AUBERGINE KITCHEN

Server

Reports To: General Manager

Shift: Monday–Saturday | Shifts include weekends | Closed Sundays

Job Type: Full-Time

Pay: $17

WHAT WE'RE LOOKING FOR

• Strong English fluency required for this location; bilingual Spanish or Portuguese a plus.

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported)

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cook — Night Shift

Reports To: Assistant Manager / GM

Shift: Evening shifts 4pm-9:30pm | Weekends included | Closed Sundays

Job Type: Full-Time

Pay: $16/hr

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.

• 25+; 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.

AUBERGINE KITCHEN - SLC Aiport

Cashier

Reports To: Customer Service Manager / GM

Shift: Shifts include weekends 6am-1:30pm or 1:30pm-9pm|

Job Type: Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Full English fluency required — non-negotiable for this role; genuine warmth and hospitality instincts are the other non-negotiable.

• Speed and accuracy in a high-volume environment; composure with difficult guests; curiosity to know the menu deeply.

• 18+; prior customer-facing restaurant experience preferred, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays 

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Interaction & Order Accuracy

• Greet every guest with genuine warmth, guide them through the menu confidently, and suggest add-ons based on what they're actually ordering.

• Input every order into Toast POS accurately and efficiently; catch errors before they reach the kitchen; answer the phone professionally.

Counter Standards & Guest Recovery

• Keep the counter, display case, and self-service station clean, stocked, and visually professional at all times.

• Own guest recovery when something goes wrong — stay calm, resolve it, escalate when needed, and follow up to confirm satisfaction.

Team Contribution

• Communicate clearly with the kitchen for order accuracy and smooth handoffs; support the floor during peak periods without being asked.

• Night shift cashiers assist with closing duties: cleaning, restocking, and a full front-of-house check.

BENEFITS

Employee discount, PTO, referral program.

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 Assistant Managers who are ready to step into the leadership gap — running shifts with confidence, developing the crew around them, and partnering closely with the GM to keep the restaurant performing at a high level.

This is not a background role. The best AMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the habits and relationships that make great teams possible. If you are looking to grow into a GM role, this is where that path begins.

What You Will Own

Shift Leadership & Daily Operations

• Run assigned shifts across both front and back of house — organized, present, and setting the pace for the team

• Ensure all processes are executed to Aubergine Kitchen standards every shift, not just when the GM is watching

• Monitor the floor, identify what needs attention, and step in or redirect without waiting to be asked

• Maintain compliance with food safety standards and health regulations during every shift you lead

• Prepare shift recaps for the GM that honestly reflect what happened — successes, challenges, and what you did about them

Team Development

The most important thing an Assistant Manager does at Aubergine is help the people around them get better.

• Support the onboarding of new team members and act as a coach during training — not just an observer

• Provide direct, constructive feedback in the moment — the kind that makes people improve, not shut down

• Know where each person on your shift stands and what they need to take the next step

• Cultivate a team culture built on positivity, accountability, and genuine care for each other and the guest

Guest Experience

• Set the standard for hospitality during your shifts — model the experience you want your team to deliver

• Resolve guest complaints with empathy, speed, and a solution — turning difficult moments into reasons to return

• Build real relationships with regular guests and make every person who walks in feel like they are in the right place

Operations & Standards

• Assist with inventory management: receiving, storage, FIFO rotation, and waste minimization

• Collaborate with the GM on cost awareness and identifying opportunities to tighten operational efficiency

• Perform equipment and facility checks during your shifts and escalate issues before they become disruptions

• Support the execution of new menu launches and operational rollouts — ensuring your team is trained and ready

• Step into any station when the team needs it — line, front counter, prep, or guest-facing support

Support for Growth Initiatives

• Execute operational changes and new standards introduced by the GM or corporate — translate direction into team action

• Identify what is not working on your shifts and bring solutions to the GM, not just observations

• Participate in the continuous improvement mindset that defines Aubergine: every shift is a chance to do it better

Compensation & Benefits

Compensation is competitive with Assistant Manager roles at comparable fast-casual brands and reflects the full scope of this position.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and access to Aubergine’s leadership development path.

Who We Are Looking For

We are looking for a developing restaurant leader who is ready to take real ownership of their shifts, their team, and their own growth. Someone who leads by example. Someone who is honest about what is working and what is not. Someone who is energized by a growing brand and sees this role as the start of something, not the ceiling.

You Bring:

• Prior experience in a restaurant environment — shift lead, keyholder, or supervisory experience is preferred but not required

• A genuine interest in developing people, not just completing tasks

• Ability to stay composed and make sound decisions during high-volume, high-pressure situations

• Strong interpersonal communication — you give feedback in a way that lands, and you keep the team aligned

• Attention to detail and follow-through on operational and service standards

• A proactive, growth-oriented mindset — you look for what needs to be done before someone has to ask

You Lead Like This:

• You are on the floor — present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it

• You are honest with your team and your GM about what is actually happening during your shifts

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual in English and Spanish or Portuguese — required

• Must be at least 18 years of age

• Food Handler Certificate required within 14 days of hire — company support provided

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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 leadership-specific certification

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our Assistant Managers become GMs. Our GMs become District Managers. We are growing fast enough that the right leaders will grow with us.

AUBERGINE KITCHEN

Smoothie & Dessert Station

Smoothie & Dessert Station — FOH

Reports To: General Manager

Shift: Shifts 4pm-9pm include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese; basic English functional for tickets and leadership communication.

• Genuine attention to detail; ability to follow recipes precisely; speed and stamina for high-volume periods.

