Questions and Answers
What are the 4 core values of Chipotle?
What does 'Food with Integrity' mean?
Our commitment to finding and sourcing the very best ingredients, and cooking them with classic cooking techniques.
List the 2019 priorities.
World class food safety, GM stability, exceptional throughput, consistently great food, deliver the plan.
The elements of creating an excellent guest experience are ___, ___, and ___.
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What are the KM expectations?
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What are the 4 cornerstones of hospitality?
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Why is throughput so important?
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List the 5 pillars of throughput.
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What are the 5 foundations of throughput?
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What is the 4-step training process?
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What does Food Safety 7 include?
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What are the 3 biggest ways to affect CI?
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What does TIP TOP stand for?
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What are the 4 types of customer incidents?
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What are the 2 types of feedback?
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What are the 4 guidelines to giving good feedback?
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What do we use to report facility issues?
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How often is a preventative maintenance audit done?
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What is the Occupational Safety and Health Administration (OSHA)?
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How to disarm the alarm?
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How to arm the alarm?
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When you receive a truck, what should you do?
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What are the 4 food fact tasting quality standards?
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When should food fact tasting be done?
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What does HACCP stand for?
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What is food borne illness caused by?
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List 3 things to keep guest safe.
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What does SSR mean?
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What are the 13 CCPs?
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Study Notes
Core Values
- Emphasize "the line is the moment of truth" to showcase commitment to guest experience.
- Promote "teach and taste chipotle" for staff training and customer engagement.
- "Authenticity lives here" stresses the importance of real ingredients and experiences.
- "The movement is real" highlights Chipotle’s growth and purpose-driven mission.
Food with Integrity
- Commitment to sourcing high-quality ingredients.
- Emphasis on traditional cooking techniques to enhance food quality.
2019 Priorities
- Focus on world-class food safety standards.
- Ensure stability for General Managers (GMs).
- Aim for exceptional throughput and consistently great food.
- Deliver on operational plans effectively.
Excellent Guest Experience
- Prioritize "food, feel, flow" to create a seamless dining experience.
Kitchen Manager Expectations
- Lead food preparation that aligns with sales forecasts.
- Partner with food safety leaders for optimal safety practices.
- Maintain high quality and appealing presentation of all dishes.
- Take responsibility for back-of-house (BOH) facilities and equipment.
Four Cornerstones of Hospitality
- Maintain a polished personal and team appearance.
- Cultivate an obsession with guest satisfaction.
- Aim to surprise and delight guests for memorable experiences.
- Correct any issues promptly to ensure guest satisfaction.
Importance of Throughput
- Facilitates quick service and courteous interaction.
- Improves guest experience and sales retention.
- Essential for maintaining repeat customers.
Five Pillars of Throughput
- Roles include expo, linebacker, mise en place, aces in their places, digital make line.
Five Foundations of Throughput
- Practice polite communication, proactive service, attentive listening, making food until sold, and gratitude in service.
Four-Step Training Process
- Introduce tasks effectively, shadow experienced team members, perform tasks independently, and validate understanding and execution.
Food Safety Guidelines (7)
- Work healthily and cleanly.
- Ensure produce safety through proper handling.
- Cook foods to appropriate temperatures.
- Maintain food at safe hot or cold temperatures.
- Uphold sanitary working conditions consistently.
Biggest Impact Factors on Culinary Integrity
- Problems include inaccurate inventory counts, overcooking, and over-portioning.
Tip Top Communication
- Refers to clear communication practices in positions within a team.
Types of Customer Incidents
- Illness or allergic reactions.
- Foreign object incidents.
- Accidents or property damage.
- Theft incidents.
Feedback Types
- Positive feedback reinforces good practices.
- Corrective feedback addresses areas needing improvement.
Guidelines for Good Feedback
- Provide feedback immediately, regularly, specifically, and sincerely.
Reporting Facility Issues
- Use the Service Channel platform for issues.
Preventative Maintenance Audit Frequency
- Conduct audits quarterly to ensure maintenance and safety.
Occupational Safety and Health Administration (OSHA)
- Inspects workplaces to ensure safety for employees.
Alarm System Operation
- To disarm, enter the alarm code followed by "1".
- To arm, enter the alarm code followed by "2".
Truck Receiving Procedures
- Inspect, count, scan, and store received inventory efficiently.
Food Quality Tasting Standards
- Consider flavor & aroma, appearance, color, and texture & mouthfeel.
Timing for Food Fact Tasting
- Conduct tastings right before opening, at 3 pm, before dinner, and at 8 pm.
HACCP Definition
- Stands for Hazard Analysis Critical Control Point, critical for food safety management.
Causes of Foodborne Illness
- Linked to raw ingredients, inadequate temperatures, sick personnel/customers, and cross-contamination.
Guest Safety Practices
- Employees should not work when sick.
- Proper hand-washing techniques must be followed.
- Adhere strictly to food recipes for safety.
SSR Definition
- Safety, Security, and Risk – emphasizes operational safety.
Thirteen Critical Control Points (CCPs)
- Key processes include wellness checks, personal hygiene, washing produce, temperature checks, and proper handling of foods.
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Description
This quiz explores the core values and commitments that define Chipotle's kitchen manager role, including principles like 'Food with Integrity' and the company's priorities for success. It's essential for current and aspiring managers to understand these foundational concepts and their impact on daily operations in a Chipotle kitchen.