Job Title: Tortilla Maker
Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager.
Responsibilities:
1. Preparation of the Dough:
Measure and mix the necessary ingredients for the tortilla dough.
Ensure consistency and quality of dough according to recipes established.
2. Operation of the Tortilla Machine:
Operate automatic or manual machines for the production of tortillas.
Adjust the temperature and machine settings as necessary.
3. Cooking and Time Control:
Cook the tortillas at the appropriate temperature to guarantee the texture and optimal flavor.
Control cooking times to maintain efficiency and quality.
4. Quality inspection:
Visually check the tortillas to ensure their size, shape and color are correct.
Discard any defective product or product that does not comply with the quality standards.
5. Maintenance and Cleaning:
Perform regular cleaning and maintenance tasks on machinery and equipment.
6. Work area.
Report any technical problems or maintenance needs to the supervisor.
7. Collaboration with the Kitchen Team:
Work in coordination with other members of the kitchen team to ensure efficient and timely production of tortillas.
Assist in general kitchen preparation as necessary.
8. Compliance with Hygiene Standards:
Strictly follow food safety standards and hygiene protocols.
Use personal protective equipment as necessary.
Requirements:
Previous experience as a tortilla maker or in similar roles
Knowledge of the techniques and processes for making tortillas.
Ability to work in a fast-paced kitchen environment.
Attention to detail and ability to maintain product quality
Willingness to perform physical tasks and stand for periods prolonged.
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.