Explore Rewarding In-Restaurant Jobs and Careers at Chipotle

Our Kitchen: Your Start

See What It's Like to Work In-Restaurant

Your Future

Personal Development From Day One

You won’t find can openers or freezers here. So don’t expect to find typical job descriptions, either. Being part of the Chipotle crew means learning the skills to grow as a person and a leader. Nurturing the growth of our people is a large part of our mission to cultivate a better world.

Culinary and Business Chops

Beyond your knife skills, you’ll learn about food quality, safety, hospitality, and the business side of what it takes to run a restaurant.

Leadership Programs

Our path to leadership can take as little as 18 months and includes programs like Cultivate U, which prepares you to lead a team.

Benefits to Go Beyond

From our debt-free college degree program to health and wellness benefits, we take our commitment to our people seriously.

Cultivating the Best You

Start Here, Grow Here

We love promoting from within. In fact, 90% of restaurant management roles were internal promotions.

Unreal Benefits

If you want to grow, we’ll do everything in our power to help you through our industry-leading benefits program.

See All Benefits

  1. Crew, Full Time: $45,900.00
    BASE AND BONUS BENEFITS
  2. Kitchen Leader: $50,700.00
    BASE AND BONUS BENEFITS
  3. Service Leader: $54,100.00
    BASE AND BONUS BENEFITS
  4. Apprentice: $73,100.00
    BASE AND BONUS BENEFITS
  5. General Manager: $93,100.00
    BASE AND BONUS BENEFITS
  6. Restaurateur: $116,100
    BASE, BONUS & EQUITY BENEFITS

Potential rewards values illustrated above reflect total rewards, including cash compensation and benefits, and use average compensation data as of April 2024. Actual individual compensation will vary based on performance and other factors.

Real Growth

Stories of Real Success and Inspiration

We never tire of seeing our people succeed or sharing their stories with the world. Which is why we’re sharing just a few here. At our core, we want to make a difference in the lives of our crew and our customers.

Watch Video!

From Crew to Field Manager

Tania Ortega was trying to find her path and Chipotle was her side job. She found that path and now runs a multi-million dollar operation here at Chipotle.

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Summer Crew to Debt-Free Degree

We're proud to partner with Guild Education to help team members like Alyssa pursue their passion.

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From Crew to Field Leader

Having grown from Crew to Field Leader (Multi-Unit Manager) himself, Jhonson has also been a part of developing the majority of leaders in Manhattan.

First Job to Field Leader

Chipotle was German’s first job but he didn't see it as a real career option. However, he soon discovered a passion for developing people which led to over a decade of leading restaurants and growing leaders in the Kansas City area.

Discover Your Path to Success with Chipotle's Career Roadmap

At Chipotle, we believe in cultivating talent from within. Over 80% of our managers were promoted from within building rewarding careers with us. We offer competitive salaries, excellent benefits, a supportive team culture, and growth opportunities.

Crew

Kitchen Leader

Apprentice

General Managers

NRO Lead

Team Director

Regional Vice President

Crew

Your job as a new crew member is to learn our high culinary standards while creating an excellent guest experience. This involves being hospitable to every guest and making sure we're serving safe and delicious food in a clean, organized, and welcoming environment.

Certified Trainer

As someone who has mastered the standards, your job is to train new hires to consistently deliver excellence in process, execution and food safety. You are dedicated to new team members for the entire duration of their training, from when they complete their orientation until they are validated.

Kitchen Leader

As a Kitchen Leader, you ensure the Back of House team preps and cooks safe delicious food. You take ownership of the kitchen facilities and equipment, anticipate our guests' needs, and oversee the training of future Kitchen Leaders.

Service Leader

As a Service Leader, you ensure the Front of House team is guest obsessed by creating excellent dine-in and takeout experiences. You begin to lead people, foster a positive work environment and identify and oversee the training of future Service Leaders.

Apprentice

Apprentices are learning to lead the entire restaurant. You are involved in the day-to-day processes of managing the restaurant, including recruiting and interviewing new hires, scheduling and training the team, delivering a safe food environment, and excellent guest experience.

General Managers

General Managers select outstanding crew and managers, train every employee effectively, schedule their team appropriately, and deliver a safe food environment to provide an excellent guest experience, while also achieving annual sales and cash flow plans.

Certified Training Manager or Restaurateur

The foundation of any great restaurant is solid training. The Certified Training Manager is responsible for executing all Chipotle General Manager standards at a high level and has taken on additional training responsibilities.

Our best performing General Managers earn this elite designation, indicating that they are running an excellent restaurant, and have sustainable results.

NRO Lead

The NRO Lead partners with Field Leaders and Team Directors to ensure every new restaurant opens fully staffed, At-Model, and on track to deliver on our Key Priorities. NRO Leads facilitate a World Class training environment that is organized, engaging, thorough and fun, while developing an exceptional bench of Training Coordinators.

Field Leader

Field Leaders oversee the operations for 6-8 restaurants and are responsible for building a bench of great leaders and managers, ensuring their restaurants are delivering on a safe food environment, exceptional training, and an excellent guest experience.

Regional Training Manager

The Regional Training Manager partners with Operations leadership to build a sustainable training culture in their region. RTMs focus on developing a network of Certified Training Managers and high-level leaders, leading and coordinating training initiatives, analyzing field-based learning needs, and maintaining a feedback loop on training tools.

Team Director

Team Directors lead 40 – 80 restaurants and are responsible for building talent pipelines, creating training cultures, delivering on a culture of accountability, and leading exceptional food safety and guest experience results.

Regional Director Operations

Overseeing an entire region of 200-300 restaurants, RDOs leads strategy, staffing, development, marketing efforts, driving an accountable and food safe culture, site selection, real estate, and more.

Regional Vice President

Overseeing the entire region of 300+ restaurants, RVPs leads strategy, staffing, development, marketing efforts, driving an accountable and food safe culture, site selection, real estate, and more.