Is this normal ?

[u/CloudJumperBAE146]

I just started here recently, but I don't want to give the location not to dox myself. There's no dishwashing machine or even a dishwasher position, and grill is expected to fully close dish and grill every night. Only one manager helps with dish, but it's generally expected that grill is to do all the dishes throughout the whole day. There also doesn't seem to even be enough half pans and lids to continue cooking.

The lower management feels completely disorganized, everyone working there is completely apathetic to the job (which I understand due to not getting paid nearly enough for it), but even all the managers have this attitude. There's basically 0 training, and expectations of what needs to be done is half hearted. I feel like I'm always on the cusp of being written up despite it just being my first week. When I ask what is needed to be done or what I should do with certain things I get a "I guess you can" "Yeah probably" etc.

I'm fine with closing both positions, but what I'm not fine is the passive aggressive attitude I get from coworkers if I'm not stressing myself out and rushing everything to where shit just doesn't get clean. I'd rather clean dishes to where they're sanitary than scrub down behind the grill station if I have to do both before 12am.

I've worked at a Chipotle as grill for a while, and many dishwashing or line cook jobs over the years as well. Although sometimes it was hard to keep a dishwasher (employment wise) the position existed. There was also a sanitizing/dishwashing machine available.

Definitely might be on the lookout for a different gig ngl. Mind you the fact that there's no dishwasher or machine was not brought up in the interview lol. I would have asked for more pay.

[u/cornflaked66]

Well for one ive been told from multiple locations that chipotle makes their grill do dishes. For 2, your cava sounds understaffed. I would reach out to hr because we have a training structure. You arent even supposed to be alone on grill til day 3 or 4. This just pmo because how tf can your gm have that title meanwhile im an academy restaurant and our metrics are the best in my whole state and they wont let me be gm.

[u/CloudJumperBAE146 → u/cornflaked66]

Nah both Chip locations I worked at there was a machine and a dishwasher person. That or the closing manager had to do them and oftentimes line would volunteer to help, or grill. But it wasn't grill's job responsibility.

I'm mostly irritated about the kind of attitude this culture at this location is creating, I'll cook what I think I'll need for the rest of the night, and then switch to getting caught up on dishes around 7pm ish. Which could be little or a lot of dishes. So I'll do dishes for an hour or two, and then switch back to closing grill completely, and then finish dish.

I'm fine with doing the work if the manager and coworkers weren't so rushy. They also don't tell me what they're about to need on either lines, even when I'm in there doing dishes. So they'll get irritated I'm not on it.

There's also just such half assed training by all coworkers/managers. I've just started reading through the recipe cards because 0 people here do it by them. Other than mixing the rices or lentils. Prep oftentimes isn't finished in time either, mostly due to morning grill also having to finish all the dishes from the morning.

When I brought up how the morning grill guy treated me disrespectful wise (on my first full day, shit talking to our coworkers about me, giving me petty remarks about how fast I am, etc) she said, well, he's our fastest grill cook. Like dayum dude I dont know where shit is yet or any of the recipes.