Food Safety
According to the master cleaning schedule this is when should the soda fountains be cleaned
What is every Friday?
According to the mise en place guide for DML this is where we store Tamper evident stickers, entrée label stickers, and additional napkins
What is under the Chipotlane drink station
The person in your deployment who should have the highest energy level, smiley, upbeat and driving urgency
Who is tortilla
The temperature the Woodstone grill should be at
What is 475 degrees or above
The target percent for refunds
.8%
The place where produce slicer dicing grid be stored after cleaning
What is the manager's office
I am used to check restaurant signage, cash wrap and menu board materials and placement and I can be found here
What is the In Restaurant Visual Guide on Chiplinks
When running a minimum of 5 persons and up on the deployment, at what number on your deployment is the cashier responsible for 3 in 3
What is never
This tool should be used to calculate white and brown rice amounts to be entered on prep deployment
What is cook to needs
The swipe card policy for cashiers and managers
What is Every cashier and manager will have a unique swipe card to access the POS terminal. The swipe card is not to be shared with anyone.
Chipotle's jewelry policy
What is Jewelry is prohibited for employees working both FOH and BOH positions except securely fastened stud earrings and a plain wedding band
According to the porter checklist this is the standard for window cleaning
Three days a week, clean all windows inside and out, and on off days, spot-check all windows for handprints
No matter what time of the day some should always be deployed here
What is tortilla
What should the weight of a bag of chicken be after being perfectly cooked to 165 degrees and immediately removed from the grill
What is 7.2#
How many weeks ahead should schedules be posted for team and by what day/ time
What is 2 weeks and Friday at 10a
These are #1 and #5 on the Food safety 7
What is work healthy and keep it hot, keep it cold
According the the leader checklist this is who is responsible to Edit missed punches/clock-outs ¨
Who is the opening and closing leader
Prep be completed by each day by this time
What is 11am
The standard width for barbacoa and carnitas strands
What is 1/4 inch
Name 3 of the 7 Don'ts to back door safety;
What is ;
Don’t use the back door as a main entrence or exit.
• NEVER prop the backdoor open for any reason while conducting trash runs.
• Don’t block doorways or leave boxes on the floor.
• Don’t answer the back door for unexpected visitors.
• Don’t prop doors open.
• Never close the restaurant alone – always have at least two people.
• Never share alarm codes and change alarm codes anytime a manager
When storing leftover food items for reheats, what size pan should be used and what is the maximum depth the product can be in the pan after evenly distributing into the pan
What is a shallow 2 inch hotel pan and what is 1 inch deep
According to the crew daily checklists; this position and day part is responsible to Check the bag-in-box rack to see if bags need to be changed
Who is the shift change cashier?
All fired up for throughput for Friday lunch and I have 6 awesome persons on my deployment. This is my line backer
What is grill person
This is the Chipotle frying chips recipe
What is fill deep 1/6 size pan with 18 ounces of chips.
- Using the timer, cook chips for 1 minute. -Shake basket over fryer to drain any -Immediately pour chips into mixing bowl.
- Place lime half into squeezer with the peel side up. Squeeze over chips in circular motion, ensuring each chip gets seasoned.
-Sprinkle the chips with an even layer of salt and flip once.
-Repeat seasoning with a second lime half and an even layer of salt, then flip one more time. - Follow the procedure for tasting food properly. Ensure chips are crisp and properly seasoned
The #1 expectation on the GM Top 5
What is Select outstanding crew and leaders