Benefits:

401(k)
Competitive salary
Flexible schedule
Health insurance
Opportunity for advancement
Paid time off
Vision insurance

Kitchen Manager Role Description

Reports To: Director of Culinary Operations and Development
Classification: Full-Time, Hourly or Salaried (based on location)

The Kitchen Manager at Los Dos Potrillos is a proactive and experienced leader responsible for overseeing all back-of-house operations. This role ensures smooth daily execution, food safety compliance, effective team management, and collaboration with the front-of-house. The Kitchen Manager plays a critical part in developing a positive kitchen culture, driving team performance, and maintaining the highest standards of quality, cleanliness, and service.

Core Values

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.

Kitchen Manager Responsibilities

Inventory Management: Conduct weekly and monthly inventory counts, and maintain accurate records of usage and waste.
Ordering and Receiving: Place vendor orders based on inventory levels and prep lists. Inspect all deliveries for quality, accuracy, and freshness.
Line Checks: Perform line checks twice daily before service, ensuring all stations are stocked, clean, and within temperature standards.
Scheduling and Labor Management:
- Create and manage weekly kitchen schedules to ensure proper staffing.
- Monitor labor costs and optimize kitchen efficiency.
Food Cost Control: Monitor portioning, prep yields, and food waste. Collaborate with the Director of Culinary Operations and Development to stay within food cost goals and reduce controllable expenses.
Health Department Standards: Ensure daily compliance with sanitation, labeling, and safe holding temperatures. Maintain prep logs, cooling logs, and cleaning checklists.
Team Leadership and Development:
- Recruit, interview, and onboard new kitchen team members.
- Train staff on recipes, safety procedures, and kitchen protocols.
- Address and resolve employee issues in a professional and constructive manner.
- Set a positive tone and lead by example on the floor.
Collaboration and Communication:
- Collaborate with front-of-house and management teams to ensure smooth service.
- Keep the Director of Culinary Operations and Development informed of any kitchen concerns.
- Participate in pre-shift meetings and communicate prep goals and expectations.

Compensation: $70,000.00 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 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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