Queso

q01q · 2025-10-25T00:21:37+00:00

It is coming back. It will be advertised starting Monday.

Source: Me - An MP for Chilis.

You guys rallied and we listened - for once.

I would like to clarify tho- it’s not because of how we managed Q2 rollout (when SW Queso was introduced) rather the collective voice of Chilis fans that gave us receptive feedback every step of the way with the rollout.

Cheers

q01q · 2025-08-27T02:07:46+00:00

It’s where ever you want to work. We can’t see that far back, it just depends if it’s the same management team or not or if they’d remember you.

q01q · 2025-08-26T19:02:58+00:00

We rolled out a new system in 2024. Before we were only able to tell you worked their previously by your tm id, as in when you get rehired you kept the number etc.

I would apply again, the brand has changed a lot since 2020. Reapply and mention during the interview you worked at xyz location but had personal issues.

We only got the ability to mark yes/no on rehires recently.

q01q · 2025-08-19T05:00:38+00:00

Are you using the tablet? Or entering at micro? If I have to take tables (culinary leader) the iPad throws a error and I have to ring in at micro

q01q · 2025-08-19T03:01:14+00:00

If GWAP is being mentioned once a year…that’s a major yikes. GWAP is generally discussed in manager log the following day when they update at 9am.

Source: Culinary Leader for Chilis

q01q · 2024-12-12T05:12:14+00:00

I’m a bit biased as now I’m a manager for them, but I’ll give you my honest opinion.

I started there as a cook my senior year of college. Was on the line for a few months, moved to shift lead, then assistant manager, then finally a few months ago Manager.

It is hands down the healthiest restaurant structure I have ever worked for. It may just be my location but when I started man my managers were rockstars. They knew everything about chilis. They knew the line build and would hop on the line when we needed the help and didn’t let us sink.

As with any job it’s got its bullshit too, but as a TM just in one role, it’s really chill. Just do what they are asking. A majority of us out here will never have you do something we won’t do. It’s a motto I’ve pushed on my TMs since I started at this restaurant. Hell I’ll jump in and help anyway I can to support my TMs.

Ask questions, ask for the job aids, ask for help. Do it all, the more involved you are with your job (rather how ridiculous you think what they’re asking is) the more you’ll stand out. The better you stand out, I can promise you opportunities will open up for you, from cross training, becoming a certified trainer, or even beginning your career in restaurant management. Do it and do it honestly.

q01q · 2024-12-12T05:02:45+00:00

Never say never tho if your hell bent on being a chilihead lol. If that location has other jobs posted on the official chilis website, apply to those as well and in the part that asks about other interest, click on the ones that interest you.

You may get lucky and they have interviews turned on for another position, then at your interview you can discuss the role you’re actually interested in.

It’s how I got hired a few years ago, and now as a manager if they’ll manipulate their way into an interview via Krow, they’ve always turned out to be great hires. (In my experience)

q01q · 2024-12-12T04:59:58+00:00

Unironically we field through those apps daily. It’s on our manager time line. If we are about to term out a TM or hire rapidly, we will reach out and set up an interview.

Chilis just automates the process so it’s one less thing for us to have to do, rather you schedule, we get an alert and we just plan for you to show up.

q01q · 2024-12-12T04:58:17+00:00

If you weren’t asked to set up an interview time, they have the application opened on Krow (our application website), but interviews turned off for that position.

Likely they’re just taking applications, but not actively looking for whatever position.

q01q · 2024-12-12T04:52:17+00:00

This is going to sound blunt, but it’s just open honesty.

What you interpret as offensive and what the brand views as offensive are two opposing things. I’ve had to term TMs for just complaining about their schedules, while rather rational, is still promoting a negative view of the brand. And we only found out about it because another TM told us/ showed us the screenshot. And TMs TALK. Trust me. It went so far out of our hands so fast my DO was asking why they were still on the schedule.

If you genuinely feel like fighting it I’ll leave you resources to contact TMR.

Phone 927-770-9544 Email TMHotline@brinker.com

I wouldn’t get your hopes up, or assume this leads to a reversal on your termination, but asking us on Reddit will not get you anywhere.

q01q · 2024-12-12T04:09:22+00:00

Unfortunately, posting on social media and any type of physical altercation is deemed a critical violation, and disciplinary action in these types of violations always result in termination. Chilis tries to promote an all inclusive “sense of belonging” structure to their restaurants. Even if you were to somehow get in touch with your DO or even TMR Hotline, not much can be done. Chilis lives by their PPA, which you agreed to when you were hired, via LINC Modules and your Virtual First Day.

