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Chipotle Knowledge > Orientation Knowledge > Flashcards

Orientation Knowledge Flashcards

1
Q

Who is the founder, where did he study to become a 5-star chef, and when and where did he found Chipotle? (Bonus: What’s the name of the first Chipotle?)

A

Founder: Steve Ells
Studied at the Culinary Institute of America
Founded Chipotle on July 13th, 1993 in Colorado

Bonus: Evans

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2
Q

What are the 5 foundations of throughput?

A
  1. Pull Them Down Politely
  2. Stay a Step Ahead
  3. Hear out of Both Ears
  4. Make It Till They Take It
  5. Give Them Up with Gratitude
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3
Q

What is the 1st foundation of throughput?

A

Pull Them Down Politely - Pull guests down the line with a smile and eye contact.

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4
Q

What is the 2nd foundation of throughput?

A

Stay a Step Ahead - Repeat individual selections back to the guest and ask the next question while portioning the previous ingredient.

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5
Q

What is the 3rd foundation of throughput?

A

Hear Out of Both Ears - Listen to your left and right for ingredients and be on the lookout for special requests, so the guest is never asked the same question twice.

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6
Q

What is the 4th foundation of throughput?

A

Make It TIll They Take It - Continue building the entree until another team member can pull them down politely.

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7
Q

What is the 5th foundation of throughput?

A

Give Them Up with Gratitude - Provide a warm smile and eye contact to every guest and a “thank you” once the order is completed.

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8
Q

What is Throughput?

A

Throughput is how we talk about the speed and flow of the line.

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9
Q

How do we measure throughput?

A

We measure it by tracking how many entrees are completed in a 15 minute or 1 hour time period.

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10
Q

What is a crewmembers role in throughput?

A

To be Rush Ready and Role Ready.

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11
Q

What 3 things do you need to be Rush Ready?

A
  1. Checklist
  2. Clock
  3. Goal
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12
Q

What are the 4 steps you need to take to be role ready?

A
  1. Throughput Cards
  2. Practice
  3. Practice
  4. Practice
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13
Q

When do you need to be rush ready and role ready?

A

Before our peak periods, these are the busiest times of the day where our fastest throughput occurs.

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14
Q

What are the uniform standards?

A
  • Perform Basic Hygiene
  • Wear jeans or pants and a clean wrinkle-free chipotle t-shirt
  • Always wear clean close with no holes or stains
  • Wear a hat
  • Wear a clean apron
  • Wear slip-resistant shoes
  • Finger nails short and unpolished, no fake nails
  • Keep facial hair neat
  • If your hair is shoulder-length or longer, pull it back away from your face in a braid or a bun
  • No chewing gum
  • Keep jewelry to a minimum (no bracelets, watches, or anything other than a plain wedding band)
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15
Q

When should schedules be available for you to view them?

A

By Thursday the week before.

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16
Q

What are the guidelines for your free employee meal? (there are 3)

A
  • 1 entree, 1 drink, and 1 side item like chips & guac or chips & queso.
  • Sign the receipt
  • Eat the meal at the restaurant and clock out during your meal break
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17
Q

What are the crew expectations?

A
  1. Keep Chipotle special and successful by living our values.
  2. Prepare and serve safe and delicious food by following our Recipe Cards.
  3. Keep our food and guests safe by following the Food Safety Seven.
  4. Keep the restaurant clean and organized by using the Crew Daily Checklists.
  5. Provide an excellent guest experience by adhering to our 4 Cornerstones of Hospitality and
    Throughput Fundamentals
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18
Q

What is a chipotle pepper and how does it relate to the Chipotle philosophy?

A

The chipotle pepper is a fully ripened, dried, and smoked jalapeno pepper. The chipotle philosophy is about taking something good, doing a few simple things and turning it into something extraordinary.

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19
Q

What is Chipotle’s purpose and what are the 4 values?

A

Purpose: Cultivate a Better World

Values:

  1. The Line is the Moment of Truth
  2. Teach and Taste Chipotle
  3. Authenticity Lives Here
  4. The Movement is Real
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20
Q

What defines the 1st value, the Line is the Moment of Truth?

A

When our guests win, so do we.

Everything we do starts with our restaurants. Serving greet food, with great service in a safe, quick, clean, and happy environment is always priority one.

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21
Q

What defines the 2nd value, Teach & Taste Chipotle?

A

Take pride in making the Chipotle experience exceptional.

Take the time to learn it well, teach it right, and hold others to the same standard.

22
Q

What defines the 3rd value, Authenticity Lives Here?

A

Our food is real and so are we.

Be your full self and make a difference.

23
Q

What defines the 4th value, the Movement is Real?

A

Stand up for what’s important, even when it’s hard.

We source better ingredients, hire better people and work hard to change the world. Talk about what makes you proud, so we can do more of it.

24
Q

What are the 4 biggest parts of your role as a crewmember?

A

Excellent Guest Experience, Hospitality, Food Safety, and Throughput.

