Chipotle Kitchen Manager Values
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Questions and Answers

What are the 4 core values of Chipotle?

  • Teach and taste Chipotle (correct)
  • The line is the moment of truth (correct)
  • The movement is real (correct)
  • Authenticity lives here (correct)

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 ___.

<p>food, feel, flow</p> Signup and view all the answers

What are the KM expectations?

<p>Lead the team to prep and cook the right amount of food for your sales, partner with the food safety leader, ensure quality and appearance of food, and take ownership of BOH facilities.</p> Signup and view all the answers

What are the 4 cornerstones of hospitality?

<p>Make it right (A), Be and look your best (B), Surprise and delight (C), Be guest obsessed (D)</p> Signup and view all the answers

Why is throughput so important?

<p>It's our way to be quick and courteous, it's a key component of an excellent guest experience, builds sales, retains returning customers.</p> Signup and view all the answers

List the 5 pillars of throughput.

<p>Expo, linebacker, mise en place, aces in their places, digital make line.</p> Signup and view all the answers

What are the 5 foundations of throughput?

<p>Pull them down politely, stay a step ahead, hear out of both ears, make it till they take it, give them up with gratitude.</p> Signup and view all the answers

What is the 4-step training process?

<p>Introduce, shadow, perform, validate.</p> Signup and view all the answers

What does Food Safety 7 include?

<p>All of the above (D)</p> Signup and view all the answers

What are the 3 biggest ways to affect CI?

<p>Bad inventory count, overcooking, over portioning.</p> Signup and view all the answers

What does TIP TOP stand for?

<p>Communication that stands for talking into position and talking out of position.</p> Signup and view all the answers

What are the 4 types of customer incidents?

<p>Accident or property damage (A), Foreign object incident (B), Illness or allergic reaction (C), Theft incident (D)</p> Signup and view all the answers

What are the 2 types of feedback?

<p>Corrective (A), Positive (B)</p> Signup and view all the answers

What are the 4 guidelines to giving good feedback?

<p>Do it often (A), Be specific (B), Do it now (C), Be sincere (D)</p> Signup and view all the answers

What do we use to report facility issues?

<p>Service Channel.</p> Signup and view all the answers

How often is a preventative maintenance audit done?

<p>Every quarter.</p> Signup and view all the answers

What is the Occupational Safety and Health Administration (OSHA)?

<p>Inspectors that come to make sure you are providing a safe work environment for your employees.</p> Signup and view all the answers

How to disarm the alarm?

<p>Enter alarm code followed by 1.</p> Signup and view all the answers

How to arm the alarm?

<p>Enter alarm code followed by 2.</p> Signup and view all the answers

When you receive a truck, what should you do?

<p>Inspect it, count it, scan it, store it.</p> Signup and view all the answers

What are the 4 food fact tasting quality standards?

<p>Texture &amp; mouth feel (A), Flavor &amp; aroma (B), Color (C), Appearance (D)</p> Signup and view all the answers

When should food fact tasting be done?

<p>Right before opening, at 3 pm, before dinner, at 8 pm.</p> Signup and view all the answers

What does HACCP stand for?

<p>Hazard Analysis Critical Control Point.</p> Signup and view all the answers

What is food borne illness caused by?

<p>Raw ingredients, inadequate temps, sick employee/customer, cross contamination.</p> Signup and view all the answers

List 3 things to keep guest safe.

<p>Do not work while sick, wash hands properly, follow food recipes exactly as written.</p> Signup and view all the answers

What does SSR mean?

<p>Safety security and risk.</p> Signup and view all the answers

What are the 13 CCPs?

<p>Wellness check, personal hygiene, washing lettuce and produce, blanching jalapenos, walk in temp, reach in temp, grill temp, grilled meats, reheat cooked foods, cool cooked foods, holding temps, portioning pre-marinated chicken, using Purell.</p> Signup and view all the answers

Flashcards

The Line is the Moment of Truth

Represents the commitment to guest experience at Chipotle.

Teach and Taste Chipotle

A training program emphasizing staff education and customer engaging.

Authenticity

Focus on real ingredients and genuine dining experiences.

Food with Integrity

Commitment to high-quality sourcing and traditional cooking.

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2019 Priorities

Key focus areas including food safety and operational stability.

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Food Feel Flow

Three priorities that enhance the guest dining experience.

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Kitchen Manager Expectations

Responsibilities include food safety, quality, and presentation.

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Four Cornerstones of Hospitality

Appearance, guest satisfaction obsession, surprise, and prompt correction.

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Throughput

Refers to quick service and effective guest interaction.

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Five Pillars of Throughput

Roles include expo, linebacker, mise en place, and digital make line.

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Five Foundations of Throughput

Practices include polite communication and proactive service.

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Four-Step Training Process

Introduce tasks, shadow, perform independently, validate understanding.

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Food Safety Guidelines

Steps for maintaining cleanliness and safe food handling.

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Culinary Integrity Impact Factors

Problems such as inventory inaccuracies and portion control.

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Tip Top Communication

Clear interactions among team members in various positions.

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Types of Customer Incidents

Incidents include illness, foreign objects, accidents, and theft.

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Positive Feedback

Reinforces good practices and encourages repeat behavior.

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Corrective Feedback

Addresses areas needing improvement in performance.

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Good Feedback Guidelines

Provide feedback promptly, regularly, specifically, and sincerely.

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Reporting Facility Issues

Use Service Channel platform to report problems.

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Preventative Maintenance Audit

Conduct audits quarterly for safety and maintenance.

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OSHA

Inspects workplaces to ensure employee safety standards.

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Alarm System Operation

Enter code + 1 to disarm, code + 2 to arm the system.

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Truck Receiving Procedures

Inspect, count, scan, and store received inventory efficiently.

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Food Quality Tasting Standards

Evaluate flavor, appearance, color, and texture.

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Timing for Food Fact Tasting

Conduct tastings at specific times for quality checks.

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HACCP

Hazard Analysis Critical Control Point for food safety management.

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Causes of Foodborne Illness

Linked to raw ingredients and cross-contamination issues.

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Guest Safety Practices

Employees must adhere to hygiene and recipe standards.

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SSR Definition

Safety, Security, and Risk related to operational safety.

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Thirteen Critical Control Points (CCPs)

Processes ensuring food safety include hygiene and proper handling.

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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.

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