Cook - Night Shift

AUBERGINE AND COMPANY - 2.0

Draper, UT Job Details Full-time $17 - $18 an hour 23 hours ago Benefits Paid time off Employee discount Referral program Qualifications Kitchen health and safety standards Food waste mitigation Food service closing procedures Food production Maintaining an organized workspace Stock rotation management Cooking Cleaning cooking equipment FIFO Food safety sanitizing procedures Temperature monitoring Portuguese Production batch processing Production records Safety protocol implementation Entry level Time/Temperature control for safety (TCS) Kitchen organization Communication with kitchen staff Full Job Description

AUBERGINE KITCHEN

Cook — Night Shift Kitchen —

Evening & Closing Production Reports To:

Assistant Manager /

GM Shift:

Evening shifts 4pm-10pm| Weekends included |

Closed Sundays Job Type:

Full-Time Pay:

$17-18 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. 21+; 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.