Benefits:

Opportunity for advancement
Training & development

Department: Operations / Culinary

Position Summary

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.

Culinary Development & Menu Innovation

Lead the development of new recipes, dishes, menu concepts, and limited-time offers for Los Dos Potrillos.
Continuously identify opportunities to evolve and strengthen the LDP menu while remaining consistent with the brand and ourculinary identity.
Develop seasonal dishes and limited-time offerings that create variety and support continued guest engagement.
Test and refine recipes for flavor, quality, presentation, portion size, ingredients, and operational execution.
Ensure new dishes can be consistently reproduced across all LDP locations before implementation.
Conduct tastings and recipe evaluations prior to approval and rollout.
Improve existing menu items when opportunities are identified to strengthen flavor, presentation, consistency, or preparation.
Develop clear recipes, preparation procedures, portion standards, and plate-up expectations for all new items.
Lead culinary training and implementation when new dishes, recipes, or limited-time offers are introduced.
Partner with Operations leadership on future menu strategy, product opportunities, and continued culinary development.

Food Quality & Plate-Up Standards

Maintain and reinforce LDP standards for food quality, flavor, presentation, and consistency.
Ensure recipes, preparation methods, portions, and approved ingredients are followed across all locations.
Work directly with kitchen teams during preparation and service to reinforce proper execution.
Identify inconsistencies and work with Kitchen Managers and Chefs to correct them.
Ensure recipe cards and plate-up standards are understood and consistently followed.

Cleanliness & Food Safety

Uphold high standards for kitchen cleanliness, organization, sanitation, and food safety.
Conduct regular walkthroughs of kitchen, prep, line, cooler, storage, and back-of-house areas.
Reinforce EcoSure and company food-safety expectations across all locations.
Work directly with Kitchen Managers and Chefs to immediately address cleanliness or food-safety concerns.

Leadership & Culinary Support

Maintain a consistent on-site presence across LDP locations.
Serve as a direct culinary resource for Kitchen Managers and Chefs.
Work alongside teams to coach cooking techniques, preparation, organization, plating, and service execution.
Support locations during new menu rollouts, LTO launches, high-volume periods, and operational challenges.
Help Kitchen Managers and Chefs identify practical solutions to culinary and kitchen execution issues.

Training & Development

Train Kitchen Managers, Chefs, and culinary teams on new and existing recipes, cooking techniques, preparation methods, presentation, and cleanliness standards.
Demonstrate expectations through hands-on coaching and kitchen participation.
Ensure culinary leaders have the knowledge and tools necessary to maintain LDP standards consistently within theirrestaurants.

Operational Responsibility

Support portion control, product utilization, and responsible food-cost management without compromising food quality.
Partner with Operations leadership on product specifications, purchasing considerations, and culinary improvements.
Maintain accurate and consistent culinary documentation and standards across the organization.

Qualifications

Strong culinary leadership experience in high-volume restaurant operations.
Multi-location culinary leadership experience strongly preferred.
Proven experience developing recipes, new dishes, menus, and limited-time offerings.
Strong understanding of recipe testing, menu implementation, and culinary training.
Strong knowledge of food safety, sanitation, kitchen organization, and restaurant operations.
Proven ability to coach and develop Kitchen Managers, Chefs, and culinary teams.
Strong understanding of food quality, portion control, plate presentation, and food cost.
Culinary degree or equivalent professional culinary experience preferred.
Ability to regularly travel between Los Dos Potrillos locations.
Flexibility to work within restaurant operating hours when needed.

Leadership Expectation

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.

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