Chipotle Kitchen Manager reviews

The amount of work that you have to do for certain positions (back of house) versus the amount of work for other positions like Tortilla, Salsa, or Expo is extremely skewed. Having worked all positions, that is firmly what I believe. Every crew member gets paid the same give or take the 6-month raises Chipotle provides. This creates low incentive to want to progress towards promotions and management, as it is generally required to know the back of house positions well to become a Kitchen Manager. Always changing procedures and guidelines. Also, since the end of the unique team based culture, the upper management style is now more akin to a typical corporate restaurant. We get frequent changes, which are difficult to implement sometimes. This also has management pushing themselves and their crew harder than before with labor variance and the importance of good business numbers.

straining on body time consuming lots of high school students late closing hours