At Aubergine Kitchen, the Night Cook is the one who closes the day maintaining the same
standard of excellence with which everything began. With responsibility and attention to
detail, they ensure that the dishes continue to come out tasty, well presented, and within
our standards until the last customer. Besides taking care of food quality, the night cook
also helps organize the kitchen for the next day, contributing to a smooth and efficient shift
transition. Their work is essential to maintain consistency, flavor, and a good brand
impression until closing.
MAIN DUTIES/RESPONSIBILITIES:
The Night Cook is responsible for ensuring the production of proteins for the dinner service,
properly performing cooling procedures, and preparing essential items for the following
day. Their role is fundamental to maintaining operational continuity, assuring food quality,
and facilitating shift handovers. They also manage leftovers to help control store costs.
KEY RESPONSIBILITIES:
- Prepare protein batches for dinner based on projected sales and established reference
levels.
- Perform cooling and storage of cooked items, strictly following food safety procedures.
- Properly organize and rotate food items (FIFO – First In, First Out).
- Measure and record food temperatures during cooking, cooling, and reheating, ensuring
compliance with food safety standards.
- Ensure all equipment and surfaces are clean, sanitized, and organized by the end of the
shift.
- Communicate with the morning team through clear records and notes on prepared and
cooled items.
- Maintain high food quality even during closing hours, avoiding shortcuts or rushed
practices.
- Follow all general health and food safety procedures.
- Assist with restaurant closing duties, helping clean different areas as needed.
- Manage leftovers to assist with store costs.
TEAMWORK WITH CUSTOMER FOCUS
At Aubergine Kitchen, we are all responsible for providing an excellent customer
experience. Besides your daily tasks, you may also be asked to assist in other areas or
tasks during busy periods or downtime, such as:• Collect bowls and utensils from tables after use.
- Help clean and organize the dining area (tables, chairs, floors).
- Restock disposable utensils, napkins, and bags at the self-service station.
- Support the team or other departments whenever needed, keeping customer satisfaction
as the priority.
EXPECTED CHARACTERISTICS AND SKILLS:
- Ability to work well under pressure during peak periods.
- Agility and a sense of urgency, always with attention to accuracy.
- Team spirit, collaborating effectively with all kitchen members.
- Willingness to learn and receive guidance and feedback.
- Adaptability to changing production needs and kitchen priorities.
- Punctuality, reliability, and readiness to start tasks on time.
- Proactivity and initiative without constant supervision.
- Positive and respectful attitude, even in a fast-paced environment.
- Clear communication with colleagues and leaders.
- Attention to detail and maintaining food presentation standards.
ADDITIONAL RESPONSIBILITIES:
- Perform other tasks as assigned by the Kitchen Manager or General Manager.
- Support training of new team members when necessary.
- Help monitor ingredient usage and report any shortages.
- Participate in deep cleaning and kitchen organization projects.
- Report any equipment failures or safety issues to leadership.
- Provide support to other kitchen stations when requested.
- Assist in maintaining kitchen records and shift communication.
- Monitor and maintain the assembly line during shifts, restocking items as instructed by
the line team or as observed during station rounds.
REQUIRED SKILLS/COMPETENCIES:
- English speaking skills are a plus, especially to facilitate communication with leaders and
colleagues.
- Ability to maintain pace and accuracy in high-demand environments, ensuring agility
without compromising quality.
- Good organization and attention to detail to correctly follow recipes and maintain dish
standardization.
- Commitment to food safety, station hygiene, and proper food handling.
- Teamwork and good communication with kitchen colleagues, leaders, and other store
areas.• Professional demeanor, punctuality, and responsibility in meeting schedules and daily
tasks.
- Ability to handle pressure during peak hours while staying calm and focused.
- Proactivity in restocking ingredients, keeping the area clean, and assisting with other
kitchen tasks.
- Flexibility to adapt to different kitchen roles (grill, assembly, finishing, etc.).
- Speed and attention to detail in food preparation and handling.
- Ability to keep the kitchen clean and organized.
- Growth mindset, motivation, and precision.
- Quick learning in a dynamic environment.
- Adaptability to new processes and systems.
EDUCATION AND EXPERIENCE:
- Must be at least 18 years old.
- Previous professional kitchen experience is desirable but not mandatory.
- Successfully complete the company training course and specific kitchen area trainings.
- Present Food Handler certification within 14 days of hire.
PHYSICAL REQUIREMENTS:
- Available to work 40 hours per week, including weekends and holidays.
- Ability to stand and move for long periods.
- Ability to lift, push, and carry objects up to 50 pounds (approx. 22 kg).
- Good physical endurance and agility to work efficiently in fast-paced environments,
whether morning or night shifts.
- Exposure to extreme heat, steam, and cold present in the kitchen environment.
- Kitchen experience is desirable but not required.
Job Types: Full-time, Part-time
Pay: From $16.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Paid training
Work Location: In person
