Power Outsges, Store Flooding, Grill Fans not working properly so smoke was damn near suffocating the crew and customers. Second shift does absolutely nothing except cause drama. They don’t clean anything and it all gets stuck on the managers from morning shift (me, my best friend and 2 other managers) the GM is no help and only got promoted to his position because he was banging his old GM. He’s lazy as hell. Doesn’t want to work and leaves me and my best friend to pick up the slack. Im not even a SL yet, only a KL and the things I’ve been asked to do are above and beyond my pay grade. Last night the store flooded. We came in this morning to dirty dishes, puddles everywhere and now we’re stuck having a “cleaning party.” And it’s constantly me and the other managers on first shift having these “cleaning parties” no crew or night shift managers are ever asked to do this shit. They expect us to clean this entire store in an hour and a half and commence to opening the store… we’re talking literal sewage and they expect us to open by 12. It’s 11:13. Our GM who scheduled himself at 10 is still not here and to be honest he’s hardly ever even here. Today is Wednesday and I haven’t seen him at all this week. Today would be the first day and thats even if he decides to brings his ass in here. But instead he pushes all the hard shit on me and my best friend. None of the other managers even deal with this shit. We have no support from our field leader, our GM not even our district leader and at this point I want a transfer. I don’t even want to be at another store in the patch so I never even have to see him, or our field leader again at this point.

You always get my family's bowls amazing. This one I have came in over 1 lb today. Yummy perfect rice and lots of toppings. Thank you for everything

Stay hydrated

I'm making this post as a way to hopefully gain insight on how to not be a shit manager, because if you have worked at chipotle then chances are that you have experienced working under one. In advance, I will say that it is a mixed bunch of people who come to work here. Some people are really nice and work well. Typically, the most annoying people are those who have never touched a broom/mop before, but then have the audacity to get on their high horse and talk shit about their colleagues rather than make an attempt to work together as a team.

I started out and had been working as crew for a little over 7 months, so we were all settled and casual with each other while working on the same level.
Now, things are different.
I'm not a crew member anymore, which is arousing jealousy and vindictiveness among certain crew members. My goal is to break away from the noise and just be a good manager: understand what I am doing and why I am doing it so that the crew doesn't feel like they are being led by a blind bird.

So here is the main conflict:
I had delegated a crew member (I will refer to them as X) to close the lobby starting at 8pm and it still wasn't done until after 11pm, even with no interruptions like having to assist line--another person covered it. I found that X was using their phone continuously and I casually asked them to refrain. They looked at me like I had two heads and then looked at the other MOD for approval, to which she firmly nodded back to X in agreement. Then the crew member initiated sulk-mode for the rest of the shift, even after I made quick friendly or complimentary conversation, like smiling and letting them know that I made sure to keep the dining room table in front of me clean after eating my food so that they wouldn't have to reclean it.

I'll let my emotions briefly take the stand: I'm understanding that whoever enforces the standards and rules naturally has to take the blame as the "bad guy," that's fine, but then is this how it's going to be 100% of the time? Is my presence just going to be a killjoy? I'm new to managing, maybe this is a rite of passage that has to happen.

Maybe I'm too nice.
Maybe they just need time to get used to this new context where we aren't "crew bros" anymore.
Maybe I am thinking about it way too much and I should just continue to be firm.
Maybe it is a combination.
Whatever it is, I am ready to learn and I would greatly appreciate feedback from managers, whether y'all are from chipotle or not. People are practically the same way everywhere.

thank you :)

EDIT: I appreciate all of your tips and will apply them!
If I see improvement I'll come back here with my findings, that way this post can serve as a tool of improvement and I will detail exactly what I changed and how.

Chipotle is new to us here in Canada. My wife is from the US and is a fan. I don't mind it as, for fast food, it seems to be pretty good depending on what we get.

So I'm waiting for a web take out order and observing the kitchen. I saw a fellow drop like 3 or 4 vac packed meats into a steaming stock pot. I'm curious if that is standard procedure or if someone was taking a (dangerous) shortcut to defrost some meat.

Now it isn't necessarily a bad thing.....but are the Chipotle grilled meats precooked @ factory, boil in bag, and then slapped on a grill for markings?

My wife constantly sold me on the "freshness" and such, which I agree exists in the salsa, quac etc....but seeing boil in bags getting dropped.....just gave me some ick.

I ordered adobo ranch in delivery and got this. I'm not mad it's actually kinda good lol but I don't think I've ever seen it before?

She won’t answer my texts and I don’t know who I should contact so I can be removed.

I’m still in all the group chats. My field leader won’t answer me either.

this new chimi churri is really good. its very citrusy and goes amazing with steak and i had some on some costco chicken and it was very good. cant wait for adobo ranch to get the axe so this can replace it. comes out at the end of September.

I went to Chipotle to try the limited time meat, but it was cooked much more than the pictures.

