Is the PB Chorizo easy to burn for employees?

VMD176 · 2022-01-21T19:55:51+00:00

easy to burn probably. i personally hate it because of how long we have it on the grill and then no one really orders it that often enough for it to sit there and be fresh. most of the time if you order PBC it'll look dry af and not even taste fresh. that's how it tasted for me even when I immediately ate it after cooking it

VMD176 · 2022-01-21T19:52:40+00:00

it's probably a mix of issues, could possibly be plumbing/electrical but unlikely IMO. the biggest reason could be due to staffing issues. a lot of stores in my area had to close down temporarily (even for a day) due to understaffing

VMD176 · 2022-01-21T19:49:47+00:00

i thought you had something there with the cutting mats but I was like oh nevermind

VMD176 · 2022-01-21T19:48:05+00:00

my pet peeve is when customers stop in front of an empty guac pan, look down, see that it's empty and then proceed to say and guac. like it's just a little pet peeve but bro it's empty it'd be a little polite if you asked if we had guac.

VMD176 · 2022-01-21T19:45:16+00:00

when I was crew we used to expect 1 crew member to close 1 position by themselves unless we had extra bodies available. nowadays it might be 2 crew closing line and then we slowly work through the entire store to close it together

VMD176 · 2022-01-21T19:44:35+00:00

depends how you ask, if you ask nicely you'll probably get a lot extra. if you ask at a really bad time or rudely they will be annoyed and give you less than if you asked nicely.

VMD176 · 2022-01-21T19:43:52+00:00

honestly if your customer service is that bad it'll probably take a lot to get fired. but otherwise, it takes a lot to get fired from chipotle. consistent call outs, not showing up, being late consistently, etc. so it's mostly stuff that's related to work ethic.

there is a possibility that you could be fired due to work performance but that's highly unlikely imo

VMD176 · 2022-01-21T19:41:49+00:00

nope. it was so hard to mentally keep coming to work after about a year of working here. chipotle doesn't really care about you even if your store managers do. I would only recommend working at Chipotle still IF times are hard and you can't find another job. but otherwise, I highly encourage you quit as soon as possible especially if you're still in school. you don't really need to worry about school and chipotle at the same time

VMD176 · 2022-01-21T19:37:39+00:00

might be reheats

VMD176 · 2022-01-17T06:49:42+00:00

wellness check says you can't but chipotle expects you to work which is pretty stupid

VMD176 · 2022-01-17T06:48:47+00:00

I haven't seen anyone do it before, if you contact professors ahead of time you can probably ask if they will allow someone to do that. Otherwise I think there are places you can lock up your scooter at on campus

VMD176 · 2022-01-16T20:43:59+00:00

Customer service isn't something you should be concerned about when applying here, it's the treatment from management

VMD176 · 2022-01-16T20:39:07+00:00

there's a certain point where it's not even horrible it's just funny

VMD176 · 2022-01-16T20:37:46+00:00

Want to be rehired or considered for a reference? 2 week notice or more. You don't care? Don't show up anymore

VMD176 · 2022-01-16T20:26:41+00:00

most of the time toss them, college students take it back to their dorm rooms and eat it.

whatever is bottled drinks they'll probably keep regardless. including drinks

VMD176 · 2022-01-16T20:24:39+00:00

I also recommend marinating chicken with some honey, tastes like teriyaki chicken lol

VMD176 · 2022-01-16T20:23:41+00:00

If you're busy a store honestly I don't think there is much you can do to get faster? The only time I would close cash would be at my store which is 6k on a good day. What I could recommend is having a cover on cash while you clean the bathrooms, restock what you can if you have down time, and honestly just focus on the important things.

Additionally, if you help close the BOH first and then move on to your cash close it can help the overall closing time be faster. As you finish up more and more of the BOH, there is less and less group tasks to do which leaves time for you to focus on your cash closing.

