is $17 per hour, with weekend coverage expected.

Qualifications

• English, Spanish, or Portuguese proficiency.
• Close-shift pace and accuracy; stay calm during peak hours.
• 21+; prior restaurant or kitchen experience.

Responsibilities

• Prepare protein batches for dinner service based on projected sales and par levels; minimize waste.
• Measure and record food temperatures during cooking, cooling, and reheating per food safety procedures.
• Rotate all items using FIFO; maintain high quality through closing.

Skills

English

Spanish

Portuguese

Closing shift

Work ethic

21+

Job description

AUBERGINE KITCHEN

Cook — Night Shift

Kitchen — Evening & Closing Production

Reports To: Assistant Manager / GM

Shift: Evening shifts | Weekends included | Closed Sundays

Job Type: Full-Time

Pay: $17

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.
• 21+; 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.