Benefits:

Employee meal per shift
401(k)
Dental insurance
Flexible schedule
Health insurance
Opportunity for advancement
Paid time off
Parental leave
Training & development
Vision insurance

Job Title: Dishwasher

Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager.

Responsibilities:

1. Washing Utensils and Equipment:

● Wash, rinse and disinfect dishes, kitchen utensils, pots, pans and other equipment.

● Use industrial dishwashers and cleaning equipment as appropriate.

2. Classification and Storage:

● Sort clean utensils and store them in designated places.

● Keep the washing and storage area organized.

3. Waste Disposal:

● Empty trash cans and collect waste from kitchen areas.

● Collaborate in the separation and recycling of waste according to the policies of the company.

4. Equipment Maintenance:

● Report any malfunction or need for maintenance of dishwasher machines.

● Collaborate in the regular cleaning and disinfection of kitchen equipment.

5. Collaboration with Kitchen Staff:

● Work closely with kitchen staff to maintain an efficient flow of clean utensils and equipment.

● Assist in the preparation of ingredients or additional tasks as necessary

6. Compliance with Hygiene Standards:

● Follow and maintain hygiene and food safety standards.

● Use personal protective equipment, such as gloves, as appropriate necessary.

Requirements:

● Previous experience as a dishwasher or in similar roles.

● Ability to work in a fast-paced environment and stay on your feet during long periods.

● Basic knowledge of food safety and hygiene practices.

● Ability to lift heavy objects and perform physical tasks.

● Proactive attitude and willingness to collaborate in the kitchen team.

Compensation: $19.00 per hour

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.

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