Kitchen Manager (PM)

AUBERGINE KITCHEN

Kitchen Manager (PM)

Back of House Leadership | Full-Time

Reports To: General Manager | Scope: Single Restaurant Unit

Schedule: Full-Time | PM shift | Closed Sundays & select holidays

Location: 676 S Edgewood Ln, Suite A100, Eagle, ID 83616

Pay: $17.50 per hour

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. 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 — the kind of kitchen you can be proud of running.

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.

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; manage prep readiness at the start of every shift (par levels, gaps).

Monitor line execution in real time — speed bottlenecks, quality drops, waste — and float across the kitchen where your team needs support most.

Maintain a clean, organized kitchen at all times: stations set up correctly, surfaces clean, nothing out of place before, during, or after service.

Food Safety & Compliance

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; conduct and document shift-opening and shift-closing food safety checks.

Maintain a kitchen