Service Leader: Elevate Food Quality & Team Growth

Chipotle Mexican Grill; Oceanside (NY); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Tuition assistance

Free food

Health insurance

Dental insurance

Vision insurance

Digital Tips

Paid time off

Holiday closures

Advancement opportunities

Job summary

Chipotle Mexican Grill is seeking a Service Leader to maintain a positive guest experience by ensuring safe, high-quality food and training a capable crew. You’ll manage line operations, ensure cleanliness and proper equipment use, and assist with administrative tasks as needed.

The role emphasizes enforcing safety policies, coordinating breaks and shifts, and developing future leaders while contributing to an efficient restaurant environment.

Qualifications

• Restaurant experience required.
• Knowledge of cash handling policies and procedures.
• Knowledge of food safety regulations and health department matters.
• Familiarity with office paperwork and administrative tasks.

Responsibilities

• Maintain a positive customer experience with safe, quality food.
• Keep the line clean and equipment functioning; train crew as needed.
• Monitor food safety, including hand washing, glove changes, and time/temperature checks.
• Resolve customer incidents and ensure positive experiences.
• Schedule and coordinate crew breaks, shifts, and meetings.
• Develop and cross-train front-of-house crew; assist with performance reviews.
• Support the development of future Service Leaders.
• Assist with office administration and supply management.

Skills

Restaurant experience

Cash handling

Food safety

Office paperwork

Education

High school diploma

Job description

Chipotle Mexican Grill is seeking a Service Leader to maintain a positive guest experience by ensuring safe, high-quality food and training a capable crew. You’ll manage line operations, ensure cleanliness and proper equipment use, and assist with administrative tasks as needed.

The role emphasizes enforcing safety policies, coordinating breaks and shifts, and developing future leaders while contributing to an efficient restaurant environment.