• 18+; prior experience with desserts, beverages, or customer service preferred, not required.

• Completes Aubergine's onboarding program and smoothie station certification; Food Handler Certificate within 14 days of hire (company-supported).

• Available 20–40 hrs/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/move for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Stocking

• Prepare the right quantity of each item for your shift and restock ingredients continuously (frozen fruits, almond butter, dates, acaí, etc.).

• Monitor inventory and notify your manager when items run low; organize items with proper labeling, dating, and FIFO rotation.

Product Prep & Guest Service

• Prepare smoothies, acaí bowls, ice cream, lemonades, and desserts following exact recipes and measurements, with attention to presentation.

• Carefully follow all dietary restrictions and modifications; move with speed and precision during peak hours.

Cleanliness & Team Support

• Apply sanitizer daily, clean the lemonade area and ice cream machine on schedule, and keep freezer/fridge storage clean and organized.

• Coordinate with the breakfast station on shared products and communicate with the kitchen and FOH team to maintain flow.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cook — Night Shift

Kitchen — Evening & Closing Production

Reports To: Assistant Manager / GM

Shift: Evening shifts 4pm-9:30pm| 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.

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.

AUBERGINE KITCHEN

Runner / Busser

Front of House & Dining Room

Reports To: General Manager

Shift: Shifts Monday - Saturday 11am-4pm | include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Strong English fluency required; bilingual Spanish or Portuguese strongly preferred.

• Personal maturity, confidence, and genuine warmth with guests; composure when something goes wrong.

• 18+ (this role requires the maturity and presence that comes with experience); prior guest-facing/hospitality experience strongly preferred.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Service & Delivery

• Deliver orders to tables accurately, promptly, and with a friendly presence; confirm the order is correct and respond quickly to concerns.

Dining Room & Facility

• Keep the dining area clean and organized — clear plates, wipe tables, sweep floors — and restock customer-facing items throughout your shift.

• Periodically check restrooms for cleanliness and supplies; flag maintenance needs immediately.

Team Support

• Communicate clearly with the kitchen and leadership to ensure order accuracy and speed; support the cashier and front team as needed.

• Night shift Runners assist with closing duties, including cleaning tasks across areas.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Server

Production Line — Small Location

Reports To: General Manager

Shift: Monday–Saturday morning and evenings| Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Strong English fluency required for this location; bilingual Spanish or Portuguese a plus.

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cashier

Front of House — Counter

Reports To: Customer Service Manager / GM

Shift: Shifts Monday - Saturday mornings and evenings | include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Full English fluency required — non-negotiable for this role; genuine warmth and hospitality instincts are the other non-negotiable.

• Speed and accuracy in a high-volume environment; composure with difficult guests; curiosity to know the menu deeply.

• 18+; prior customer-facing restaurant experience preferred, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Interaction & Order Accuracy

• Greet every guest with genuine warmth, guide them through the menu confidently, and suggest add-ons based on what they're actually ordering.

• Input every order into Toast POS accurately and efficiently; catch errors before they reach the kitchen; answer the phone professionally.

Counter Standards & Guest Recovery

• Keep the counter, display case, and self-service station clean, stocked, and visually professional at all times.

• Own guest recovery when something goes wrong — stay calm, resolve it, escalate when needed, and follow up to confirm satisfaction.

Team Contribution

• Communicate clearly with the kitchen for order accuracy and smooth handoffs; support the floor during peak periods without being asked.

• Night shift cashiers assist with closing duties: cleaning, restocking, and a full front-of-house check.

BENEFITS

Employee discount, PTO, referral program.

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 Assistant Managers who are ready to step into the leadership gap — running shifts with confidence, developing the crew around them, and partnering closely with the GM to keep the restaurant performing at a high level.

This is not a background role. The best AMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the habits and relationships that make great teams possible. If you are looking to grow into a GM role, this is where that path begins.

What You Will Own

Shift Leadership & Daily Operations

• Run assigned shifts across both front and back of house — organized, present, and setting the pace for the team

• Ensure all processes are executed to Aubergine Kitchen standards every shift, not just when the GM is watching

• Monitor the floor, identify what needs attention, and step in or redirect without waiting to be asked

• Maintain compliance with food safety standards and health regulations during every shift you lead

• Prepare shift recaps for the GM that honestly reflect what happened — successes, challenges, and what you did about them

Team Development

The most important thing an Assistant Manager does at Aubergine is help the people around them get better.

• Support the onboarding of new team members and act as a coach during training — not just an observer

• Provide direct, constructive feedback in the moment — the kind that makes people improve, not shut down

• Know where each person on your shift stands and what they need to take the next step

• Cultivate a team culture built on positivity, accountability, and genuine care for each other and the guest

Guest Experience

• Set the standard for hospitality during your shifts — model the experience you want your team to deliver

• Resolve guest complaints with empathy, speed, and a solution — turning difficult moments into reasons to return

• Build real relationships with regular guests and make every person who walks in feel like they are in the right place

Operations & Standards

• Assist with inventory management: receiving, storage, FIFO rotation, and waste minimization

• Collaborate with the GM on cost awareness and identifying opportunities to tighten operational efficiency

• Perform equipment and facility checks during your shifts and escalate issues before they become disruptions

• Support the execution of new menu launches and operational rollouts — ensuring your team is trained and ready

• Step into any station when the team needs it — line, front counter, prep, or guest-facing support

Support for Growth Initiatives

• Execute operational changes and new standards introduced by the GM or corporate — translate direction into team action

• Identify what is not working on your shifts and bring solutions to the GM, not just observations

• Participate in the continuous improvement mindset that defines Aubergine: every shift is a chance to do it better

Compensation & Benefits

Compensation is competitive with Assistant Manager roles at comparable fast-casual brands and reflects the full scope of this position.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and access to Aubergine’s leadership development path.

