Kitchen Manager: Lead BOH & Grow into GM

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 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.