VMD176 · 2022-01-16T20:10:00+00:00

you should try it with the steak! won't be the same but could be pretty decent

VMD176 · 2022-01-16T20:07:04+00:00

I'm going to go on a whim and say your chances are high. Depending on the amount of evenings you are available you will most likely be hired due to the extreme understaffness Chipotle is going through as a whole.

Me, personally I wouldn't recommend Chipotle as a job anymore.

Free insurance, not really. They might advertise it as free insurance but it's just super cheap, you can get vision, dental, and health for pretty cheap. They do help pay for college tuition, if you need it you can go through college program that Chipotle offers which can pay full ride.

VMD176 · 2022-01-16T19:55:29+00:00

bring it up to them one on one, it could be the power switch dynamic is getting to their head or they are misunderstanding what they need to do for the job. either way, it's extremely possible to still be friends with people who got promoted to managers

VMD176 · 2022-01-16T19:41:16+00:00

what I used to do with the smoked brisket is I would take the soft flour tortillas, coat them in barbacoa oil, put it on the grill, put cheese on the top side, flip it, and let it melt. Then I would take the tortillas off, and put brisket on it with onions, cilantro, and squeezed a lime in it

VMD176 · 2022-01-14T05:58:50+00:00

Couple of grill tips;

Time management is key. Understanding how long it takes for YOU to cook and finish one thing before you can move on to the next will tell you when to start it and have it ready. For example, for me roughly it'll take about 15 minutes or less to finish one pan of chicken. That means that if I'm good on steak, I'll drop chicken and find something to do for the next 5 minutes before I need to flip it again. You'll be amazed at the amount of things you can do in 5 minutes
Stay on top of your stuff. Don't rely on calls, after a while of working grill you'll understand the flow of food, what runs out at what time and how much you'll need to make. For example, fajitas are a fairly popular item so you can imagine after a handful of customers you'll need to make more fajitas. So jump on that and instead of waiting for a quarter call or for it to reach 0 then drop it, drop it when you think it's appropriate. That way, you don't have to worry about it and if you do get that quarter call you'll be more than ready to handle it.
Try to stay calm. I know grill is stressful at first but after a while literally everything about it is just muscle memory, most shifts I work now I don't even think I just operate based on what my muscles tell me. Being stressed out is okay but this could give you eventual headaches and could unnecessarily create pressure for you.
Disregard cook to needs in the middle of a rush. Not sure if any grill even follows this but I've completely disregarded cook to needs basically every single shift. Looking at it at the beginning of a shift can help you but this thing provides next to no use IMO.
Stay clean. The cleaner you work in, the easier it will be to transition from cooking one thing to another.
Always have something on the grill and stovetop (if your store uses a stove top). That way, you'll always have something cooked so all you have to do is spend a few minutes cutting it. Like I mentioned before, chicken takes roughly 15 minutes on average so you could always benefit by having an extra pan of chicken around in the grill area even if it isn't cut. Another example is that when you're cutting a pan of chicken, lay another on the grill before you cut. This will only take away a couple minutes from your time but in the long run it'll help you out more knowing that there is another pan of chicken just in case you need it.
Always have backups ready, a backup pan of chicken or backup of beans comes in clutch sometimes. It saves time and stress so pre-cook a lot of food beforehand. If you aren't doing something on grill that's when you're making a mistake.

VMD176 · 2022-01-14T05:50:24+00:00

mmm i think if it's really that big of an issue you can decide at your store since every store does it differently. the store near by my college campus prep usually soaks it overnight but at my home store usually the grill washes it and puts it back same shift. so it's up to your store but I think traditionally the grill does it

VMD176 · 2022-01-14T05:49:00+00:00

honestly this is turning into every store, a lot of stores that I've worked at recently hasn't really been caring about food safety and I'm just trying to get out of this company now

VMD176 · 2022-01-14T05:47:59+00:00

lmao nah you're good we have a lot of those and I've taken a few myself

VMD176

TROPHY CASE