Who We Are Looking For

We are looking for a developing restaurant leader who is ready to take real ownership of their shifts, their team, and their own growth. Someone who leads by example. Someone who is honest about what is working and what is not. Someone who is energized by a growing brand and sees this role as the start of something, not the ceiling.

You Bring:

• Prior experience in a restaurant environment — shift lead, keyholder, or supervisory experience is preferred but not required

• A genuine interest in developing people, not just completing tasks

• Ability to stay composed and make sound decisions during high-volume, high-pressure situations

• Strong interpersonal communication — you give feedback in a way that lands, and you keep the team aligned

• Attention to detail and follow-through on operational and service standards

• A proactive, growth-oriented mindset — you look for what needs to be done before someone has to ask

You Lead Like This:

• You are on the floor — present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it

• You are honest with your team and your GM about what is actually happening during your shifts

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual in English and Spanish or Portuguese — required

• Must be at least 18 years of age

• Food Handler Certificate required within 14 days of hire — company support provided

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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 leadership-specific certification

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our Assistant Managers become GMs. Our GMs become District Managers. We are growing fast enough that the right leaders will grow with us.

AUBERGINE KITCHEN

Runner / Busser

Front of House & Dining Room

Reports To: General Manager

Shift: Thursday - Saturday 4pm-9:30pm Closed Sundays

Job Type: Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Strong English fluency required; bilingual Spanish or Portuguese strongly preferred.

• Personal maturity, confidence, and genuine warmth with guests; composure when something goes wrong.

• 18+ (this role requires the maturity and presence that comes with experience); prior guest-facing/hospitality experience strongly preferred.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Service & Delivery

• Deliver orders to tables accurately, promptly, and with a friendly presence; confirm the order is correct and respond quickly to concerns.

Dining Room & Facility

• Keep the dining area clean and organized — clear plates, wipe tables, sweep floors — and restock customer-facing items throughout your shift.

• Periodically check restrooms for cleanliness and supplies; flag maintenance needs immediately.

Team Support

• Communicate clearly with the kitchen and leadership to ensure order accuracy and speed; support the cashier and front team as needed.

• Night shift Runners assist with closing duties, including cleaning tasks across areas.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Server

Production Line — Small Location

Reports To: General Manager

Shift: Monday–Saturday | Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Strong English fluency required for this location; bilingual Spanish or Portuguese a plus.

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

• Shifts Monday - Saturday 11am-4pm or 4pm-9:30pm

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Breakfast Station

Breakfast Station — FOH & BOH

Reports To: General Manager

Shift: Early shifts 7am-11am | Weekends included | Closed Sundays

Job Type: Full-Time, Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Basic English sufficient to follow tickets and communicate with guests and team members.

• Skill in food prep with attention to presentation and portioning; speed, focus, and stamina for an early, fast-paced environment.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Service

• Calibrate equipment and prepare all breakfast items (eggs, toasts, sides, smoothies, acaí, ice cream, desserts) per standardized recipes.

• Assist at the register and support the smoothie station through 11:00 a.m.; follow dietary restrictions accurately.

Station Cleanliness & Organization

• Open and organize the cold line with FIFO rotation; keep your workstation clean, organized, and sanitized throughout the shift.

• Fully restock ingredients and supplies before, during, and after your shift (tasks may vary by location).

Team Support

• Assist other areas as needed — cleaning, dishwashing, restocking, or rush support.

• Maintain shift records and communicate clearly about what's prepped and what's needed for the next shift.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cook — Night Shift

Kitchen — Evening & Closing Production

Reports To: Assistant Manager / GM

Shift: Evening shifts | Weekends included | Closed Sundays

Job Type: Full-Time

Pay: $17

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.

AUBERGINE KITCHEN

Food Prep

Kitchen — Prep Area

Reports To: General Manager

Shift: Early shifts Monday - Saturday | Weekends included | Closed Sundays

Job Type: Full-Time & Part-Time, 7am-2pm

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.

• Speed and efficiency with repetitive tasks; ability to follow instructions carefully and stay focused under pressure.

• 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

Ingredient Preparation

• Prepare ingredients, sauces, and dressings per instructions and company recipes — washing, peeling, chopping, and slicing with precision.

• Strictly follow portioning guidelines to ensure consistent flavor, appearance, and quality in every batch.

Food Safety & Organization

• Organize and rotate all items using FIFO; label products with date and name per Aubergine's standards.

• Keep your workstation clean, organized, and compliant with food safety standards throughout the shift.

Communication

• Inform your manager immediately if a recipe, ingredient, or instruction is unclear, incorrect, or unavailable.

