Joshua joined the Chipotle team looking for a part-time job to help pay the bills while going to school. What he found was an opportunity to build a rewarding and challenging career. Four years later, Joshua is now a Restaurateur looking forward to sharing similar opportunities with his team.
“The most challenging part of reaching Restaurateur was to stay focused and not get comfortable with just being good.”
– Joshua, Restaurateur at Chipotle
Q: What is your favorite thing about working at Chipotle?
A: My favorite thing about working at Chipotle is the people and being able to offer them opportunities to grow and develop as leaders.
Q: What has surprised you the most about working at Chipotle?
A: The thing that surprised me most was how well they take care of their people and the opportunities that are available. During my orientation, I was skeptical when I saw the career path and the benefits they offered, but it has been as great as promised.
Q: What has been the most rewarding aspect of reaching Restaurateur?
A: The most rewarding part of reaching Restaurateur was being able to share that with my team. They are the ones who put in all of the hard work and made it possible.
Q: What has been the most challenging aspect of reaching Restaurateur?
A: The most challenging part of reaching Restaurateur was to stay focused and not get comfortable with just being good.
Q: What advice do you have for others on the road to Restaurateur?
A: To not just seem like a Restaurateur restaurant but to actually be a Restaurateur restaurant. Anyone can just focus on the numbers and squeak out a few good months. Focus on training and creating sustainable results.
Q: What’s next for you at Chipotle?
A: I would like to continue developing and become either a training restaurant or move up to be a Field Leader.
Q: What is your go-to Chipotle order?
A: My go-to order is a bowl with brown rice, pinto beans, chicken, corn salsa, sour cream, cheese, and guac.
Ready to join the team? Find an open restaurant near you and apply online here.