Line cook (Former Employee), 123 Front Street – April 10, 2014
Pros: lunch break
There are two shift's 7.00a.m to 5p.m. and 5p.m to 11.30p.m I was in-charge of the prep area so I used to prep the for the daily consumption of food for the day. According to the sheet set by the manager. During peak hours I worked at the grill and served food according to Chipotle's standards. The management is friendly and the managers are always – more... willing to help you when you need them. The co-workers are friendly and nice to work with. The hardest part of the job I don't remember. The enjoyable part of the job was everyday coming to work – less
Fast-paced environment seeking to change the way people conceptualize fast-food.
Crew Member (Current Employee), West Haven, CT – October 29, 2014
Great culture with very high standards. The company cares about its employees by promoting from within, offering decent benefits and working side-by-side to establish personal and career growth with all of its workers.
Prep/Grill/Line (Current Employee), Manhattan, NY – October 28, 2014
Pros: free lunches, friendly co workers
Overall Chipotle is a friendly place to work at. Our vision is to produce top performer and to create high standards when prepping our cooking food. I learned that being empower to do things help create leaders.
productive work place that encourages individualality
Cook/Prep (Former Employee), Lancaster, OH – October 27, 2014
Pros: free lunches
Cons: short breaks
chipotle allowed me to remain myself as long as productivity demands were met. work was fun, prepping veggies, preparing beans and fajita veggies. grilling meat and mixing rice. chipotles management was hands on, taught me to be on my toes and at the ready anytime I work in the kitchen
Kitchen Manager (Current Employee), Fowler Avenue – October 26, 2014
Pros: free meals, great co-workers
Coordinated daily deployment/ schedule for employees - Order and restock store supplies including food and tools - Test and approve food for serving to customers - Ensure that employees provide positive dining experience for customers - Terminate employees when necessary - Open and close facility - Deposit funds to safe
Cashier (Former Employee), Royal Oak, MI – October 20, 2014
Pros: free lunch
Cons: not enough workers
A typical day at work was busy. but still managed to get through the day. I've learned that you have to be patienced and not everyone is the same. My co-workers we're the reason I sayed moviated. I hardest thing about this job was some people were very lazy, and it was unorganized. The most enjoyable thing about chipotle would be the people.
Cashier/Host (Former Employee), Dallas, TX – October 17, 2014
Pros: free food and a discount
Cons: no training for management program
Work on the line or in the back of house. I gained much food prep, restaurant management and sanitation skills there. The management was not always on top of its job which reflected in the team and restaurant from time to time. The hardest part was getting training and advancement.