Service Leader

About the role

The Service Leader at Chipotle is responsible for ensuring a positive customer experience, maintaining a clean and organized kitchen, and assisting with various administrative tasks.

Responsibilities

• Maintain a positive customer experience by ensuring safe and quality food is prepared and served
• Support food safety by monitoring hand washing, glove changes, time and temperature, secondary shelf lives, and following the Daily Food Safety Checklist and policies
• Resolve food quality issues and customer incidents, working to ensure positive customer experiences
• Monitor crew breaks, shift changes, and line schedules
• Develop and cross-train front-of-house staff
• Assist with crew performance reviews and develop future Service Leaders
• Perform miscellaneous office administration duties including banking, cash handling, and office paperwork
• Ensure office equipment and supplies are in working order and replenished as necessary

Requirements

• Knowledge and experience of cash handling policies and procedures
• Familiarity with office paperwork
• Ability to speak, write, read, and understand the primary language(s) of the work location
• A high school diploma
• Restaurant experience

Qualifications

• Understand and articulate Chipotle's Food With Integrity philosophy
• Knowledge and experience of cash handling policies and procedures
• Knowledge of Food Safety and health department matters
• Familiarity with office paperwork
• The knowledge and ability to speak, write, read, and understand the primary language(s) of the work location
• A high school diploma
• Restaurant experience

Skills

• Customer service skills
• Food safety awareness
• Administrative proficiency
• Leadership and team management

Benefits

• Tuition assistance (up to 100% coverage for select degrees or up to $5,250/year)
• Free food (yes, really FREE)
• Medical, dental, and vision insurance
• Paid time off
• Holiday closures
• Competitive compensation
• Opportunities for advancement

Pay

Compensation is competitive and based on experience.

Schedule

Shifts vary based on restaurant needs, typically requiring standing and working while clocked in.