Cook - Night Shift

AUBERGINE AND COMPANY; Riverton (UT); On-site; USD 23,000 - 25,000; Full time

Benefits offered by this job

Employee discount

PTO

Referral program

Job summary

AUBERGINE KITCHEN is seeking an evening Cook — Night Shift to support dinner production and closing tasks in a fast-paced kitchen.

The role requires prior kitchen experience, ability to work 4pm-9:30pm with weekends, and lifting up to 50 lbs while maintaining high standards of food safety.

Qualifications

• Available 30–40 hours per week, including weekends/holidays.
• Must communicate in English; bilingual ability preferred (Spanish/Portuguese).
• 21+; prior restaurant or kitchen experience required.
• Food safety and proper handling required.

Responsibilities

• Dinner Production & Cooling: prepare protein batches based on sales; minimize waste.
• Food Safety & Organization: rotate items FIFO; maintain clean, sanitized surfaces.
• Shift Handover & Support: document work and assist closing duties; report shortages.

Skills

Multilingual communication (English/ES

Education

Food Handler Certificate (within 14 days)

Job description

AUBERGINE KITCHEN

Cook — Night Shift

Kitchen — Evening & Closing Production

Reports To: Assistant Manager / GM

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

Job Type: Full-Time

Pay: $17-18

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