réceptionniste en hôtellerie

serveur au comptoir

kitchen manager

assistant restaurant manager

shift manager

Chipotle Mexican Grill

What is the best part of working at the company?
A very fast-paced environment with a small learning curve. It is easy to get overwhelmed if you aren't used to busy fast food/fast casual, and closing shifts feel way too demanding for minimum pay 

What is the most stressful part about working at the company?
The most stressful thing was the lunch and dinner rushes you get because if you have not stocked up on food, it is easy to run out and have customers, managers and other crew members impatient with you if you haven't done your job perfectly.

What is the work environment and culture like at the company?
It's a fairly friendly environment with a decent culture. I had no trouble requesting time off for school or cutting my hours as my mangers were understanding and helpful

What is a typical day like for you at the company?
I mainly worked closing shifts, so when I would come in the morning, the team would be doing shift change tasks, which many times were not completed, so things like a stock up on utensils weren't done or not enough food was stored for the upcoming rush. We started the shift feeling behind on the grill and would have to immediately kick into high gear and move fast to catch up. The dinner rush is usually pretty crazy, so you would have to keep moving to make sure you don't fall behind in your work. After the rush, things slowed down majorly, where you can usually relax until you have to start your closing tasks. Pre-closing (things like wiping down tables, closing the rice cookers, and other smaller tasks) would start at about 10 pm, and then by ~11 pm, you would start cleaning all the actual equipment and the floors. While your shift may end at 12 am on the schedule, do not expect to get out by 12:30 am or sometimes 1 am, depending on how fast you go every night.

I was at Chipotle for many years and eventually made the decision to quit. Most days were extremely fast paced, so expect to get in a full physical workout on your shift. The shifts are not only physically taxing but also mentally as labour costs are always a goal for managers to try to save hours and cut your shifts, leaving us most often understaffed with no help when it was insanely busy. Of course if the manager is cutting shifts, whoever is still left at the place is expected to stay past their scheduled time until everything is done if you’re working a night shift. Many times breaks were not given if this happened even if the amount of hours worked LEGALLY required a break to be given. Poor communication also happened on the regular and poor training was given that left crew often times not knowing how to do things and still getting in trouble for not doing the things they didn’t know how to do. Promises might be given to move up, however expect to wait and wait and wait , with the date always being pushed back because there’s no “budget” for it in this billion dollar corporation. No bonuses except for maybe a pair of socks for Christmas, no benefits for crew unless you’re working full time which is a rare thing. Would not recommend unless you want to work a physically draining and stressful type of job for minimum wage pay

A typical day at work would include greeting your coworkers and feel that positive vibe flow through the restaurant as well as the feeling of enthusiasm of willing to provide the best towards guests. Working hard and constantly keeping the restaurant in perfect shape allowing guests to enjoy their experience. I learned a lot from people skills, professionalism, leadership and ownership skills, as well as culinary skills. The management has improved such that we learn every day to improve output. The hardest part of the job would be trying to be 100% perfect. The most enjoyable part of the job would be interacting and working with coworkers as well as having laid back conversations while maintaining professionalism. The positivity that surrounds the restaurant also gives guests the impression of the enjoyment of serving them. If you're interested in hospitality careers, chipotle is a good way to start off.

Chipotle is a company that has much to offer to its employees and guest alike.  With a unique food culture and a awesome team, the company boasts a fun, fast paces and highly productive environment that allows employees opportunity to grow and establish themselves.  Chipolte offers numerous benefits towards their employees such as tuition aid, medical and dental as well as having a full 30min paid lunch break for those working more than 5 hours a day.  The management team is still fairly new at this location, but contains some experienced veterans and friendly faces that are always happy to help when ever a problem arises.  The most enjoyable part of the job besides the interactions with your fellow crew members, is the unique mission of the company.  Dedicated to serving only the highest quality food that is delicious, safe, and served with integrity, not to mention all natural, Chipotle offers a unique experience and service like none other.

rWorking at Chipotle was a valuable experience that helped me develop strong teamwork and time management skills. The environment was very fast-paced, especially during lunch and dinner rushes, which taught me how to stay calm and focused under pressure. Every shift required good communication between team members to ensure orders were prepared accurately and customers were served quickly. I also learned the importance of maintaining food safety standards, cleanliness, and providing friendly customer service. The job could be physically demanding, with long hours on your feet and constant multitasking, but it was rewarding to see the team work efficiently together. Management generally encouraged employees to improve and take on new responsibilities, creating opportunities to learn different positions within the restaurant. Overall, Chipotle is a great workplace for anyone looking to build a strong work ethic, gain experience in a fast-paced environment, and develop skills that are useful in many future careers.

