Service Leader — Lead Crew, Free Meals, Tuition Help

Chipotle Mexican Grill group; Annapolis (MD); On-site; USD 24,000 - 27,000; Full time

Benefits offered by this job

Tuition assistance

Free meals

Medical/dental/vision insurance

Digital tips

Paid time off

Holiday closures

Competitive compensation

Advancement opportunities

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 the restaurant crew is well trained. You will keep a clean, organized line and supervise daily operations on the floor.

This role requires hands-on leadership and strong knowledge of food safety policies, with a focus on crew development and effective communication.

Qualifications

• Understanding Chipotle’s Food With Integrity philosophy.
• Knowledge of cash handling policies and procedures.
• Knowledge of food safety and health department matters.
• Familiarity with office paperwork.
• Proficiency in the primary language of the work location.

Responsibilities

• Make sure great tasting, high quality food is served.
• Help resolve food quality issues.
• Support food safety: hand washing, glove changes, time/temperature checks, shelf life monitoring, Daily Food Safety Checklist adherence.
• Help resolve customer incidents and maintain positive experiences.
• Monitor crew breaks, shift changes, and line schedules.
• Develop and cross-train front-of-house Crew.
• Assist withCrew performance reviews and developing future leaders.
• Assist with office administration tasks and ensure supplies are adequate.

Skills

Cash handling policies

Food safety knowledge

Office paperwork familiarity

Language proficiency

Restaurant experience

Teamwork and supervision

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 the restaurant crew is well trained. You will keep a clean, organized line and supervise daily operations on the floor.

This role requires hands-on leadership and strong knowledge of food safety policies, with a focus on crew development and effective communication.