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
• Resolve food quality issues
• Support food safety by ensuring hand washing and glove changes, monitoring time and temperature on the line, monitoring secondary shelf lives, and following food safety policies and procedures
• 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
• Develop future Service Leaders
• Assist with miscellaneous office administration duties such as banking, cash handling policies and responsibilities, and office paperwork
• Ensure office equipment remains in working order and make sure office supplies are ordered as necessary
• Ensure the proper quantity 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

• Knowledge of cash handling policies and procedures
• Knowledge of Food Safety and health department matters
• Familiarity with office paperwork
• Ability to speak, write, read, and understand the primary language(s) of the work location

Benefits

• Tuition assistance (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

Compensation is competitive and commensurate with experience.

Schedule

Hours are flexible and can vary based on the needs of the restaurant.