Kitchen Captain

Captain

The Captain has one primary job: train new team members until they can hold their station to the LDP standard on their own. When there is no one to train, the Captain shifts to expo and runs drills to keep the whole line sharp.

The Captain is the person in the building who proves the equation. Six plus years of process and time, now responsible for making consistency contagious.

Runs all station training using the RHG University workbooks and playbooks

Owns the trainee's daily plan: what they learn today, what they practice, and what gets checked before the shift ends

Signs off on station certifications alongside the Kitchen Manager

Trains in the trainee's strongest language

Reports trainee progress to the Kitchen Manager weekly so no one stalls out silently

The measure of a Captain is simple: how fast and how well trainees reach certification, and whether those cooks still hold the standard 90 days later.

Expo command. Owns the expo window during peak service. Nothing crosses the pass that misses spec. Calls the board, controls ticket times, and coordinates the line so pace of service holds.

Drills. Runs food safety drills, taste drills, and station cross training with the existing crew. A line with no trainees is not a line with nothing to learn. The Captain keeps veteran cooks from drifting off spec

Six years minimum inside the LDP system. No exceptions. The Captain must have cooked our food long enough that the standard lives in their hands, not on a spec sheet. Your years are the proof behind your authority.

Bilingual preferred. The Captain trains in the language the trainee learns best in.

Clean conduct record and consistent attendance. The Captain cannot hold others to a standard they do not meet themselves.

Compensation: $25.00 - $27.00 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.