CULTIVATING FUTURE LEADERS
START YOUR CAREER ROLLING
One of the many reasons why Chipotle is unlike other fast food companies is the fact that nearly all of the leaders are promoted from our crew. Many restaurant companies hire "professional" managers to run their restaurants and almost never look to their crews for new leaders. But last year at Chipotle, 97% of our general managers were promoted from our crews and because our company is growing, there's plenty of opportunity.
Countless people who came simply looking for a job now find themselves leading dozens, or even thousands of people while enjoying a career that is totally fulfilling, fun, and financially rewarding beyond anything they thought possible. It's pretty simple: If you work hard, you'll get noticed and before you know it, you'll be on a roll.
NO EXPERIENCE PREFERRED
WE'RE NOT LIKE OTHER FAST FOOD COMPANIES AND IT STARTS WITH OUR PEOPLE
When Steve Ells started Chipotle back in 1993, he only intended to open one restaurant—not a chain of more than 1,200. Because of that, he broke all of the rules and Chipotle became a new kind of fast food restaurant. In fact, we do just about everything differently and it starts with the people we hire to work in our restaurants.
We've learned that experience in other fast food restaurants isn't of much value at Chipotle. That's because we really cook food at Chipotle. And that's just the beginning of what we do differently. Our Crew members learn what they need to do on the job and in turn, they become the future leaders of our company. It's on-the-job training like you have never had before.
A DAY IN THE LIFE
CHANGE JOBS CHANGE THE WORLD
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- Comp & Benefits
- Work/Life Balance
- Senior Management
- Culture & Values
- Career Opportunities
I have been working at ChipotlePros
if you give them a 2-week notice they will schedule around your needs, and even if you haven't given a notice, they will try to get you out as early as possible the day of. may sound a little bad but chipotle makes sure they are always one crew member extra so not much harm done.
you do everything so you don't get bored while working
grow into a family.Cons
too many hours, I am still a teen and I get scheduled 3- 12 hour shifts a week (11-11).. of course time goes by very quickly but you only get a 45 minute break and that's not enough.
if your schedule says 11am-4pm, don't expect to be out of there till 5 or 5:30
managers give you work to do and then they tell you to do something else right after and then say "vamos" 30 seconds later.Advice to ManagementAdvice
you should think of the crew members also, because the managers can sit and talk while they shouldn't be and nothing happens to them even if the line is out the door but crew has to stay in line or they get yelled at. managers have more flexible break times. instead of asking us "what do you think the answer is", just tell us what the answer is and ask us to work on remembering it.RecommendsPositive OutlookApproves of CEO
Getting an Interview
Getting an Interview
- Application Details
The process took a day – interviewed at Chipotle.Interview Details
I applied and about 2 weeks I got a call saying that I was invited to attend open interviews during a set time (unfortunately I didn't have a miss some school). I decided to show at the earliest time possible. The interview was pretty quick and I was hired on the spot. Questions are basic and easy to answer. The manager did verify my age (must be 18+) before she started. Overall it was the quickest and most comfortable interview I've ever done.Interview Questions
Accepted OfferNeutral ExperienceAverage Interview
- What do you like about Chipotle? Answer Question
When Chipotle first opened, the idea was simple: demonstrate that food served fast didn't have to be a "fast-food" experience. We only use high-quality raw ingredients, classic cooking methods and a distinctive interior design, and provide an exceptional customer experience—features more frequently found in the world of fine dining. As a fast-growing company, we’re always...
Mission: To change the way people think about and eat fast food.