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Full Disclosure: Chipotle

I recently left Chipotle (pronounced by my friends as chip-OT-el) and wanted to give a breakdown of what it was like to work there; list is digs.
1David Maxim Micic
Bilo 3.0

Hiring: Chipotle is ALWAYS hiring. Seriously. The turnover rate, in my sort time there, was over 10 employee's that were both new and old alike. Chipotle is always looking for someone who fits their culture and requirements and doesn't hesitate to call back quickly if you do (I was called within a couple of hours of applying). Piercings and tattoo's, colored/weird hair, none of that really matters as long as you have what they want though certain jewelry restrictions may apply depending on your performance.
2Avenged Sevenfold
Waking The Fallen

Requirements/Culture: The stores all have a unified vision (read: goal) that is based around the three primary characteristics, which in turn are built on the 13 characteristics that all employee's have. Chipotle looks for 13 things in people, things that they believe can't be taught and need to be present to create a great crew member. What are these things? I can't recall for the life of me, but apparently I had them. The three main characteristics however are drilled into you, and are as follows: Empowerment, Top Performer, High Standards. Combined with the store vision, employee's are expected to know the word-for-word definition of these three as well as what it means to them.
3The Presets

Positions/Pay: When interviewed (which can be anywhere from two - four times) you'll be asked on where you'd like to be placed. You WANT FOH (Front Of House) work. Period. Preferably at nights. The policy is to have day shifts do 70% + of the ENTIRE DAYS prep, regardless of amount. The night crew gets cleaning duties, but these are so simple and relatively non-time consuming that it really highlights the difference between shifts after you've worked both; if you can kick ass you're on days, if you're slow you're often on nights. As far as actual positions go you want to work the Line, and if you can get it the Cashier position. The line, while dealing with a lot of people, is relatively non-physically intensive and can be a breeze compared to the BOH positions (grill, grill 2, prep, etc). YOU DO NOT WANT GRILL. The actual act of running the grill is fine, and feels great when you've got it down. However the time restraints on cutting cilantro cause joint swelling, loss of sensation in your dominant finger/hand/arm, potential dislocation, and general discomfort (speaking from experience). The starting pay is $8.25 an hr with exceptions being made based on experience. Reviews are every six months, but raises are limited (see next section).
4Depeche Mode
Playing The Angel

Restauranteur: This is what each and every store strives to be, and why the company is doing well financially. Essentially meaning restaurant ascension, this act involves being inspected by Chipotle's highest management (and passing the various requirements, both with your crew and your stores quality). Once passed the store manager is allowed to leave and start a new store, running both of them. A company car is given (one of two choices), a party is thrown, and more manager positions are made available. However until this point there are limits on raises, and VERY little incentives for plain crew members. The entire restauranteur aspect relies on people WANTING to be managers, and is even mentioned as being the easiest way to get a "raise" (even though this is incorrect, it's just a pay increase).
The Singles

Crew Happiness: Until reaching these goals the crew goes through enormous pressure, as people quit and nocallnoshow monthly under the pressure. Hours are steady but somewhat ridiculous, with 38-48 being a common average and being called in on your days off almost a guarantee. Those passionate about the culture readily adapt and thrive, but the rest who are just in it to have a job don't adapt as well and cause disparity. The list of rules and regulations for the stores are long, and go between being enforced daily and not at all depending on the managers daily needs. A 30min paid break is scheduled for each employee, but day crew gets no more than 12min on average as the stores open 15min early instead of directly on time.
6Rob Dougan
Furious Angels

Overall: This is THE CLEANEST kitchen I have ever worked in. Things are ordered when broke, and the space is open and well lit. The job hides it's nature under the appeal of higher than normal starting pay, and really only wants long term, managerial position seeking, employee's. The constant references about non-GMO food and the MANY misconceptions and opinions thrown around are annoying for anyone versed in the subject/with Google, and seem to cater to the stores right-leaning views. The lack of real breaktime for day employee's is criminal, and the overbearing feeling you get from always being asked about management is annoying. For certain area's it can be considered good work, but for the majority it is far too many time restrictions and regulations for far too little pay (especially when you factor in the turnover rate).
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