Chipotle Employee Manual

By: Jared
Anderson

Table of Contents

iii

Table of Contents
Table of Contents ..........................................................................................................................................iii
Introduction ..................................................................................................................................................... v
Chapter 1: Preparing Food......................................................................................................................... 3
Preparing Fajitas........................................................................................................................................ 3
Cooking Rice .............................................................................................................................................. 5
Making Guacamole .................................................................................................................................. 6
Chapter 2: Cooking the Food.................................................................................................................... 9
Cooking Chicken ....................................................................................................................................... 9
Cooking Steak ............................................................................................................................................ 9
Cutting Chicken and Steak .................................................................................................................. 10
Preparing the Beans............................................................................................................................... 10
Fixing the Rice .......................................................................................................................................... 11
Chapter 3: Employee Behavior ............................................................................................................... 15
Dress Code: ............................................................................................................................................... 15
Employee Expectations: ........................................................................................................................ 15
Interacting with Customers: ................................................................................................................ 16
Troubleshooting: ......................................................................................................................................... 17
Index ................................................................................................................................................................ 19

Introduction

Introduction
The purpose of this manual is to help you, our valued employee, learn
the way Chipotle operates as quickly and easily as possible. Before we
get started, however, there are a few things you must know.
Before arriving to work, you must put on your Chipotle uniform (shirt
and hat). Then, when you arrive at your Chipotle, the first thing you
should do is clock in. Clocking in is quite easy. All you need to do is
go to the office and get your swipe card. Then, you go to the front
and swipe it in the register and press clock in. If you have any trouble,
please contact your General Manager, Service manager or Kitchen
Manager on duty.

Register where you

check in

The first section of this manual will help you understand the steps and procedures of
preparing food in the kitchen, such as mixing fajitas, cooking rice and preparing
guacamole.
The next section will explain to you the way we cook and cut the chicken and steak here
at Chipotle as well as explaining how to fix the beans and rice.
Finally, the last section of this manual is about the Chipotle employee and all that is
expected from him/her. Ranging from behavior to dress code and timeliness, this
section will tell you what it takes to give the best restaurant experience possible to our
customers.

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Chipotle Employee Manual

Materials:
All materials required in this manual will be provided for you by Chipotle.
Large deep pan

Deep pan

Introduction

vii

Shallow pan

Knife

http://www.coldsteel.com/images/products/59KCZ_m.jpg

Cutting Glove

http://www.superiorglove.com/system/images/1973/origina
l/GU500-480-Universal-5-Finger-Chain-Mail-Cut-ResistantGloves-IMG.jpg

Cutting board

viii

Chipotle Employee Manual

http://ecx.imagesamazon.com/images/I/61OKWSNWzxL._SL1500_.jpg

Mixing Bowl

http://1.bp.blogspot.com/-f94jncj4xi4/Uho_DWqXQI/AAAAAAAA0Yg/fhxpQo7tCx0/s1600/Stainless+ste
el+mixing+bowl+set+(8).jpg

Slotted Spoon

Whole Spoon

Introduction

ix

Chipotle Hat

http://s3.amazonaws.com/chipotle_production/spree/produ
cts/316/large/cmg.baseballhat.640.jpg?1360951182

Chipotle Shirt

http://thumbs1.ebaystatic.com/d/l225/m/mlqBPY0T4P225m
QAiq7BbHg.jpg

Symbols:
warning

Chapter 1: Preparing Food

http://www.lightthenight.org/chapter/sac/3125508/chipotle

Chapter 1

Chapter 1: Preparing Food

Preparing Fajitas

In order to prepare fajitas you must first cut both the onions and the bell peppers.
Before cutting anything, make sure you put on latex gloves, a chain cutting
glove, and then another latex glove over the chain glove so you dont cut
yourself.
Cutting Onions:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Peel all of the onions

Get a cutting board and knife
Cut the top of all the onions off
Cut the bottom of all the onions off
Cut all of the onions vertically in half
Place half of an onion on the cutting board
Cut the onion vertically with 1/4th inch cuts
Place the cut onion in a large deep pan
Repeat the process until all of the onions are cut

Step 5: Cut the onions vertically in half

Step 7: Cut the onion vertically with

1/4th inch cuts

Chipotle Employee Manual

Cutting Bell Peppers:

1.
2.
3.
4.
5.
6.
7.
8.

