Lead Line Cook

About the Team

Door Dash is building innovative kitchen formats that cater to the on-demand economy. These kitchens are tailored to off-premise (delivery, catering, pick-up, etc) with a minimum storefront. Door Dash Kitchens enable Merchants to expand their geographic footprint and give customers instant access to exciting new restaurants that were previously too far away.

You’ll oversee day to day execution of food orders, maintaining culinary standards and oversight of staff. You will be assisting with team scheduling, managing inventory and tracking orders, and all other aspects of operating a professional kitchen. You'll cook multiple culinary concepts, executing brand’s menus in our first full service kitchen on the east coast and helping them reach new audiences.

Assist with supervisory responsibilities according to company policy and procedures when the manager is not onsite. This includes being DRI for opening and closing procedures and being a champion of responsibility amongst the team.

Maintain a full understanding of SOPs and recipes for assigned kitchen. Go-to person for questions because they know the content. Lead by example.

Train associates and verify SOP compliance.

Actively engage or collaborate with Management to implement and suggest new operational improvements.

Follow recipes, prep lists and operating checklists. Execute menu items as received on printed tickets to a brand standard, in a fast-paced, high-volume environment, including appropriate labeling and dating. Deliver completed orders to the dispatch area. Work with expected quality, accuracy, and speed as determined by the Kitchen Manager.

Follow recipes, prep lists and operating checklists. Ensure ingredients are prepared to-spec prior to service, including appropriate labeling and dating. Work with expected quality, accuracy, and speed as determined by the Kitchen Manager.

Ensure dishes are cleaned and organized in a timely manner, enabling smooth and safe kitchen operations.

Set-up and break down assigned station(s). Maintain food safety standards.

Maintain a safe, clean and organized workstation & walkway to Serv Safe standard. Maintain daily and weekly sanitation and maintenance schedules. Use, sanitation and maintenance of commercial kitchen equipment during and after service.

Identify and maintain par levels and inventory for products within the building as determined by the Kitchen Manager. Accurately receive inventory. unpack and store in the assigned location for easy access.

Effectively and clearly communicate. Share ideas, opportunities and challenges to team members and leaders. Support and assist your fellow team members wherever possible, including exercising a level of autonomy when needed.

• Are cuisine-curious and love to cook across multiple culinary concepts
• Love to work on a team and contribute to team culture
• Are passionate about cooking consistently from a playbook
• Want to work in new restaurant models including delivery-only environments.

• You have 1-2 years or more experience cooking in a high volume kitchen environment including fast-casual, QSR, and from-scratch restaurants
• You have 1 year of leadership experience in a kitchen setting and are comfortable giving direction and training cooks.
• You have experience preparing food from scratch, making hot and cold sauces, and have basic knife skills
• You have experience cooking food items by grilling, frying, sautéing and other cooking methods to specified recipes and standards.
• You have a NYC Food Protection Certificate and you take initiative to keep the whole kitchen clean, if you see something that requires attention you take action, you don’t leave it for the next person
• You are highly organized, work well…