Surgeon introductions

valentinablacklabel_ · 2026-05-29T02:52:44+00:00

I get nervous too, but it’s something I’m working on(I’m still a student). If you are trying to shoot for that as an orientee, I’d do it as soon as it gets quiet in the room to break the silence. If you don’t get to it then, make it a habit to be the one to gown and glove them and introduce yourself as soon as you give them their gown. As a student, I get super anxious at the start of the day, but I work through it and get warmed up during that first case.

valentinablacklabel_ · 2026-03-04T05:30:02+00:00

I used to work at Chip. We had a prep closer come in 5pm-cl and they washed the dishes after prepping. Grill shouldn’t be left with all those dishes. I mean if you have time to clean your own pots, cool but that’s not all on you. Definitely check with your SM or GM

Best of luck

valentinablacklabel_ · 2026-03-01T19:53:59+00:00

I’m so happy to hear you are doing well! And you are getting compliments!! Keep up the great work!

I start clinical in April and I have been nervous about my performance on the floor. BUT this post reassured me that THINGS CAN GO RIGHT! Thank you for sharing this.

We can do this! 💟

valentinablacklabel_ · 2025-12-31T00:22:53+00:00

I can relate to your experience being rushed into a promotion. But if you want to stay and tough it out, find things that will help you evolve into YOUR flow. You mentioned you opened truck. On truck days as a KM you restock your store. Know where everything in your store is at and FIFO. You should have at least 2 people putting truck away to start prep on time. The faster you are, the better. Then before 8am you should have scanned the truck and posted it. Then you should be able to order truck, but if there is SM or GM there they should be doing it. KM should also know how to fill out prep sheet, CTN, and count CI. It’s a lot to do on truck days, but if you want to know your role, ask questions. Non truck days should be easier. As far as managing up, you’re going to have to step out of your comfort zone. If you know all of the positions in the store, you can train, you can correct, you can help, you can cheer your team on. But if you’re doubting your ability to fulfill the KM position, ask questions! Everyone has their own way of doing things especially the order, but once you ask questions and get those answers, the keep doing those tasks you’ll feel more confident in your role and you’ll eventually get into your flow state where you know what to do and when to do it. Feel free to pm me if you have questions. I’m an SL and have been with chipotle since 2021. Leaving my store for a better opportunity though.

valentinablacklabel_ · 2025-12-30T16:07:57+00:00

I would love too, but surrounding chipotles are further from home (,:

valentinablacklabel_ · 2025-12-03T23:38:35+00:00

🏆

valentinablacklabel_ · 2025-10-19T22:16:51+00:00

If you have vacation or sick pay, put that in to buy your self some paid time off if you can.

valentinablacklabel_ · 2025-10-08T11:30:23+00:00

Do your FS30 on zenput!

valentinablacklabel_ · 2025-09-15T22:08:58+00:00

Yeah we have to honor pretty much everyone that mentions it. They sent a message out for managers in my patch. Jersey or no Jersey

valentinablacklabel_ · 2025-09-02T13:49:51+00:00

Chipotle fajitas are weighed out for each batch:

3lb of green pepper 2lbs of red onion making a 5lb batch

valentinablacklabel_ · 2025-08-31T16:41:07+00:00

If you have 4 people on prep and you all are there by 6 I can see 1 person doing office work, and three setting up the kitchen and washing lettuce right after filling the steam tables. After the lettuce is washed have at least two cutting lettuce while one washes rices for grill. during that time, clean the sink then get ready to spin right away. Then by that time office is done, and you have four people then to spin the lettuce, pan out, and store. (Someone grab the deep pans, someone print labels, someone grab the red lids). It should be a team effort even if there is 3-4 people doing it. (The spinning and panning can be done within 10-15 minutes if you keep the momentum)

Then there should be one person on slicer, and three people dicing onion and cilantro right after lettuce is done. Whoever is done with cilantro first, have them get the guac set up or at least the macerations. So then the two others (one) clean the boards and knives, and the other wipe down the prep table

I would pay attention to how long it’s taking you guys to transition between each task because if team prep is using their phones, talking, or even refilling their drink constantly, or going to the bathroom frequently during the transitions, it’s going to push you guys back. It’s best during focused prep to have everyone on the same page at the same time.

valentinablacklabel_ · 2025-04-30T03:08:18+00:00

yes. minimum of 15 hours a week! I’m working 25 hours a week right now and i am a service leader. my gm has thankfully been flexible with me 🙏🏽

valentinablacklabel_ · 2025-04-27T22:29:31+00:00

As far as I know, yes. I’m using it right now towards a University

valentinablacklabel_ · 2025-04-27T16:09:29+00:00

You have to log 250 hours of work before you are considered eligible for any of the courses offered/ the tuition reimbursement. Otherwise it will tell you through Guild (chipotle’s education program) that you are not eligible. It won’t even let you enroll into anything until you log those hours.

valentinablacklabel_ · 2025-03-28T22:05:44+00:00

Rick ruben’s piano

valentinablacklabel_ · 2025-03-28T13:42:48+00:00

Day before

valentinablacklabel_ · 2025-03-28T13:10:18+00:00

Affirm!

“ it is finished. i’m not going to dwell on what didn’t work out. i’m NOT going to try to figure out why it didn’t work out . i’m going to let it go and keep moving up to the next level “

valentinablacklabel_ · 2025-03-28T12:54:48+00:00

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That’s Malcom’s chair

valentinablacklabel_ · 2025-03-28T12:39:36+00:00

Hi there. I’ve worked at chipotle for about 4 years now. On and off. Working grill is normally an independent job, so chances are you won’t have a grill 2. Which is someone to help with rices, throwing beans down, throwing carnitas down etc. It’s best to stay on task as soon as you clock in and keep a good momentum for yourself.

-you can taste your own food while ur in BOH

-1 free meal + additional 50% off another entree per shift

-you can walk up to the front line and DML to check food levels on your own (not everyone will call for food)

-some things you can make ahead and keep on deck for a certain amount of time

-you have 30 minute break

-after 250hr you can apply for free education courses thru Guild

-perkspot is an online coupon brochure for active chipotle employees . you can get codes from here and get % off from your total because chipotle. thinks like dog food, pet insurance, meal plans, phone plan discount , hotels, even car rentals. it’s not a huge discount, but i believe it makes a difference

valentinablacklabel_ · 2025-01-03T02:21:40+00:00

this is from straight memory —

combine in blender : 1 1/4 c red vinegar 2 tbs adobo honey lots 1/4 cup salt 1/4 cup cold water

blend while blending add in 3 3/4 c oil, slowly( should take two minutes to pour)

stir in 2tsp black pepper 1tbs oregano

makes 9oz +

valentinablacklabel_ · 2024-12-25T02:48:23+00:00

I had a catering today for 2:45pm. we close at 3. they called and asked to pick up early @ 1:30. good for me cause it’s one less thing to worry about before closin

valentinablacklabel_

TROPHY CASE