Cook - Night Shift

Aubergine and Company; St. George (VT); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Employee discount

PTO

Referral program

Job summary

Aubergine Kitchen is hiring a Cook for the night shift to support dinner production and closing procedures. The role requires staying energized through peak service, following food safety standards, and working Mon-Wed and Thu-Sat evenings with Sundays off.

Compensation is $17.00 per hour, guaranteed, with base pay plus tips. You must be 25+ with restaurant or kitchen experience and be able to stand for long periods, lift up to 50 lbs, and obtain a Food Handler Certificate within 14 days of

Qualifications

• 25+; prior experience in a restaurant or professional kitchen required.
• Food Handler Certificate within 14 days of hire (company-supported).
• Available 30–40 hrs/week incl. weekends/holidays.
• Stand/move for extended periods, lift up to 50 lbs, and work around heat, steam, and cold.

Responsibilities

• 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.
• 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.

Skills

English

Spanish

Portuguese

Job description

AUBERGINE KITCHEN

Cook — Night Shift

Kitchen — Evening & Closing Production

Reports To: Assistant Manager / GM

Shift: Mon-Wed 3pm-10pm; Thu-Sat 3pm-10pm | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $17.00/hr guaranteed (base + tips)

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.

Aubergine Kitchen is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, veteran status, or any other protected characteristic under applicable law.