Benefits:
- Employee Meal while on shift
- 401(k)
- Competitive salary
- Dental insurance
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Vision insurance
Division/Department: Back of House I Preparation area Reports to: Operations team / CEO / COO The chef for Los Dos Potrillos is responsible for preparing food so that all menu items are always available for service according to our recipes, presentation guidelines, and safety and sanitation regulations of the State of Colorado it is essential that they maintain and have full knowledge of the recipes for our regular menu and specials and take care of their workspace and work tools provided to them by LDP like all other positions at the restaurant they must comply with all company policies.
Primary Responsibilities: include but not limited to: 1. Limited Time Offers (LTOs), creating menus, LTO menu development, etc. 2. Traveling with Operations team 3. Standardizing procedures 4. Show up ready for work (clean and in full uniform) at the time scheduled 5. Maintain your personal appearance in accordance with restaurant grooming standards 6. Follow safe and sanitary food handling procedures 7. Prepare, portion, and package raw foods necessary for service - always following restaurant recipes and procedures, and ensuring quality and freshness 8. Responsible for the yields and correct use of all ingredients. 9. Work and communicate with other cooks and kitchen staff to make sure enough product is ready when needed. 10. Maintain minimum inventory number of prepared foods throughout the day to be handed over to the next shift, taking into consideration forecasted sales and special events and reservations. 11. Request management for any supplies needed. 12. Report to management when any products are running low (not when they are finished) 13. Make good use and maintain the cleanliness of restaurant equipment and utensils 14. Make sure line cooks with stations set up before the start of the rush 15. Thaw frozen ingredients for preparation on a daily/nightly basis 16. Responsible for supervising the correct wrapping, labeling & putting away all product 17. Supervising workstations and equipment throughout the day. 18. Maintain cleanliness and organization in the kitchen, storage areas, and coolers 19. Perform cleaning duties as assigned
Additional Responsibilities · Must be able to assist line cooks when necessary · Must maintain a focus on accuracy, presentation, cleanliness, and timing while working · cool down and cook foods within the required time limits to the temperatures specified by the · Department of Health - test the temperature of foods as necessary · Must maintain weekly food temperature logs · Maintain full knowledge of the menu · Other duties may be assigned per company needs Head Chef is in charge of coordinating and supervising the restaurant's kitchen staff according to food safety standards. Their duties include hiring, training, and scheduling kitchen staff, performing quality control on food leaving the kitchen, and ordering inventory to keep up with demand. While Head Chefs are responsible for a variety of managerial tasks, common duties include: · Managing inventory so that all necessary ingredients are stocked for service · Hiring new staff and providing training to facilitate quick acclimation · Streamlining the kitchen processes to maintain prompt service times · Working with the Head cook to develop and maintain the restaurant menu · Setting regular cleaning standards for the kitchen and verifying that staff is maintaining · sanitation levels · Creating schedules for all kitchen staff · Tracking kitchen finances to identify areas of potential waste A qualified candidate for the position must have outstanding interactive and communication skills and also possess the enthusiasm to work with other staff as a team player. · Work in standing positions for up to eight hours per period. · This position will also entail pulling, stretching, pushing, and consistent use of the wrist and fingers. · Walking and standing for extended periods, working under pressure · High noise level · Working in extreme temperature environments · Exerting up to 50 pounds of force; lifting up to 100 pounds · Bending · Stretching
Compensation: $75,000.00 per year
Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with four locations in Centennial (the original location), Littleton, Highlands Ranch, and Parker, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.
