Benefits:

401(k)
Dental insurance
Health insurance
Opportunity for advancement
Training & development
Vision insurance

Job Title: Cook

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

Responsibilities

Preparation of ingredients:

● Cut and prepare the necessary ingredients for specific recipes of the iron.

● Make sure all ingredients are fresh and in correct quantities suitable.

Iron Operation:

● Turn on, preheat and keep the iron in optimal conditions.

● Cook food on the griddle according to specifications and times established.

● Monitor cooking temperature to ensure quality and food safety.

Inventory control:

● Monitor and maintain ingredient inventory levels used in the griddle.

● Inform about the need to replenish ingredients and Utensils.

Compliance with Safety and Hygiene Standards:

● Strictly follow food safety standards and protocols hygiene.

● Keep work surfaces and utensils clean and disinfected used in the griddle.

Collaboration in General Kitchen Preparation:

● Assist in other areas of the kitchen as necessary.

● Work collaboratively with other members of the kitchen team to guarantee efficiency and quality in all preparations.

Presentation of Dishes:

● Collaborate in the attractive visual presentation of the dishes prepared in the iron.

● Ensure serving and presentation meet standards established.

Requirements:

● Previous experience as a grill cook or in similar roles.

● In-depth knowledge of grill cooking techniques.

● Ability to work in a fast-paced kitchen environment.

● Knowledge of food safety and hygiene standards.

● Ability to collaborate efficiently in a team.

This job description may be adjusted without prior notice based on needs and specific company requirements.

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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How many years of experience do you have in the restaurant industry? (¿Cuantos años de experiencia tienes en la industria restaurantera?)*

Do you have experience with Toast point of sales system? (¿Tiene experiencia con el sistema de punto de venta Toast?)*

Have you ever worked for one of the Los Dos Potrillos locations? ( ¿Has trabajado con anterioridad en alguna de las ubicaciones de Los Dos Potrillos?)*

If you have worked for Los Dos Potrillos in the past, which location and which year? (Si has trabajado para Los Dos Potrillos con anterioridad, ¿para cual ubicacion fue y en que año?)*

What was the reason of leaving? / Razon por la que dejo de trabajar.*

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EMPLOYEE BENEFITS

Flexible Schedules

Free Meals

Company Health Benefits For Eligible Employees (Company Covers 50%)

Paid Vacation For Managment Positions (Up To Two Weeks)

Employee Assistance Program

Paid Sick Time Up To 48 Hours Per Year