Kitchen Manager
- Compensation
- $17–$18 / hr
- Location
- St. George, UT
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Part time
- Experience
- Not specified
- Category
- Hospitality
- Posted
Must have
- 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.
Full description
AUBERGINE KITCHENKitchen 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 holidaysJob 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 OWNBack 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.