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 the crew in providing excellent service.

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 to ensure positive customer experiences.
• Monitor crew breaks, shift changes, shift meetings, and line schedules.
• Develop and cross-train all front-of-house crew members.
• Assist with crew performance reviews and develop future Service Leaders.
• Assist with miscellaneous office administration duties such as 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

• 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.
• Have familiarity with office paperwork.
• Speak, write, read, and understand the primary language(s) of the work location.
• Have a high school diploma.
• Have restaurant experience.

Qualifications

• High school diploma.
• Restaurant experience.

Skills

• Understanding of Chipotle's Food With Integrity philosophy.
• Knowledge of cash handling policies and procedures.
• Knowledge of Food Safety and health department matters.
• Familiarity with office paperwork.
• Ability to communicate effectively in the primary language(s) of the work location.
• Restaurant experience.

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 (80% of managers started as Crew).

Pay

Competitive compensation based on experience.

Schedule

Variable schedule to accommodate restaurant operations.