BENEFITS

Employee discount, PTO, referral program.

he 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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

**Key Responsibilities:**

• - **Identify Needs:** Collaborate with the Head Chef and kitchen staff to determine ingredient and supply requirements based on menu plans and customer demand.
• - **Supplier Sourcing:** Research, identify, and evaluate potential suppliers, prioritizing those who offer high-quality, sustainable, and cost-effective products.
• - **Negotiation:** Negotiate contracts and terms with suppliers to secure the best possible pricing, quality, and delivery schedules.
• - **Order Management:** Place orders, track shipments, and ensure timely delivery of products. Address any issues with orders promptly and effectively.
• - **Quality Control:** Inspect incoming products to ensure they meet our quality standards. Work with suppliers to resolve any quality concerns.
• - **Inventory Management:** Monitor inventory levels and manage stock to prevent overstocking or shortages. Implement inventory control procedures.
• - **Compliance:** Ensure all procurement activities comply with food safety regulations and other relevant legal requirements.
• - **Sustainability:** Advocate for and implement sustainable sourcing practices that align with the restaurant’s environmental and health-focused goals.
• - **Reporting:** Maintain accurate records of purchases, pricing, and supplier performance. Provide regular reports to the Head Chef and management team.
• **cost analysis** and control of purchased items

**Qualifications:**

- Bachelor’s degree in Supply Chain Management, Business Administration, or a related field.

- Proven experience in procurement, preferably in the food and beverage industry.

- Strong negotiation and communication skills.

- Excellent organizational and time-management abilities.

- Knowledge of food safety regulations and sustainability practices.

- Proficiency in procurement software and Microsoft Office Suite.

- Ability to work independently and as part of a team.

**Benefits:**

- Competitive salary

- Health and wellness benefits

- Opportunity for growth within a rapidly expanding company

- Employee discounts

- Dynamic and supportive work environment

Job Type: Full-time

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Referral program

Work Location: In person

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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

POSITION SUMMARY

Shift times: Monday-Friday 4am-12pm | 

The Baker is responsible for the daily production of breads, croissants, laminated doughs,

and other bakery products at Aubergine Kitchen, ensuring quality, consistency, and food

safety throughout every stage of the production process.

This position plays a key role in the Production Center by preparing products according to

company recipes, operational standards, and specifications while helping deliver fresh,

high-quality baked goods that support our mission of changing people's lives with real

food.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Production

• Prepare breads, croissants, laminated doughs, and other bakery products following

Aubergine Kitchen recipes and quality standards.

• Prepare doughs, perform fermentation, lamination, shaping, proofing, and baking

processes.

• Assist in the production of cakes, cookies, and other baked goods.

• Ensure all products meet company standards for quality, consistency, freshness,

and presentation.

Quality Control

• Follow standardized recipes, measurements, and production procedures.

• Inspect ingredients before use to ensure freshness and quality.

• Monitor product quality throughout all stages of production.

• Immediately report quality concerns or ingredient shortages to the Production

Manager or supervisor.

Organization and Food Safety

• Maintain a clean, organized, and sanitary production area at all times.

• Clean and sanitize equipment, utensils, and work surfaces according to company

procedures.

• Properly store ingredients and finished products using the FIFO (First In, First Out)

inventory method.

• Help minimize food waste while maintaining the highest quality standards.

• Follow all company food safety policies and Health Department regulations.

Teamwork

• Work collaboratively with the Production Center team to meet daily production

schedules.

• Assist in other production tasks as needed.

• Maintain clear, respectful, and professional communication with supervisors and

team members.

QUALIFICATIONS

Required

• Strong organizational skills and attention to detail.

• Ability to work efficiently in a fast-paced production environment.

• Ability to work well both independently and as part of a team.

• Availability of working 40 hours per week.

Preferred

• Experience producing cakes, croissants, cookies pastry kitchen, or food production

facility.

• Knowledge of artisan bread and pastry techniques.

• Experience with product quality control and production standardization.

• Ability to maintain productivity and quality under demanding production schedules.

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods throughout the workday.

• Ability to lift, push, pull, and carry ingredients, supplies, and equipment as needed.

• Ability to work in varying temperatures, including hot baking areas and refrigerated

environments.

• Ability to perform repetitive motions associated with commercial baking and food

production.

WHAT WE EXPECT

At Aubergine Kitchen, we are looking for professionals who are passionate about baking,

committed to excellence, and dedicated to producing fresh, high-quality products every

day. Our Bakers are expected to demonstrate responsibility, consistency, teamwork,

attention to detail, and a strong commitment to quality while helping fulfill our mission of

changing people's lives with real food.

Breakfast Station

Breakfast Station — FOH & BOH

Reports To: General Manager

Shift: Monday-Saturday 7am-1:30pm| Weekends included | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Basic English sufficient to follow tickets and communicate with guests and team members.

• Skill in food prep with attention to presentation and portioning; speed, focus, and stamina for an early, fast-paced environment.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Service

• Calibrate equipment and prepare all breakfast items (eggs, toasts, sides, smoothies, acaí, ice cream, desserts) per standardized recipes.

• Assist at the register and support the smoothie station through 11:00 a.m.; follow dietary restrictions accurately.

Station Cleanliness & Organization

• Open and organize the cold line with FIFO rotation; keep your workstation clean, organized, and sanitized throughout the shift.

• Fully restock ingredients and supplies before, during, and after your shift (tasks may vary by location).

Team Support

• Assist other areas as needed — cleaning, dishwashing, restocking, or rush support.

• Maintain shift records and communicate clearly about what's prepped and what's needed for the next shift.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Smoothie & Dessert Station

Smoothie & Dessert Station — FOH

Reports To: General Manager

Shift: Monday - Saturday 4pm-10pm |Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese; basic English functional for tickets and leadership communication.

• Genuine attention to detail; ability to follow recipes precisely; speed and stamina for high-volume periods.

• 18+; prior experience with desserts, beverages, or customer service preferred, not required.

• Completes Aubergine's onboarding program and smoothie station certification; Food Handler Certificate within 14 days of hire (company-supported).

