The Corporate Chef is responsible for leading culinary development, food quality, plate presentation, kitchen standards, and consistent execution across all Los Dos Potrillos locations.
A primary focus of this position is the continued development and evolution of the LDP food program, including new recipes, new dishes, limited-time offers, seasonal opportunities, and improvements to existing menu items.
This is a hands-on, field-based leadership role. The Corporate Chef will work directly inside our restaurants alongside Kitchen Managers and Chefs to develop and implement new food initiatives while reinforcing established recipes, plate-up standards, cleanliness, food safety, and overall culinary execution.
The Corporate Chef must be a visible and active culinary leader with a strong passion for developing food and continuously improving the LDP culinary program.
This role should be equally comfortable creating and testing a new dish, developing an LTO, conducting a tasting, working the line, inspecting a plate, coaching a Kitchen Manager or Chef, or reviewing kitchen cleanliness and execution.
The objective is to continuously develop the Los Dos Potrillos food program while protecting the quality, consistency, presentation, cleanliness, and culinary standards of the brand across every location.
Compensation: $130,000.00 - $140,000.00 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.
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.
