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 high-quality food is served and resolving food quality issues.
• Support food safety by monitoring hand washing, glove changes, time and temperature on the line, secondary shelf lives, and following food safety policies.
• Resolve customer incidents and work towards 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 tasks including banking, cash handling, and office paperwork.
• Ensure office equipment is in working order and supplies are ordered as necessary.
• Ensure proper quantities of supplies are available as needed.

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.
• Have knowledge and experience of cash handling policies and procedures.
• Have knowledge of Food Safety and health department matters.
• Be able to speak, write, read, and understand the primary language(s) of the work location.
• Have a high school diploma.
• Have restaurant experience.

Skills

• Customer service skills.
• Food safety knowledge.
• Administrative and organizational skills.
• Leadership and training abilities.

Benefits

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

Pay

Compensation is competitive and based on experience.

Schedule

Hours vary based on the restaurant's needs, typically requiring standing for extended periods.