• Available 20–40 hrs/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/move for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Stocking

• Prepare the right quantity of each item for your shift and restock ingredients continuously (frozen fruits, almond butter, dates, acaí, etc.).

• Monitor inventory and notify your manager when items run low; organize items with proper labeling, dating, and FIFO rotation.

Product Prep & Guest Service

• Prepare smoothies, acaí bowls, ice cream, lemonades, and desserts following exact recipes and measurements, with attention to presentation.

• Carefully follow all dietary restrictions and modifications; move with speed and precision during peak hours.

Cleanliness & Team Support

• Apply sanitizer daily, clean the lemonade area and ice cream machine on schedule, and keep freezer/fridge storage clean and organized.

• Coordinate with the breakfast station on shared products and communicate with the kitchen and FOH team to maintain flow.

BENEFITS

Employee discount, PTO, referral program.

Cashier

Front of House — Counter

Reports To: Customer Service Manager / GM

Shift: Monday- Saturday 9am-3:30pm Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Full English fluency required — non-negotiable for this role; genuine warmth and hospitality instincts are the other non-negotiable.

• Speed and accuracy in a high-volume environment; composure with difficult guests; curiosity to know the menu deeply.

• 21+; prior customer-facing restaurant experience preferred, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Interaction & Order Accuracy

• Greet every guest with genuine warmth, guide them through the menu confidently, and suggest add-ons based on what they're actually ordering.

• Input every order into Toast POS accurately and efficiently; catch errors before they reach the kitchen; answer the phone professionally.

Counter Standards & Guest Recovery

• Keep the counter, display case, and self-service station clean, stocked, and visually professional at all times.

• Own guest recovery when something goes wrong — stay calm, resolve it, escalate when needed, and follow up to confirm satisfaction.

Team Contribution

• Communicate clearly with the kitchen for order accuracy and smooth handoffs; support the floor during peak periods without being asked.

• Night shift cashiers assist with closing duties: cleaning, restocking, and a full front-of-house check.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Breakfast Station

Breakfast Station — FOH & BOH

Reports To: General Manager

Shift: Early shifts Monday - Saturday 7am-1:30pm | Weekends included | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Basic English sufficient to follow tickets and communicate with guests and team members.

• Skill in food prep with attention to presentation and portioning; speed, focus, and stamina for an early, fast-paced environment.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Service

• Calibrate equipment and prepare all breakfast items (eggs, toasts, sides, smoothies, acaí, ice cream, desserts) per standardized recipes.

• Assist at the register and support the smoothie station through 11:00 a.m.; follow dietary restrictions accurately.

Station Cleanliness & Organization

• Open and organize the cold line with FIFO rotation; keep your workstation clean, organized, and sanitized throughout the shift.

• Fully restock ingredients and supplies before, during, and after your shift (tasks may vary by location).

Team Support

• Assist other areas as needed — cleaning, dishwashing, restocking, or rush support.

• Maintain shift records and communicate clearly about what's prepped and what's needed for the next shift.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Assistant Cook

Kitchen — Morning & Night

Reports To: Lead Cook / Assistant Manager

Shift: Monday - Saturday 8am-3pm | Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.

• Willingness to learn from lead cooks; sense of urgency and accuracy in a fast-paced kitchen; punctual, organized, and detail-oriented.

• 25+; 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

Production Support

• Assist preparing proteins, sauces, and hot items per the lead cook's instructions; support cooking, reheating, cooling, and storing with accurate temperature recording.

• Keep the production area and line stocked with proteins and sauces throughout service.

Food Safety & Organization

• Label and organize food items respecting expiration dates and FIFO rotation.

• Clean and sanitize equipment, utensils, and surfaces during and after the shift; report missing ingredients or damaged equipment immediately.

Shift Communication & Support

• Document what was prepared or cooled for the next shift; support lead cooks with opening/closing organization.

• Night shift Assistant Cooks assist with closing duties; support other stations as needed.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cashier

Front of House — Counter

Reports To: Customer Service Manager / GM

Shift:  Monday-Saturday 4pm-9pm |Shifts include weekends | Closed Sundays

Job Type: Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Full English fluency required — non-negotiable for this role; genuine warmth and hospitality instincts are the other non-negotiable.

• Speed and accuracy in a high-volume environment; composure with difficult guests; curiosity to know the menu deeply.

• 18+; prior customer-facing restaurant experience preferred, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Interaction & Order Accuracy

• Greet every guest with genuine warmth, guide them through the menu confidently, and suggest add-ons based on what they're actually ordering.

• Input every order into Toast POS accurately and efficiently; catch errors before they reach the kitchen; answer the phone professionally.

Counter Standards & Guest Recovery

• Keep the counter, display case, and self-service station clean, stocked, and visually professional at all times.

• Own guest recovery when something goes wrong — stay calm, resolve it, escalate when needed, and follow up to confirm satisfaction.

Team Contribution

• Communicate clearly with the kitchen for order accuracy and smooth handoffs; support the floor during peak periods without being asked.

• Night shift cashiers assist with closing duties: cleaning, restocking, and a full front-of-house check.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Cashier

Front of House — Counter

Reports To: Customer Service Manager / GM

Shift: Monday - Saturday 11am-4pm| Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Full English fluency required — non-negotiable for this role; genuine warmth and hospitality instincts are the other non-negotiable.

• Speed and accuracy in a high-volume environment; composure with difficult guests; curiosity to know the menu deeply.

• 18+; prior customer-facing restaurant experience preferred, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Guest Interaction & Order Accuracy

• Greet every guest with genuine warmth, guide them through the menu confidently, and suggest add-ons based on what they're actually ordering.