Pros:
	1.	Free Meals & Discounts – Employees usually get a free meal during their shift and discounts when off-duty.
	2.	Fast-Paced Environment – Great for people who enjoy staying busy and working in a high-energy atmosphere.
	3.	Advancement Opportunities – Chipotle tends to promote from within, so motivated employees can move up quickly.
	4.	Flexible Scheduling – Many workers find the hours flexible, especially students or part-time employees.
	5.	Team-Oriented Culture – Stores often build a strong sense of teamwork and camaraderie among staff.

Cons:
	1.	High Stress During Rushes – Lunch and dinner hours can be intense and stressful, especially when understaffed.
	2.	Physically Demanding – Constant standing, lifting, and repetitive tasks can be tiring.
	3.	Inconsistent Management – Employee experiences often depend heavily on the store’s management team.
	4.	Pay Could Be Better – While starting wages have improved, some feel it doesn’t fully reflect the workload.
	5.	Limited Breaks – During peak hours, breaks can be short 

Typical workday: 
Do my wellness check, clock in, prepare the store for opening (cleaning washrooms, sweeping, mopping, restocking, etc.), ring in orders, answer phone calls, clean throughout the day, clean the bathrooms and tidy up again at the end of the day, then clock out.

What I learned:
Unless if they're maybe understaffed or you're not a liability, you got two to three weeks before they determine if you're a good fit and if you stay or go.

Management:
At my location they were fine. Nice, willing to help, didn't micromanage or anything and were understanding.

Workplace culture:
Everyone was nice. 

Hardest part of the job:
Getting everything done before opening and making sure you properly rang everything up.

Most enjoyable part of the job:
Making customers happy.

Hmm.. What can I say about Chipotle perhaps maybe it was the worst place I have yet to worked, the amount of politics that goes on here is ridiculous, managers favoritism others and seriously screw the new hires, I've worked 3 weeks here and was let go because of how I didn't fit the 'Chipotle vision' instead of helping you improve on your flaws they'll just fire you expecting that to help, yes I can see that definitely making me a better employee, working at a place with zero job security and also being expected to kill yourself in the amount of work for minimum to nothing is beyond my comprehension, my advice is stay away from here, also to note if you work under 5 hours you're not allowed to get a free meal or nothing not even a break.

I worked there for 3 years. I became a manager easily, it's not that hard. I got lots of help to be promoted, great career concepts and encouraging environment. The initial pay is below cost of living standard but moving up is often achieved, so the careers are self paced. Hard working environment with great benefit packages and paid breaks with free employee meals for every one. But there is no real job security. The blame game is common between stores and management and even GM get fired at random. You should probably have a backup in case. Very professional and clean environment. Very high standards.

Was hired as a full time cashier, didn't realize that I would be the cleaning crew and incharge of having the entire restaurant (dining rooms, soda station, patio) cleaned and closed by the end of the night by myself while running back and fourth to check on the register and ring customers in-between, only having time to clean in like three minuet sessions at a time before being yelled at to check or called back.. then my hours started dissapearing to around 20 a week when I was supposed to be getting full time, and apparently at some poi.t my manager was put under the impression that I was content with part-time hours instead. So I started looking food another job, and only after I put in my two weeks did he then notice that I was unhappy and explained the full/part-time misunderstanding and offered me full again

Top Job Titles	Average salary
Réceptionniste en hôtellerie 29 salaries reported	$5,250 per month
Serveur au comptoir 26 salaries reported	$5,250 per month
Kitchen manager 2 salaries reported	$18.06 per hour
Assistant restaurant manager 6 salaries reported	$54,083 per year
Shift manager 2 salaries reported	$20.35 per hour

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