Service Leader: Guest Experience & Crew Growth

Chipotle Mexican Grill; Largo (FL); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Tuition assistance

Free food

Medical, dental, and vision insurance

Paid time off

Holiday closures

Competitive compensation

Opportunities for advancement

Job summary

Chipotle Mexican Grill is seeking a Service Leader to ensure a positive customer experience by maintaining safe, high quality food and training the restaurant crew. You will keep the line organized, supervise staff, and coordinate breaks and line schedules while supporting daily operations and office duties.

The role requires on-your-feet work, adherence to food safety practices, and emphasis on staff development, aiming to build future Service Leaders within a fast-paced team setting.

Qualifications

• High school diploma is required.
• Restaurant experience is preferred.
• Understand and articulate Chipotle’s Food With Integrity philosophy.
• Knowledge of cash handling policies and procedures.
• Knowledge of food safety regulations and health department matters.
• Ability to read/write/speak the primary language of the work location.

Responsibilities

• Maintain a positive customer experience by ensuring safe, quality food is prepared and served.
• Keep the line clean and organized with functioning equipment.
• Supervise and train the restaurant crew.
• Monitor breaks, shift changes, and line schedules.
• Assist with crew performance reviews and development of future leaders.
• Handle office administration such as banking and paperwork and manage supplies.

Skills

Food safety

Cash handling

Team leadership

Communication

Education

High school diploma

Job description

Chipotle Mexican Grill is seeking a Service Leader to ensure a positive customer experience by maintaining safe, high quality food and training the restaurant crew. You will keep the line organized, supervise staff, and coordinate breaks and line schedules while supporting daily operations and office duties.

The role requires on-your-feet work, adherence to food safety practices, and emphasis on staff development, aiming to build future Service Leaders within a fast-paced team setting.