25
Q

What is the Food Safety 7?

A
  1. Work Healthy
  2. Work Clean
  3. Keep Produce Safe
  4. Cook It
  5. Keep it Hot, Keep it Cold
  6. Maintain Sanitary Conditions
  7. Call for Help
26
Q

What does FACT stand for?

A

Flavor & Aroma
Appearance
Color
Taste & Mouth Feel

27
Q

What are the 4 cornerstones of hospitality?

A

Be & Look Your Best
Be Guest Obsessed
Surprise & Delight
Make It Right

28
Q

What is the 1st cornerstone of hospitality and what are the 5 things that go into it?

A

Be & Look Your Best:

  1. Smile & Make Eye Contact
  2. Speak with Clarity & Energy
  3. Have an Attitude of Gratitude
  4. Be Clean & Shiny
  5. Set the Tone on the Phone
29
Q

What is the 2nd cornerstone of hospitality and what are the 5 things that go into it?

A

Be Guest Obsessed:

  1. Our Guests Come First. Always.
  2. Get on the Line
  3. Act with Cheerful Readiness
  4. Anticipate Needs
  5. Customize with a Smile
30
Q

What is the 3rd cornerstone of hospitality and what are the 5 things that go into it?

A

Surprise & Delight:

  1. Learn & Remember Names & Orders
  2. Nurture Our Newbies
  3. Reward Our Regulars
  4. Touch Tables
  5. Be the Town Mayor
31
Q

What is the 4th cornerstone of hospitality and what are the 5 things that go into it?

A

Make It Right:

B - Believe Them
L - Listen
A - Apologize
S - Solve It
T - Thank Them
32
Q

Allergens: What 3 items have DAIRY in them?

A

Queso Blanco
Sour Cream
Monterey Jack Cheese

33
Q

Allergens: What 1 item has SOY in it?

A

Sofritas

34
Q

Allergens: What 2 items have GLUTEN in them?

A 
Flour Tortilla (Burrito)
Flour Tortilla (Taco)
35
Q

Allergens: What 4 items have SULPHITES in them?

A

Flour Tortilla (Burrito)
Flour Tortilla (Taco)
Sofritas
Chipotle-Honey Vinaigrette

36
Q

How are we Cultivating a Better World? (3 ways)

A
  1. Serving exceptional food made from great ingredients.
  2. Preparing those ingredients using classic cooking techniques.
  3. Continuously striving to reduce our impact on the planet.
37
Q

What 4 things do we keep out of our food?

A

No GMOs
No artificial preservatives
No artificial colors
No artificial flavors

38
Q

What 4 things make up being responsibly raised?

A
  1. Humane animal treatment
  2. No non-therapeutic antibiotics or growth hormones
  3. No animal byproducts in feed
  4. Regular animal welfare audits on suppliers
39
Q

What does GMO stand for?

A

GMO stands for Genetically Modified Organism

40
Q

Is all of the food we eserve considered organic?

A

No, but we are pushing towards acquiring more and more organic ingredients and we prioritize partnering with “transitional” farms to encourage more farmers to make the switch to organic farming techniques.

41
Q

In 2017, Chipotle proudly became the only national restaurant brand known for what?

A

Using no artificial colors, no artificial flavors, no preservatives in ANY of the ingredients we use to prepare food.

42
Q

What extra steps is Chipotle taking to achieve excellent food safety? (There are 6)

A
  1. Supplier intervention
  2. Farmer support and training
  3. Restaurant inspections
  4. Ingredient traceability
  5. Extensive employee training
  6. Food safety advisory council
43
Q

What is the number 1 thing every fan needs to know about our food?

A
  1. At Chipotle, we Cultivate a Better World by serving exceptional food, selecting great ingredients, and preparing them by hand using classic cooking techniques.
44
Q

What is the number 2 thing every fan needs to know about our food?

A
  1. We serve more organic ingredients and source more local produce than any other restaurant.
45
Q

What is the number 3 thing every fan needs to know about our food?

A
  1. Our ingredients are real and fresh—we don’t have freezers, microwaves, or can openers in our restaurants.
46
Q

What is the number 4 thing every fan needs to know about our food?

A
  1. All the food we serve is made from non-GMO ingredients.
47
Q

What is the number 5 thing every fan needs to know about our food?

A
  1. Our Responsibly Raised meat and dairy come from animals raised without nontherapeutic antibiotics or added hormones.
48
Q

What is the number 6 thing every fan needs to know about our food?

A
  1. Our food is made with no artificial colors, flavors, sweeteners, or preservatives. Everything on the Chipotle menu is made with real ingredients you can recognize.
49
Q

What is the number 7 thing every fan needs to know about our food?

A
  1. We’re not perfect, and have never claimed to be. We’re never satisfied with the status quo, and are always working to improve our ingredients, how they’re raised and prepared, and the impact they have on the planet. We call it Cultivating a Better World.
50
Q

How many ingredients does Chipotle use?

A

53 Ingredients

Chipotle Knowledge (10 decks)

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