Senior Software Engineering Leader for Enterprise Platforms

In a world where fast food has become synonymous with reheated, pre-assembled meals loaded with preservatives, El Pollo Loco exists to prove that convenience and quality are not mutually exclusive. The company challenges the industry standard by actually cooking food - marinating citrus-spiced chicken for hours and fire-grilling it slowly over an open flame for 60 minutes, every single day in every restaurant. El Pollo Loco believes food should feel as good as it tastes, connecting people to the passion and craftsmanship that goes into every bite.

What began in 1975 as a humble roadside operation in Guasave, Sinaloa, Mexico, founded by Juan Francisco Ochoa, has grown into nearly 500 locations across the United States. When the first U.S. restaurant opened in Los Angeles in 1980, it introduced Angelenos to citrus-marinated, fire-grilled chicken unlike anything they had experienced. Five decades later, El Pollo Loco remains committed to that original vision: hand-smashing guacamole fresh daily, preparing salsas from real tomatoes, cilantro and onion, and never compromising on the authentic flavors that make their food crazy good.