Get a cutting board and knife

Cut the top off of the bell pepper
Cut the sides of the bell pepper off and throw away the core
Repeat the process for all of the bell peppers
Take one side of the bell pepper and place it on the cutting board
Cut the bell pepper into 1/4th inch slivers
Place the cut bell pepper slivers into a large deep pan
Repeat the process for the rest of the bell pepper sides

Mixing the Fajitas:

1.
2.
3.
4.
5.
6.
7.

Put gloves on
Get a large deep pan
Get a mixing bowl
Get a shallow pan
Get the pan of bell peppers
Get the pan of onions
Scoop 3 full shallow pans of bell peppers and pour them into the
mixing bowl
8. Scoop 2 full shallow pans of onions and pour them into the bowl Mixed Fajitas
9. With your hands, mix the onions and bell peppers together
10. Pour the mixed onions and peppers into the empty large deep
pan
This should fill up half of the large deep pan
11. Repeat the process again to fill up the second half of the large deep pan

Chapter 1

Cooking Rice

Cooking White Rice:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Get a deep pan

Fill the deep pan all the way up with white rice
Dump the white rice into the strainer
Fill the straining pot up with water and stir the rice to wash it
Take the rice out of the straining pot and pour the water out
Repeat the rinsing process 2 more times (a total of 3 washes)
Pour the rice from the strainer to the rice cooker
Fill the rice cooker up with water until it hits the 39 oz. mark
Put 6 bay leaves in the rice cooker
Put the lid on the rice cooker
Start the Rice cooker

Step 4: Washing the Rice

Cooking Brown Rice:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

Get a deep pan

Fill the deep pan all the way up with white rice
Dump the brown rice into the strainer
Fill the straining pot up with water and stir the rice to clean it
Take the rice out of the straining pot and pour the water out
Repeat the rinsing process 2 more times
Pour the rice from the strainer to the rice cooker
Fill the rice cooker up with water until it hits the 35 oz. mark
Put 6 bay leaves in the rice cooker
Put the lid on the rice cooker
Start the Rice cooker

Step 9: 6 bay leaves in the

rice cooker

Chipotle Employee Manual

Making Guacamole
1.
2.
3.
4.
5.

6.
7.
8.
9.
10.
11.
12.
13.

2
Cut each avocado in vertically in half
Tap the avocado pit with your knife to get it stuck in it
Twist your knife to remove the pit
Repeat the process for all of the avocados
Use a spoon to scoop out the avocados insides into a mixing
bowl
Step 3: Remove the pit
Repeat for all of the avocados
Put 2 cups of cilantro into the bowl with the avocados in it
Put a cup of diced jalapenos in the bowl
Put a cup of lime juice into the bowl
Put a 2 cups of diced onions into the bowl
Use the guacamole beater to beat the avocados until the guacamole
has a nice creamy texture
Scoop the guacamole out of the bowl into shallow pans
Repeat the whole process for all of the boxes of avocados

Finished
Guacamole

http://whatscookingamerica.net/CynthiaPineda/GardenGuacamole/AvocadoPitted1.jpg

Chapter 2: Cooking the Food

Chapter 2

Chapter 2: Cooking the Food

Cooking Chicken
1.
2.
3.
4.
5.
6.
7.

Get the chicken from the walk-in

Carry the chicken to the grill
Put on a pair of gloves
Place 5 rows of chicken down onto the grill
Salt the chicken
Get a pair of tongs
After 7.5 minutes, check the chicken
If the underside of the chicken is still red, cook it for a bit longer
If the underside of the chicken is crispy and black, flip the chicken with the
tongs
8. Leave the chicken on the grill for 7.5 more minutes
9. Check the chicken again to see if it is fully cooked as done in step 5
10. Once cooked, take the chicken off the grill and place it in a deep pan
11. Put the deep pan full of chicken in the heater at the cutting station so it can stay
hot

Cooking Steak

1. Get a deep pan of steak from the walk-in refrigerator

2. Put on a pair of gloves
3. Place two rows of steak onto the grill
4. Lightly salt the steak
5. Get a pair of tongs
6. After 3 minutes, flip the steak
7. After 2-3 more minutes, the steak should have visible blood on the top
8. Get a shallow pan
9. Take the steak off of the grill and place it in the shallow pan
10. Shallow pan full of steak in the heater at the cutting station so it will stay hot as
you prepare to cut it

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Chipotle Employee Manual

Cutting Chicken and Steak

1. Put on your gloves and cutting glove

2. Get a clean deep pan
3. Place the deep pan on the right of the cutting
board
4. Get the chicken/steak and put it to the left of the
cutting board
5. Take out a piece of meat
6. Cut the meat vertically every 3/4th inch
Example size cut steak (chicken
7. Turn the meat 90 degrees
should be the same size)
8. Cut the meat vertically every 3/4th inch again
9. Place the cut meat into the deep pan
10. Repeat the process for the rest of the meat left in the pan

Preparing the Beans

Pinto Beans & Black Beans

1.
2.
3.
4.

