Kitchen Manager

AUBERGINE AND COMPANY; Saint George (UT); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Meal benefits

PTO

Leadership development path

Job summary

Aubergine Kitchen is seeking Kitchen Managers to lead back of house operations across Utah locations. You will supervise line, prep, and expediting, uphold food safety, and coach team members.

The role is a float position with AM or PM shifts and requires hands-on leadership in fast-paced service. We value internal promotion, strong kitchen standards, and development through coaching, with meals, PTO, and leadership growth opportunities included.

Qualifications

• Spanish or Portuguese fluency required.
• English fluency is helpful but not required.
• Food Handler Certificate within 14 days of hire.
• Food Manager Certification within 60 days of hire.
• Must be at least 25 years old; exceptions for exceptional candidates.
• Availability Monday through Saturday (closed Sundays in most locations).
• Ability to stand, walk, and remain active; able to lift up to 50 lbs.
• Must complete Aubergine's training and Kitchen Manager certification.

Responsibilities

• Run the full back of house during assigned shift, maintaining pace and standards.
• Ensure all items meet food quality and presentation standards.
• Manage prep readiness and par levels before service.
• Monitor line execution for speed, quality, and waste; correct in real time.
• Float across kitchen to support line, prep, or expediting as needed.
• Maintain a clean, organized kitchen at all times.

Skills

Back of house leadership

Food safety

Communication

Team development

Education

Food Handler Certificate

Food Manager Certification

Job description

AUBERGINE KITCHEN

Kitchen Manager

Back of House Leadership | Full-Time & Part-Time

Reports To: General Manager

Scope: Single Restaurant Unit

Schedule: Tuesday-Saturday, 2pm-Close | Closed Sundays & select holidays

Job Type: Full-Time & Part-Time

THE OPPORTUNITY

Aubergine Kitchen is a fast-growing, health-forward fast-casual brand operating across Utah, Arizona, Idaho, and Nevada. Our mission is changing lives with real food, and we take pride in offering food that is both delicious and genuinely good for you.

We need Kitchen Managers who own the back of house: leaders who set the pace in the kitchen, uphold food quality and safety on every shift, and develop the cooks and prep team around them. The best Kitchen Managers at Aubergine are on the line, in the prep area, and in the moments that define whether a shift goes well or falls short.

The Kitchen Manager reports directly to the General Manager and is the primary operations leader for the back of house during their assigned shift (AM or PM). This is a float role: you move around to ensure all kitchen processes and details are happening to our standard and you help where the kitchen needs you most.

WHY AUBERGINE

• Career momentum: Aubergine loves to promote from within.
• A brand worth leading: Scratch-made food, clean ingredients, and a menu guests genuinely love.
• Real development: A GM and District Manager who invest in your growth with coaching, feedback, and real ownership over your kitchen.
• Meaningful upside: Competitive compensation, meal benefits, and performance-linked growth for strong performers.

WHAT YOU WILL OWN

Back of House Operations

• Run the full back of house during your assigned shift (line, prep, and expediting) with the authority and presence to set the pace and hold the standard.
• Ensure every item leaving the kitchen meets Aubergine's food quality and presentation standards, every time.
• Manage prep readiness at the start of every shift: verify par levels, identify gaps, and direct the team to resolve them before service begins.
• Monitor line execution in real time, watching for speed bottlenecks, quality drops, and waste patterns, and correcting them in the moment.
• Float across the kitchen as needed, stepping onto the line, into prep, or onto expediting based on where your team needs support most.
• Maintain a clean, organized kitchen at all times.

Food Safety & Compliance

• Enforce all food safety standards, temperature protocols, and health regulations on every shift, with no exceptions and no shortcuts.
• Ensure proper food storage, FIFO rotation, and labeling across all back of house inventory.
• Conduct and document shift-opening and shift-closing food safety checks.
• Maintain a kitchen that would pass a health inspection on any given day.

Inventory & Waste Control

• Assist the GM with inventory management: verify deliveries for accuracy and quality, flag discrepancies, and update counts.
• Monitor ingredient usage and waste throughout the shift and flag patterns that affect food cost.
• Maintain accurate prep logs and communicate upcoming shortages before they affect service.

Team Development

• Onboard new back of house team members and actively coach them during training, explaining the why behind Aubergine's standards.
• Provide direct, in-the-moment feedback that makes people improve, not shut down.
• Build a back of house culture built on consistency, excellence, accountability, mutual respect, and joyful teamwork.

Equipment, Facility & Partnership with the GM

• Perform shift-level equipment checks and flag maintenance needs before they become disruptions.
• Provide the GM with an honest, complete shift recap after every shift.
• Execute new menu launches and operational changes with precision, ensuring the kitchen team is trained and ready.

COMPENSATION & BENEFITS

Compensation is competitive with kitchen leadership roles at comparable brands. Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and access to Aubergine's leadership development path.

YOU BRING

• Prior experience in a back of house kitchen role (line cook, prep lead, or kitchen supervisor experience preferred).
• A genuine commitment to food quality and food safety.
• The ability to stay calm and execute under pressure during high-volume service.
• Strong communication skills and organizational discipline.
• A development mindset: you are interested in making the people around you better.

REQUIREMENTS

• Spanish or Portuguese fluency required. English fluency is helpful and encouraged but not required for this role.
• Food Handler Certificate within 14 days of hire and Food Manager Certification within 60 days of hire (company support provided).
• Must be at least 25 years of age; prior relevant experience is required. Exceptional candidates under 25 may be considered case by case.
• Availability Monday through Saturday, including most holidays (closed Sundays in most locations and on Thanksgiving, Christmas, and the 4th of July).
• Ability to stand, walk, and remain active on the floor for extended periods; ability to lift up to 50 lbs.
• Must successfully complete Aubergine's training program and Kitchen Manager certification.

ABOUT AUBERGINE KITCHEN

Aubergine Kitchen is a premium, health-forward fast casual restaurant brand built around fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We invest in our leaders, promote from within, and build careers alongside a growing brand. Our Kitchen Managers become GMs.

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.