Pros: free employee meals, great co-workers
Cons: poor management, sometimes difficult customers
A typical day at Chipotle began with coming in between 7am and 8am and beginning the tasks asked of you on deployment for that day. Having mastered each station available at Chipotle, my tasks would range from opening Tortilla, where I fried chips, cut citrus for the drink station, and fried taco shells. Opening Salsa, where I diced tomatoes, mixed four different salsas and sour cream as well as setting up the line. I could open prep which included cutting, scooping and mixing guacamole, dicing jalapeños and onions, shredding cheese, julienning peppers and onions,and cutting salad and taco lettuce. Grill proving to be the most difficult position at Chipotle you went in and began plucking oregano, cutting oregano and cilantro for the day, making tea for the drink station, re-heating stove tops, throwing down chicken and steak on the grill, putting beans, carnitas, barbacoa and sofritas in the re-therm, cooking two batches each of white and brown rice, and having everything cooked to order by open at 11am. Management is young and developed within the store. My co-workers were my favorite thing about my job at Chipotle. All upbeat and holding the 13 required characteristics (ambitious, happy, smart, polite, respectful, honest, conscientious, presentable, curious, motivated, hospitable, high energy, and infectiously enthusiastic) of a Chipotle top-performer.