Benefits:

Opportunity for advancement
Training & development

Position Summary: Ramirez Hospitality Group values the quality of life and working smarter in creating leaders in the hospitality industry. RHG is seeking an experienced and innovative Director of Kitchen Operations & Development to oversee and elevate our kitchen operations. This role will be integral in streamlining Back of House processes, enhancing training and development programs for BOH staff, establishing standardized procedures for food cost management, and implementing efficient inventory tracking systems. The ideal candidate is a strategic leader with a passion for culinary excellence, operational efficiency, and employee growth.

LET’S R.I.S.E

RESPECT: We treat our guests, community, and the restaurant itself with dignity, care, and consideration, ensuring we honor the space and environment in which we work.
INTEGRITY: We uphold honesty and transparency, doing what’s right even when no one is watching.

SAFETY: We prioritize the well-being of our team and guests by maintaining the highest standards of health and safety.

EXCELLENCE: We strive for exceptional quality and service in everything we do, always aiming to exceed expectations.

Key Responsibilities:

1. Streamlining Kitchen Operations

a. Analyze current kitchen processes and workflows to identify areas for improvement.

b. Implement operational best practices to improve efficiency, reduce waste, and optimize labor.

c. Ensure compliance with health, safety, and sanitation standards across all kitchen locations.

d. Design and implement effective inventory management systems to ensure accurate tracking and replenishment.

e. Conduct regular inventory audits to identify discrepancies and reduce potential losses.

f. Work closely with suppliers to manage stock levels, forecast needs, and negotiate favorable pricing.

2. Training and Development

a. Develop and implement comprehensive training programs for kitchen staff, focusing on skill development, safety protocols, and culinary standards.

b. Foster a culture of continuous learning and improvement to support employee growth and retention.

c. Conduct regular training sessions to reinforce food safety, quality control, and efficient preparation techniques.

d. Working closely with head chefs to provide training and development, equipping them with the skills and strategies needed to effectively lead and mentor their kitchen staff, ensuring consistent culinary excellence and team growth.

e. Ensure seamless kitchen operations by scheduling skilled sous chefs or senior line cooks for temporary leadership roles, coordinating with neighboring locations and maintaining clear protocols for consistent quality and service in the head chef's absence.

3. Food Cost Management and Systems of Procedure

a. Establish standardized procedures for calculating and controlling food costs.

b. Collaborate with chefs and purchasing teams to optimize recipe costing and portion control.

c. Monitor food costs across all locations and make adjustments to minimize waste and improve profitability.

d. Working closely with supplies to manage stock levels, forecast needs, and negotiate favorable pricing

Qualifications:

Proven experience in kitchen management, operations, or a related culinary role within a hospitality group or high-volume restaurant setting.

Strong understanding of culinary operations, food safety regulations, and inventory management.

Demonstrated experience in food cost analysis, budget management, and process improvement.

- Excellent leadership skills, with the ability to train, motivate, and develop a high-performing kitchen team.

- Strong organizational skills and attention to detail.

Preferred Skills:

- Proficiency in kitchen management software and inventory tracking tools.

- Culinary degree or relevant certification is a plus.

- Knowledge of local and national food safety and health regulations.

Benefits:

Competitive salary and benefits package.

- Two-week paid vacation in accordance with our company’s policy and company’s vacation policy.

- Up to 48 hours of paid sick time per year.

- Salary of $125,000 a year equaling to $2403.84 per week, minus any deductions.

- When eligible, if you wish to participate in the company health insurance program, Los Dos Potrillos will cover 50% of your health insurance for yourself, any other dependents will have to be covered by you.

- All qualifying team members are eligible to participate in FMLA/FAMLI after meeting State/Federal leave regulations.

- When eligible, if you wish, you can participate in the company 401k program.

- Bonuses will be paid out on a quarterly bases structured on the measurements we create together. Examples of these measurements would be: The LDP customer (whole), food cost, waste, and labor (OT) from our RHG scorecard rankings.

- Opportunities for growth and advancement within Ramirez Hospitality Group.

- Dynamic, collaborative work environment dedicated to culinary excellence.

Compensation: $100,000.00 - $125,000.00 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 six locations in Centennial (the original location), Littleton, Highlands Ranch, Parker, Northglenn, and Castle Rock, 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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