• Input every order into Toast POS accurately and efficiently; catch errors before they reach the kitchen; answer the phone professionally.

Counter Standards & Guest Recovery

• Keep the counter, display case, and self-service station clean, stocked, and visually professional at all times.

• Own guest recovery when something goes wrong — stay calm, resolve it, escalate when needed, and follow up to confirm satisfaction.

Team Contribution

• Communicate clearly with the kitchen for order accuracy and smooth handoffs; support the floor during peak periods without being asked.

• Night shift cashiers assist with closing duties: cleaning, restocking, and a full front-of-house check.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Breakfast Station

Breakfast Station — FOH & BOH

Reports To: General Manager

Shift: Early shifts Monday - Saturday 7:30am -2pm  | Weekends included | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Basic English sufficient to follow tickets and communicate with guests and team members.

• Skill in food prep with attention to presentation and portioning; speed, focus, and stamina for an early, fast-paced environment.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Station Prep & Service

• Calibrate equipment and prepare all breakfast items (eggs, toasts, sides, smoothies, acaí, ice cream, desserts) per standardized recipes.

• Assist at the register and support the smoothie station through 11:00 a.m.; follow dietary restrictions accurately.

Station Cleanliness & Organization

• Open and organize the cold line with FIFO rotation; keep your workstation clean, organized, and sanitized throughout the shift.

• Fully restock ingredients and supplies before, during, and after your shift (tasks may vary by location).

Team Support

• Assist other areas as needed — cleaning, dishwashing, restocking, or rush support.

• Maintain shift records and communicate clearly about what's prepped and what's needed for the next shift.

BENEFITS

Employee discount, PTO, referral program.

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 are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

What You Will Own

Restaurant Performance

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data

• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.

• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns

• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

Team Leadership & Development

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience

• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations

• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there

• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency

• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

Operations & Standards

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift

• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days

• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability

• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions

• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

Guest Experience & Culture

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations

• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return

• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork

• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

Execution of New Initiatives & Continuous Improvement

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed

• Champion operational changes introduced by corporate — translate new standards and systems into clear direction for your team and hold accountability for adoption

• Identify what is not working and bring solutions — flag patterns, test improvements, and share what you learn with your District Manager for broader consideration

• Maintain a continuous improvement mindset: every shift is a data point, and the best GMs are always asking how to make the next one better

Partnership with District Leadership

• Work closely with your District Manager to align on priorities, flag performance concerns early, and execute on strategic initiatives

• Provide honest, accurate reporting on store performance and team health — your DM should never be surprised by what is happening in your restaurant

• Participate in broader operational conversations as Aubergine grows — your restaurant-level perspective shapes how the company develops

Compensation & Benefits

Compensation is competitive with single-unit GM roles at comparable fast-casual brands and reflects the full scope of this position — including base salary and a performance-based bonus tied to your restaurant’s results.

Full compensation details are shared during the interview process. Additional benefits include meal benefits, PTO, and ongoing leadership development opportunities.

Who We Are Looking For

We are looking for a restaurant operator who knows what it means to truly run a location — not just manage the shift in front of them, but own the full picture: the team, the numbers, the culture, and the guest experience. Someone who develops people, not just schedules them. Someone who is energized by a growing brand and understands that the best time to shape something is while it is still being built.

You Bring:

• Proven restaurant management experience — ideally 2+ years as a GM or senior AM in a fast-casual, full-service, or comparable environment

• A track record of developing team members who went on to lead — not just people who showed up and did their job

• Demonstrated fluency in restaurant P&L: you can read the numbers, identify what is actually driving variance, and know which levers to pull

• Experience running or significantly contributing to new store openings or major operational transitions is a plus

• Hands-on knowledge of food safety standards, inventory management, and scheduling in a high-volume environment

• Strong interpersonal skills — you can give direct feedback in a way that makes people want to improve, not shut down

• Demonstrated ability to execute operational changes and new initiatives — you have successfully launched new items or implemented process changes and can point to the results

You Lead Like This:

• You are on the floor — not in the back office reviewing reports while the shift runs itself, but present, observing, and working alongside your team

• You develop first, evaluate second — you coach before you correct, and build trust before you demand performance

• You own your outcomes — when something goes wrong, you find the cause and fix it, rather than escalating and moving on

• You are honest with your team, with your District Manager, and with yourself about what is working and what is not

• You are energized by a growing brand, not slowed down by one that does not have every answer yet

Requirements:

• Bilingual (English and Spanish or Portuguese) required

• Must be at least 20 years of age

• Food Manager Certification required within 60 days of hire — company support provided

• Availability to work full-time Monday through Saturday, including most holidays — Aubergine is closed on Sundays 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

About Aubergine Kitchen

Aubergine Kitchen is a fast-casual, health-forward restaurant brand built around food that is genuinely good: fresh ingredients, chef-inspired recipes, and a menu that ranges from bowls and salads to plates and sandwiches to smoothies and desserts. We operate across Utah, Arizona, Idaho, and Nevada, with locations opening in additional states in the near future.

We are a company that invests in our leaders, promotes from within, and builds careers alongside a growing brand. Our GMs run their restaurants. Our District Managers run their districts. We are growing fast enough that the right leaders will grow with us.

