Kitchen Manager

The Opportunity

Aubergine Kitchen is a fast-growing, health-forward fast-casual brand operating across Utah, Arizona, Idaho, and Nevada — with several new locations opening in the next 18 months. Our mission is changing lives with real food, and we take pride in offering food that is both delicious and genuinely good for you.

As we grow, 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. This role is not about watching things happen from a distance. 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 at any given time.

What You Will OwnBack of House Operations

The Kitchen Manager is the operational backbone of the back of house during their shift. You own what comes out of the kitchen — its quality, its speed, and its consistency.

• 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, not just when it’s easy

• 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: stations set up correctly, surfaces clean, and nothing out of place before, during, or after service

Food Safety & Compliance

Food safety is non-negotiable. The Kitchen Manager is the last line of defense against practices that put guests at risk.

• Enforce all food safety standards, temperature protocols, and health regulations on every shift — no exceptions, 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