Get a deep pan

Take the bag of beans out of the water heater
Put the bag of beans into the deep pan
Get another bag of the appropriate kind of beans from the
walk-in refrigerator
5. Put the new bag of beans into the water heater
6. Get a red bag cutter
7. Cut the top of the bag of beans
8. Pour the beans into the deep pan that was holding them
9. Take the pan of beans to the rice station
10. Pour 1/3rd cup of lime juice into the beans
11. Pour 1 tablespoon of salt into the beans
12. Get a slotted spoon
13. Mix the beans the spoon
14. Take the beans to the front to be served

Beans in the water heater

Chapter 2

Fixing the Rice

Fixing the Brown Rice:

1. Go to the rice station
The rice station should have cilantro, salt and lime juice readily available
2. Get a mixing bowl
3. Get a spatula
4. Get a cup measuring cup
5. Get the rice out of the heater
6. Dump the rice into the mixing bowl
7. Use the spatula to scoop any remaining rice out of the deep pan
8. Put in two cup scoops of cilantro into the rice
9. Put one tablespoon of salt into the rice
10. Pour a cup of lime juice into the rice
11. Mix all of the ingredients together with the spatula
Fixing the White Rice:
1.
2.
3.
4.
5.
6.
7.
8.

Go to the rice station

The rice station should have cilantro, salt and lime juice readily available
Get a mixing bowl
Get a spatula
Get a cup measuring cup
Get the rice out of the heater
Dump the rice into the mixing bowl
Use the spatula to scoop any remaining rice
out of the deep pan
9. Put in two cup scoops of cilantro into the
rice
10. Put two tablespoons of salt into the rice
11. Pour a cup of lime juice into the rice
12. Mix all of the ingredients together with the
Fully fixed brown and white rice
spatula

11

Chapter 3

Troubleshooting

15

Chapter 3: Employee Behavior

Dress Code:

The Chipotle dress code is very lax. All that is required is your Chipotle shirt and hat.
Non-slip shoe covers are provided by Chipotle for your safety.

Employee Expectations:

There are a few things that are expected of every Chipotle employee.

Arrive to work every day with a good attitude

Do not come to work under the influence of any substance
Be willing to help out your coworkers whenever it is needed
Dont wait to be asked to do something if you notice it needs to be done
Have high standards in your food
Always arrive to work on time. Arriving late two or more times can be
cause for immediate termination.

http://media.al.com/breaking/photo/chipotle-3311cd609661ef06.jpg

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Chipotle Employee Manual

Interacting with Customers:

When interacting with customers it is extremely important to remember a few things so

that you can give them the best Chipotle experience possible.

Always be smiling
Keep a good attitude
Use your manners (yes maam/sir)
Wash your hands every hour
Get new gloves when yours get dirty
If a customer asks for something special, try your best to give it to them

Remember to always tell the customer that guacamole is extra

Troubleshooting

17

Troubleshooting:
While working at Chipotle, you may run into some common problems. Here are a few of
them and some solutions to them.

A customer gets mad that guacamole is extra.

o Politely apologize and ask him/her if they would like something else on
their food.
A customer wants more meat but does not want to pay extra.
o Politely tell the customer that one scoop is the normal portion size. Offer
the customer more beans or rice.
You run out of chicken/steak.
o Apologize to the customers and help the grill cook with anything he needs
to do so that he may get the chicken on the line as fast as possible.
A customer comes to you and says he/she did not like her food.
o Apologize to the customer and offer him/her a new entre.

All of these are common examples that occur daily. The best way to deal with customers
is by being polite and considerate. Remember, the customer is always right.

Index

19

Index
Beans Beans, 10
Behavior, v
Bell Peppers, 3
Brown, 5
Chicken, 9
Chipotle, 1, v, vi, ix, 15, 16, 17
clock in, v
Cutting, 10
Fajitas, iii, 3, 4

Guacamole, iii, 5
Introduction, v
Materials, vi
onions, 3
Rice, iii, 4, 5, 11
Steak, 9
Table of Contents, iii
Uniform, v