AUBERGINE KITCHEN

Training Specialist (Food Control, Kitchen Processes)

Field Role — Multi-District

Schedule: Full-Time | Field travel across all districts (UT, ID, AZ, NV); some evenings/weekends as store visits require

Job Type: Full-Time

Pay: Compensation is competitive with food quality/food safety specialist roles at comparable multi-unit fast-casual brands. Full details are shared during the interview process. Benefits include meal benefits, PTO, and mileage/travel reimbursement.

WHAT WE’RE LOOKING FOR

REQUIRED

• Kitchen Manager Certificate or equivalent food safety certification.

• Strong English communication skills, both verbal and written.

• Previous professional kitchen experience.

• Strong knowledge of food safety and sanitation.

• Knowledge of Health Department rules and regulations.

• Ability to train employees on recipes, food preparation, and food safety procedures.

• Strong attention to detail and ability to identify food safety and quality issues.

• Ability to work independently and communicate effectively with restaurant management.

• Ability to travel between multiple locations.

• Strong organizational, problem-solving, and leadership skills.

PREFERRED

• Food Protection Manager certification.

• Previous experience in food quality control, food safety, kitchen management, or restaurant operations.

• Experience training kitchen teams.

• Experience working with multiple restaurant locations.

• Knowledge of food safety documentation and inspection procedures.

• Experience with recipe standardization and quality control systems.

WHAT YOU’LL DO

FOOD SAFETY & COMPLIANCE

• Monitor and maintain food safety and quality standards across multiple locations.

• Conduct regular restaurant and kitchen visits to ensure compliance with company standards and Health Department regulations; support Health Department inspection readiness.

• Ensure proper food storage, labeling, FIFO, temperature control, cooling, reheating, and sanitation procedures.

• Identify food safety and quality issues, work with management to correct them, and follow up to confirm corrective actions are properly implemented.

TRAINING & COACHING

• Train and coach kitchen teams — including Kitchen Managers — on food safety, sanitation, recipes, preparation procedures, and proper food handling.

• Teach employees how to properly follow recipes, cooking procedures, portion sizes, and food preparation standards.

• Assist with implementing new recipes, procedures, and food safety standards.

DOCUMENTATION & COMMUNICATION

• Maintain accurate records and documentation related to food safety and quality.

• Communicate clearly with managers and kitchen teams regarding food safety and operational expectations.

• Travel between multiple restaurant locations as needed.

BENEFITS

Meal benefits, PTO, mileage/travel reimbursement.

Aubergine Kitchen is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, veteran status, or any other protected characteristic under applicable law.

Ready to help protect the consistency and quality of a growing brand? Apply today — we review applications as they come in.

AUBERGINE KITCHEN

Food Prep

Kitchen — Prep Area

Reports To: General Manager

Shift: Monday- Saturday 8am-3:30pm| Weekends included | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.

• Speed and efficiency with repetitive tasks; ability to follow instructions carefully and stay focused under pressure.

• 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

Ingredient Preparation

• Prepare ingredients, sauces, and dressings per instructions and company recipes — washing, peeling, chopping, and slicing with precision.

• Strictly follow portioning guidelines to ensure consistent flavor, appearance, and quality in every batch.

Food Safety & Organization

• Organize and rotate all items using FIFO; label products with date and name per Aubergine's standards.

• Keep your workstation clean, organized, and compliant with food safety standards throughout the shift.

Communication

• Inform your manager immediately if a recipe, ingredient, or instruction is unclear, incorrect, or unavailable.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Server

Production Line — Small Location

Reports To: General Manager

Shift: Monday, Wednesday, Friday 4pm-10pm | Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Strong English fluency required for this location; bilingual Spanish or Portuguese a plus.

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Server

SLC to Park City

Reports To: General Manager

Shift: Monday–Saturday | Shifts include weekends | Closed Sundays

Job Type: Full-Time & Part-Time

Pay: $16, +$1 pay increase plus gas reimbursement

WHAT WE'RE LOOKING FOR

• Strong English fluency required for this location; bilingual Spanish or Portuguese a plus.

• This position is for our PARK CITY LOCATION. We are offering a $1 increase to the guaranteed rate plus gas reimbursement for travel to location. About 26 miles from slc downtown to park city location. 

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Server

Reports To: General Manager

Shift: Monday–Saturday 11am-4pm | Shifts include weekends | Closed Sundays

Job Type:  Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Bilingual Spanish or Portuguese preferred; basic functional English required for tickets and communicating with leadership.

• Friendly, guest-focused attitude; strong attention to detail; able to keep pace under pressure.

• 18+; prior restaurant experience a plus, not required.

• Completes Aubergine's onboarding program; Food Handler Certificate within 14 days of hire (company-supported).

• Available 3–5 shifts/week incl. weekends/holidays (closed Sundays, Thanksgiving, Christmas, July 4th).

• Able to stand/walk for extended periods and lift/push/carry up to 50 lbs.

WHAT YOU'LL DO

Line & Station

• Set up, stock, and rotate the production line (greens, proteins, sauces, toppings) using FIFO; flag low ingredients to prep immediately.

• Portion and plate every dish to Aubergine's consistency and presentation standards, following dietary restrictions exactly.

• Occasionally deliver dishes to guest tables with a friendly, attentive manner.

Cleaning, Stocking & Support

• Keep your station and the dining area clean and sanitized all shift — sanitizer refreshed every 2 hours, tables cleared and reset promptly after each guest, floors swept as needed.

• Restock storage (cold/dry goods), to-go supplies, and self-service items; help with online/catering orders and dishwashing when needed.

• Pitch in wherever the team needs support during peak periods — customer experience is a shared responsibility.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Reports To: Lead Cook / Assistant Manager

Shift: Monday- Saturday · 8am-3pm | Shifts include weekends | Closed Sundays

Job Type: Full-Time 

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.

