Kitchen Manager

Kitchen Manager

We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.

Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.

Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.

Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.

Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.

System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Proven experience in kitchen management or a similar role in a high-volume food service setting.

Strong background in large commissary or mass-volume food production.

Excellent leadership and organizational skills, with the ability to mentor and motivate a team.

High standard of cleanliness and an understanding of sanitation regulations.

Patient and empathetic with strong interpersonal skills.

Capable of multitasking efficiently in a fast-paced environment.

Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.

Familiarity with cost control, inventory management techniques, and scheduling software.

Experience with safety and food handling certifications (e.g., ServSafe).

Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation: $70,000.00 - $75,000.00 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.