Service Leader: Elevate Front-of-House & People

Chipotle Mexican Grill; Absecon (NJ); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Tuition assistance

Free food

Medical insurance

Digital Tips

Paid time off

Holiday closures

Competitive compensation

Opportunities for advancement

Job summary

Chipotle Mexican Grill is seeking a Service Leader to maintain a positive customer experience by ensuring safe, high-quality food is prepared and served and that the crew is trained to deliver excellent service.

The role requires hands-on leadership on the restaurant line, monitoring food safety, line operations, and scheduling, while developing the team for future Service Leaders. Strong communication and a high school diploma are required.

Qualifications

• High school diploma required.
• Knowledge of cash handling policies and procedures.
• Knowledge of food safety and health department matters.
• Familiarity with office paperwork.
• Ability to speak, read, write and understand the primary language of the work location.
• Restaurant experience is required.

Responsibilities

• Maintain a positive customer experience by ensuring safe and quality food is prepared and served.
• Ensure the restaurant crew is well trained and provides good customer service.
• Keep the line clean and organized with functioning equipment.
• Monitor food safety practices and daily checklists.
• Assist with crew scheduling, breaks, and shift changes.
• Develop and cross-train front-of-house crew and participate in performance reviews.
• Support advancement of future Service Leaders and handle office duties as needed.

Skills

Cash handling policies

Food Safety

Office paperwork familiarity

Restaurant experience

Language proficiency

Education

High school diploma

Job description

Chipotle Mexican Grill is seeking a Service Leader to maintain a positive customer experience by ensuring safe, high-quality food is prepared and served and that the crew is trained to deliver excellent service.

The role requires hands-on leadership on the restaurant line, monitoring food safety, line operations, and scheduling, while developing the team for future Service Leaders. Strong communication and a high school diploma are required.