Prep Cook

Summary: Prepares and handles food by performing the following duties.

Duties and responsibilities include the following. Other duties may be assigned.

Prepare all menu items, including setting up and storing stations with all necessary supplies.
Prepare all the necessary ingredients for the designated season daily, following the chefs preparation and torque lists.
Executes all kitchen orders according to recipe specifications. ensuring that food comes out simultaneously, in high quality and in a timely manner.
Respond, inform and follow the instructions of the chef or executive.
Cooking menu items in collaboration with the rest of the kitchen staff.
Maintain a positive and professional approach with co-workers and clients.
Complies with safety regulations in the handling of kitchen equipment and utensils.
Follow all serving and quality standards.
Maintains and stores daily the designated station, freezers, refrigerators and storage area with food products; follows the proper rotation system and notifies the chef of any discrepancies or shortages.
Label and date all food products in storage and refrigeration areas.
Ensure that all products are properly stored or disposed of at the end of the night.
While performing the tasks of this job, the employee is frequently exposed to working near moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals; extreme cold (no weathering); Extreme heat (not meteorological) and risk of electric shock.
The noise level in the work environment is usually high.

Skills:

Proficient knife skills for chopping, slicing, and dicing various ingredients.
Maintains a clean and organized workspace, ensuring all ingredients are properly labeled and stored.
Pays close attention to portion sizes, ensuring accuracy in measurements and quantities.
Checks the quality and freshness of ingredients before use, discarding any spoiled items.
Willingness to learn and take on new tasks as required by the chef or management.
Effectively communicates with other kitchen staff, including chefs, line cooks, and servers, to coordinate ingredient preparation.
Listens to instructions carefully and asks questions when clarification is needed.

Compensation: $17.00 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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