Kitchen Leader & Mentor: Elevate Food & Team

Chipotle Mexican Grill; Dayville (CT); On-site; USD 52,150,000 - 58,228,000; Full time

Benefits offered by this job

Tuition assistance

Free food

Medical, dental, and vision insurance

Digital Tips

Paid time off

Holiday closures

Competitive compensation

Advancement opportunities

Job summary

Chipotle Mexican Grill is hiring a Kitchen Leader to learn and perform food preparation, grilling meats, and sautéing vegetables while training Crew to become future Kitchen Leaders. You will ensure food quality, cleanliness, proper stock levels, and safe operation of equipment to deliver outstanding customer experiences.

The role emphasizes teamwork, on-your-feet activity, and supporting both back-of-house and front-of-house operations to meet station goals and service standards.

Qualifications

• High school diploma or equivalent required.
• Experience in a restaurant setting preferred.
• Knowledge of food safety and sanitation practices desirable.

Responsibilities

• Cook and prep food to order following kitchen procedures.
• Monitor food waste and inventory levels and resolve quality issues.
• Support a strong team dynamic between back-of-house and front-of-house crews.
• Develop crew members to be future Kitchen Leaders.
• Communicate effectively with crew and customers to ensure great service and throughput.
• Maintain cleanliness and sanitation of the kitchen.
• Monitor kitchen equipment and ensure it is maintained and repaired promptly.
• FIll out MSDS and Inventory Rotation (FIFO) as required.

Skills

Restaurant experience

Education

High school diploma

Job description

Chipotle Mexican Grill is hiring a Kitchen Leader to learn and perform food preparation, grilling meats, and sautéing vegetables while training Crew to become future Kitchen Leaders. You will ensure food quality, cleanliness, proper stock levels, and safe operation of equipment to deliver outstanding customer experiences.

The role emphasizes teamwork, on-your-feet activity, and supporting both back-of-house and front-of-house operations to meet station goals and service standards.