Kitchen Manager - Multi-Concept Fast-Pace Kitchen Leader

DoorDash; Phoenix (AZ); On-site; USD 56,000 - 83,000; Full time

Benefits offered by this job

401(k) matching

Paid parental leave

Wellness benefits

Paid time off

Medical/dental/vision benefits

Job summary

DoorDash DashMart Kitchens in Phoenix is hiring a Kitchen Manager who will lead the daily operations of a DoorDash‑owned kitchen inside a DashMart fulfillment center, supervising a team of Kitchen Associates and Shift Leads to ensure meals are prepared safely, efficiently, and to high quality standards.

This hands‑on role blends culinary leadership with operations: staffing, scheduling, inventory controls, and food safety.

Qualifications

• 3+ years in a medium/high‑volume restaurant environment.
• 1+ year of leading teams including hiring, scheduling, coaching, performance management.
• ServeSafe Manager certification or willingness to obtain.
• Hands‑on leader for 5+ employees.
• Willingness to work late nights and weekend hours.
• Analytical, data‑driven with Excel/Sheets experience.
• Knowledge of inventory management and fulfillment practices.

Responsibilities

• Lead daily kitchen operations for multiple concepts.
• Hire, coach and develop Kitchen Associates and Shift Leads.
• Ensure food safety, recipe execution, and par levels.
• Collaborate with Site Manager and cross‑functional teams to implement initiatives.
• Balance kitchen and fulfillment operations to improve site metrics.

Skills

Team leadership

Food safety leadership

Operations management

Data analysis

Excel/Sheets

Education

ServeSafe Manager certification

Tools

IMS (Inventory Management System)

Excel/Google Sheets

Job description

DoorDash DashMart Kitchens in Phoenix is hiring a Kitchen Manager who will lead the daily operations of a DoorDash‑owned kitchen inside a DashMart fulfillment center, supervising a team of Kitchen Associates and Shift Leads to ensure meals are prepared safely, efficiently, and to high quality standards.

This hands‑on role blends culinary leadership with operations: staffing, scheduling, inventory controls, and food safety.