Line Cook, Kitchens

DoorDash USA•Redwood City, CA

About The Position

DoorDash Kitchens develops kitchen formats focused on off-premise orders, including delivery, catering, and pickup, helping merchant partners reach customers in new areas. The Line Cook prepares food for multiple culinary concepts in DoorDash’s first full-service kitchen on the East Coast, following each brand’s menus and standards in a fast-paced, high-volume environment. The role includes cooking menu items from scratch, preparing ingredients for an assigned station, cleaning and organizing dishes, setting up and breaking down stations, and maintaining food safety, sanitation, and equipment. The Line Cook also receives and stores inventory, maintains product par levels, and communicates and collaborates with the kitchen team. Work is performed to the quality, accuracy, and speed expectations set by the Kitchen Manager.

Requirements

At least 1 year of experience cooking in a high-volume kitchen, including fast-casual, quick-service restaurant, or from-scratch restaurant environments.
Experience preparing food from scratch, making hot and cold sauces, and applying basic knife skills.
Experience grilling, frying, sautéing, and using other cooking methods according to specified recipes and standards.
ServeSafe certification.
Ability to take initiative in maintaining kitchen cleanliness.
Strong organization and ability to work under pressure while completing tasks with speed, accuracy, and attention to detail.

Responsibilities

Prepare menu items from scratch according to recipes, prep lists, operating checklists, printed tickets, and brand standards.
Label and date prepared items appropriately, and deliver completed orders to the dispatch area.
Prepare ingredients for the assigned station to specification before service.
Clean and organize dishes promptly to support safe, efficient kitchen operations.
Set up and break down assigned stations and follow kitchen standard operating procedures.
Maintain a safe, clean, and organized workstation and walkway in accordance with ServSafe standards.
Maintain daily and weekly sanitation and maintenance schedules; use, sanitize, and maintain commercial kitchen equipment during and after service.
Identify and maintain inventory par levels for products in the building, as determined by the Kitchen Manager.
Receive inventory accurately, unpack it, and store it in assigned locations for easy access.
Communicate clearly with teammates and leaders, share ideas and challenges, and support fellow team members, exercising autonomy when needed.