Job Description

Dishwasher

Reports to: GM

Summary:

Keeps the work areas of the kitchen and the equipment and utensils of the restaurant in clean and orderly condition performing the following duties.

Duties and responsibilities include the following. Other duties may be assigned.

• Scrape food from dirty dishes and wash it by hand or place it in racks or on the conveyor to the dishwasher machine.
• Collect dirty utensils and pots from the kitchen.
• Loading and unloading the dish washing machine.
• Wash specific items by hand (e.g. wooden boards, large pots and delicate porcelain).
• Store clean dishes and glass utensils properly.
• It ensures that there are always clean dishes, glasses, and utensils especially during peak hours.
• Maintains the warehouse of cleaning supplies (e.g., Detergents) and orders when necessary.
• Maintains the cleanliness of the restaurant, including cleaning inside and outside the restaurant, sweeping the restaurant, cleaning windows and cleaning filters.
• Follow the rules and regulations of the restaurant.
• Check the operation of the washing machine and report any matter promptly to management.
• Change and transport the garbage to the garbage dumps.
• Transfer supplies and equipment between warehouses and work areas.
• Extracts dirty water according to company policies.
• Transfer supplies between warehouses and work areas
• Meets nutrition and sanitation guidelines

Ratings: To perform this work successfully, an individual must be able to perform every essential duty. Compensation: $17.00 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.

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