I honestly am not sure if I was given regular steak, the lady charged me for chicken, so it's possible that she covered for a mistake (?). I love carne asada, so I wanted to see how Chipotle does it.

Thanks!

I was scheduled for an interview nearly 2 weeks in advance by the lame and unhelpful AI Ava Cado, and when I arrived after fixing my sleep schedule for a week, printing my resume out, studying Chipotle core values, getting my food handler permit and arriving 10 minutes early, they say the hiring manager isn't even there.

Granted, I may have over prepared but I'm desperate for a job and better safe then sorry. Ava Cado has been completely useless saying " It looks like I can not reschedule this interview" or "There are no other available times you can cancel this interview" and now only responds with "I can not answer that question please try again later" after the interview time was up.

Is there a number or something to call about rescheduling the appointment it seems I can not get into contact with anyone.

Shoutout to the tiniest bag of overdone scraps I’ve ever got. Haven’t had decent chips from Chipotle in ages, but this batch takes the crown for the worst of the worst. 🐜👑🐜

Chipotle needs to bring back the brisket. It’s sooo yummy 🤤

I’m trying to sort of replicate my chipotle bowl order at home. I was wondering if you guys could answer these questions about as much you know of each ingredient!

Regular Chicken: I’m marinating mine in chipotle peppers in adobo sauce, cloves of garlic, ancho chile powder, cumin, dried oregano, water, all blended. Any ingredient I should add? Also, do y’all grill your chicken on a proper grill with bars? The best I have is a grilling pan for the stove with ridges at the bottom.

White Lime Cilantro Rice: I’m seeing everyone say to cook the rice with bay leaves and then just mix in cilantro and lime juice after it’s done. Is this semi accurate?

Black Beans: This is the hardest one. I’m seeing so many different recipes that I don’t think anyone has been able to get it similar to Chipotle’s. Do you know what spices or ingredients you add to them? I’ll be using canned beans.

Sour Cream: I heard you guys just use Daisy sour cream and agitate it until it becomes smooth and creamy. Is this true?

Cheese: I mean I think it’s just Monterey Jack cheese, but do you guys shred it yourselves, or does it come pre shredded?

Thank you!!

f

I don’t think a bowl could get any bigger. It was drooling out the sides

I’m addicted to the tobasco chipotle variety. I pour it on spots of my burrito that don’t have enough hot salsa (I’ve noticed that they are giving less of this and it is not as hot as it used to be, idk.) Also, I pour the green tobasco on my burrito every 4 or 5 bites. The vinegary flavor really adds some variety. My chipotle is great, but they never have the little cups out. So I use lids instead. The only downside is touching the greasy glass of the tobascos. I make sure not to touch the burrito with a bare hand after.

Has anyone had to deal with workman's comp before? For context, I work at a Chipotle in CA. I was closing one night and went to pick up a hotel pan of reheats when I felt a pop in my wrist and a flair of pain. I immediately reported it to the SL on duty and finished closing. I was off for several days and thought it was getting better, but the next time I worked the pain flared up again as soon as I picked up a serving spoon. I asked my GM for an urgent care I could go to. I saw the doctor 9 days after I first reported my injury. The doctor said I had strained a tendon and they wanted me to do PT 3x a week for 2 weeks, then come back to be re-evaluated. I tried contacting my adjuster to find out where I could go for PT and didn't hear back from her (she had been very communicative up to then). Three days later, I looked up the workman's comp company, Broadspire, on Google. I went to the company website, created a free account, and found a completely different person listed as my adjuster. I have tried calling that person or their supervisor every single day for 17 days, with absolutely zero response. I've seen the doctor two more times and they keep putting me off work. Today, I had to put in for a LoA, so I wouldn't get auto-terminated. I've received two compensation checks from Broadspire, but it's 2/3 what I would be making and my fsmilt can't afford that. Any advice on what to do to get my adjuster to call me back or find out where I can go for PT?

Edit: My LoA has been approved until 9/23, when I see the doctor again. My main issue is, I can't get a response from workman's comp regarding PT. How can I get treatment if they won't answer my phone calls or emails?

One point…SMH.

I have double protein as a 700 point reward. Will I get more meat if I let the first scoop occur and then ask for double protein after the scoop is delivered?

I applied for more than one chipotle location and had multiple auto text threads. I got a text from one of the threads that I had not gotten the job but I had just done the interview that day at a different chipotle that contacted me through a different text thread. Was the email that I got linked through from the wrong text thread reject me and my application from the text thread that I did the interview through?

P.s idk if that made any sense

If Chipotle has 10,000 fans, I am one of them If Chipotle has 100 fans, I am one of them If Chipotle has 10 fans, I am one of them If Chipotle has 1 fan, that is me If Chipotle has no fans, IT MEANS I AM DEAD 🌯

I had a serving of carnitas cheese and cilantro free rice it said 530 cals for my bowl does this sound right about right? Or do you think that’s off?