• Willingness to learn from lead cooks; sense of urgency and accuracy in a fast-paced kitchen; punctual, organized, and detail-oriented.

• 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

Production Support

• Assist preparing proteins, sauces, and hot items per the lead cook's instructions; support cooking, reheating, cooling, and storing with accurate temperature recording.

• Keep the production area and line stocked with proteins and sauces throughout service.

Food Safety & Organization

• Label and organize food items respecting expiration dates and FIFO rotation.

• Clean and sanitize equipment, utensils, and surfaces during and after the shift; report missing ingredients or damaged equipment immediately.

Shift Communication & Support

• Document what was prepared or cooled for the next shift; support lead cooks with opening/closing organization.

• Night shift Assistant Cooks assist with closing duties; support other stations as needed.

BENEFITS

Employee discount, PTO, referral program.

AUBERGINE KITCHEN

Assistant Cook

Kitchen — Morning & Night

Reports To: Lead Cook / Assistant Manager

Shift: Monday 8:30am-4pm, Friday/Saturday 4pm-9pm |Shifts include weekends | Closed Sundays

Job Type: Part-Time

Pay: $16

WHAT WE'RE LOOKING FOR

• Ability to communicate in English, Spanish, or Portuguese.

• Willingness to learn from lead cooks; sense of urgency and accuracy in a fast-paced kitchen; punctual, organized, and detail-oriented.

• 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 20-40 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

Production Support

• Assist preparing proteins, sauces, and hot items per the lead cook's instructions; support cooking, reheating, cooling, and storing with accurate temperature recording.

• Keep the production area and line stocked with proteins and sauces throughout service.

Food Safety & Organization

• Label and organize food items respecting expiration dates and FIFO rotation.

• Clean and sanitize equipment, utensils, and surfaces during and after the shift; report missing ingredients or damaged equipment immediately.

Shift Communication & Support

• Document what was prepared or cooled for the next shift; support lead cooks with opening/closing organization.

• Night shift Assistant Cooks assist with closing duties; support other stations as needed.

BENEFITS

Employee discount, PTO, referral program.

Location: Provo/Orem, UT (in-office) | Reports to: CEO

Company: Aubergine & Company, Corp., dba Aubergine Kitchen

About Aubergine Kitchen

Aubergine Kitchen is a health-forward, premium fast-casual restaurant brand with 14 locations across Utah, Idaho, Arizona,and Nevada. We're a fast-growing, family-led company scaling deliberately: opening new units, refining unit economics, and building the financial infrastructure a multi-state operator needs to grow with control and clarity. This is a hands-on seat on a lean team where the right person can have an outsized impact on how we run the numbers.

Why This Role Exists

We are looking for an accountant who doesn't just keep the books current, but who brings energy, ownership, and real financial acumen to the table — someone who can tighten our controls, sharpen our reporting, and act as a true thought partner to leadership as we scale.

What You'll Own

• Close & Reporting: Own the monthly close process end-to-end — journal entries, reconciliations, accruals — and deliver accurate financials on a fast, predictable timeline.

• Financial Controls: Design and enforce accounting controls across a multi-location, multi-entity structure, reducing risk and tightening the gap between what happens in stores and what shows up in the books.

• Multi-Unit & Multi-State Complexity: Manage accounting across locations in four states (and soon to be more), including state-specific tax, licensing, and compliance nuances.

• Cash & AP/AR Oversight: Partner with and manage our bookkeeping staff to ensure cash application, vendor payments, and collections are timely and accurate — this role sets the standard the bookkeeping team works to.

• Reporting & Analysis: Build and maintain the reporting leadership actually uses — P&L, COGS and labor trends, balance sheet integrity, cashflow statements — and flag issues before they become problems, not after.

• Process Improvement: Identify where our current financial processes are manual, fragile, or reactive, and fix them. We want someone who improves the system, not just operates it.

• Business Partnership: Work directly with the COO and CEO on financial questions tied to expansion, vendor negotiations, and investment decisions — this is not a back-office-only role.

• Audit & Compliance Readiness: Keep our books audit-ready and support any external reviews, tax prep, or lender/investor diligence requests.

What We're Looking For

• 4+ years of progressive accounting experience; multi-unit restaurant, retail, or hospitality experience is a strong plus.

• Deep working knowledge of GAAP, month-end close, reconciliations, and internal controls.

• Proven ability to manage accounting across multiple locations/entities and (ideally) multiple states.

• Strong Excel skills — comfortable building and improving financial trackers and models, not just filling in templates.

• Experience with restaurant/POS and accounting systems (e.g., QuickBooks or similar; POS-to-GL reconciliation experience is a plus).

• A high-energy, high-ownership operator mentality — someone who takes initiative, catches problems early, and drives things to resolution without being chased.

• Sharp communicator who can translate numbers into clear takeaways for non-finance leadership.

• CPA or CPA-track a plus, not required.

What Success Looks Like in the First 6 Months

• Month-end close is consistently on time and clean, with no backlog.

• Financial controls are documented and functioning across all locations and the airport JV.

• Leadership has reliable, timely reporting to make decisions on comp, vendors, and expansion.

• The bookkeeping team is well-managed and operating to a higher standard.

Why Join Us

You'll join a growing, founder/family-led brand at a stage where your work has direct, visible impact — not lost in a large finance org. If you want ownership over how a scaling multi-unit business gets its financial house in order, this is that seat.