My particular location is a newer one with a new manager that’s never worked at a Chipotle until now, my position is on grill. Started working here a little over a month ago. Never written a review on here but here’s a job worth warning people about. In opening grill, I come in at 7 am and connect the gas lines to the rice cooker, grill, range, and deep fryer. On an average night, I'm cleaning at least 40 pans, and on a bad night I'm in the dishpit for over an hour. On a good night, I have almost no dishes to clean. I have two and a half hours to scrub the floors, clean the sinks, take out the trash, do the closing dishes, bleach the cutting boards, and then deep clean the dish pit. I come back and begin to clean the back of the house. When he's finished at 8:30, I go on break. When I'm done I go, and break the grill person for thirty minutes. That means I marinade between 200 - 400 pounds of meat, I cut 30 pounds of bell peppers, and 20 pounds of onions. I prepare everything for the next two shifts. In closing prep my shift starts at 4 pm and I need to be done by 7 pm at the latest. My shift starts at 6:30 am and ends at 2:30 pm. The grill to back the opening grill person during the lunch rush. With opening prep, I prepare everything for the day within three to four hours and then I go up to The prep sheet is basically a chart that tells me how much food we have, what we need to have for the shift, what I prepare for the next two shifts, and our sales projections for the shift. When working prep, I always start by filling out the prep sheet. The field leaders and such have no care whatsoever for the employees who actually work the stores. I will say that upper management beyond the GM is absolutely atrocious.

Instead of favoritism a raise would have been great. I am willing to make sacrifices, come in on my days off, work efficiently and reliably, and hardly ever call out.

I am an extremely hard working person but I know my worth. I was a favorite.īe good at your job, make sacrifices (that are not worth the job), and also be lucky. If the bosses liked you, you could take more food, take some drinks (which isn't allowed if its not fountain drinks), take longer breaks, eat in the office, have sway in what position you work that day, etc. There was definite favoritism at my Chipotle. Most of the workers were either teenagers or in their early twenties, hence the drama. The GM and apprentice aka some of the only real adults were considerate and good to me. There was a lot of conflict between managers and it could be a very dramatic workday. The people I worked with were for the most part great. You might pick up a few necessary skills for restaurant experience but it was nothing I didn't already know. The staff was constantly changing as people would only work for a few months before quitting so we were constantly training new people. The location I worked was extremely busy constantly and we hardly ever had time to breath.

Chipotle elk river