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 staff.
• Assist with crew performance reviews and develop future Service Leaders.
• Perform 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 speak, write, read, and understand 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

Compensation is competitive and based on experience.

Schedule

Hours vary based on the restaurant's needs, but typically involve standing and working while clocked in, with opportunities to assist others during less busy times.