Line Cook

Line Cook I PreparerPrepares 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.It follows 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.Physical demands:The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable persons with disabilities to perform essential functions.While performing the duties of this job, the employee must report regularly; walk; use the hands Reach with the hands and arms and taste or smell. The employee is often required to bend down, kneel, bend down, or crawl and talk or listen. The employee must occasionally sit and climb or maintain balance. The employee must frequently lift and/or move up to 75 pounds.Specific vision skills required by this job include depth perception and the ability to adjust focus.Compensation: $18.00 per hourBorn 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.