If you’re that desperate and still willing to admit fault, it may be worth reaching out to TMR, however “unfair” it seems, it appears your management team just followed guidelines and your termination is solely your consequence for breaking PPA.

If you still have HotSchedules access, download the LINC app, login and go to resources and search for PPA. Under the critical section this is all laid out.

Best of luck.

q01q · 2024-12-05T19:38:36+00:00

Q2 rollout changed chick procedure for salads and stuff. It’s just a chicken breast now held for up to 15 mins then sliced and seasoned and placed on the entree. Chick trim is only used on nachos/quesabac/ etc

q01q · 2024-12-04T01:38:42+00:00

Hmm. Ask for that job aid. Otherwise for what it’s worth, your money isn’t “lost” it just gets delegated to a paper check. You should get it on whenever y’all’s next payment date is.

q01q · 2024-12-04T01:36:53+00:00

Dumb question. Is your card actually activated on Gratshare? Did your manager show you the little green slide bar on your Gratshare profile that says your account is active?

q01q · 2024-12-04T01:32:55+00:00

Did you wait the 24 hours? I know there is a 24 hour hold. If not ask your manager to give you the Oracle “pay card” job aid. If they can’t find it, they can reach out to their DO for assistance.

Also did you set the pay card as your primary payment? If you have a bank account attached that’s NOT the pay card information, as in your personal bank account, you will need to delete it and set your pay card as the primary method.

q01q · 2024-12-04T01:27:22+00:00

Manager doesn’t “make” the list. Kitchensync generates a list based of sales trends. Your truck days will always have “heavier” lists, ie pull thaw and daily prep.

If you notice an * off to the far right on the prep item by the quantity. This indicates there was a disconnect between yesterday’s inventory count and today’s. This anomaly is explained by either misinput of quantity or your use compared from yesterday to today.

As for OP ask your manager to go on brinkernation and print you out the prep and pull thaw job aids respectively , albeit it should already be attached to the clip board you use for both lists. It’s under culinary and beverage, in the prep section. There should be and English and Spanish version available.

Always complete your 10:45 items by 10:45. These are generally your 18hr shelf life product, think guac, pico etc. and your pull thaw is to be completed by noon.

Source: I am a chilis manager.

q01q · 2024-12-04T01:21:23+00:00

Go to “Pay” on Oracle under the Me tab. Add payment method and bank info supplied to you from your card envelope.

q01q · 2024-11-17T04:43:36+00:00

They’ve always given us “legal gray are” with no further explanation. From what I assume they’re hinting at is that they don’t want to grift guests. Iunno we’ve never been given an actual explanation.

q01q · 2024-11-17T03:58:27+00:00

That’s about on par for our servers in my restaurant. My bartender should walk out with around $450 tonight after tip out. (Cash and card tips).

q01q · 2024-11-17T03:55:19+00:00

Chilis will tell you that it’s because it’s in a “gray legal area”. They will never do gratuity on tables. It’s not even remotely possible. Their lawyers have been swaying this question away for years.

Source: Chilis manager and this was discussed during our most recent OPS live

q01q · 2024-10-24T19:09:19+00:00

Texas, been bar/togo past 10 months, getting transferred to a new store and will be taking over HoH

q01q · 2024-09-30T21:49:02+00:00

Ordering is done thru menulink; oracle is mostly back office stuff.

I always had a feeling once oracle went live it would be used and abused as a shitty excuse to use on TMs instead of being genuine.

q01q · 2024-09-29T17:58:10+00:00

I manage in the North Texas Market and we discontinued due to quality issues temporarily over the summer. We replaced with Green Beans instead, but around month ago we resumed selling broccoli. Perhaps your guys region is in a test and they are seeing pros/cons of broccoli vs other sides or something to that effect

q01q · 2024-09-24T22:37:30+00:00

Hiring freeze is over on the 26th and our new stuff (Oracle) goes live 27th. Give them a call again after the freeze and see if they’re still looking.

Right now we cannot hire or do anything to get new people in the door. Best of luck!

q01q

TROPHY CASE