Plancha Cook

Summary:The plancha chef specializes in cooking food on a plancha or flat grill.

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

Prepare and season various types of food, including meats, seafood, vegetables, and fruits, for cooking on the plancha.
Operate and maintain the plancha, ensuring it is heated to the appropriate temperature for different dishes.
Use different cooking techniques on the plancha, such as grilling, searing, and sautéing, to create a variety of dishes.
Ensure that all dishes cooked on the plancha meet the quality standards set by the restaurant.
Coordinate with other kitchen staff to ensure timely preparation and delivery of dishes.
Adhere to food safety and sanitation standards, including proper handling and storage of food items.
Clean and maintain the plancha and surrounding cooking area, ensuring a hygienic workspace.

Skills:

Proficiency in various cooking techniques and knowledge of flavor combinations.
Ability to pay close attention to cooking times, temperatures, and presentation of dishes.
Physical endurance to stand for long periods and handle the demands of a busy kitchen.
Collaboration with other kitchen staff and effective communication with colleagues.
Ability to work in a fast-paced environment and adapt to changing menu requirements.
Efficient management of cooking times to ensure timely delivery of orders.
Understanding of food safety regulations and practices.
Capability to handle multiple orders and tasks simultaneously.

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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