Chipotle Mexican Grill

👋 Meet Team Director Rony Waterhouse from Chicago, IL! 🧠 Rony leads his region with an operator’s mindset—driving results today while building for the future. He believes in “staying close to the burrito,” always keeping his focus on delivering high-quality food for our guests. 🌯 Rony's Chipotle journey began in 2004 as a crew member at our Penn Plaza location in Manhattan—his very first job. By learning every position and leaning on great teammates, he grew through the ranks to Field Leader and Team Director, gaining a deep understanding of our culture and what it takes for teams to succeed. 🏆 Rony's proudest contributions include rolling out Chipforce Kronos, opening restaurants in new markets, and implementing the High-Efficiency Equipment Package across restaurants. 🗒️ His advice: be true to who you are, focus on what makes you unique, and be your own biggest cheerleader. We’re grateful for everything you do, Rony! 👏

It's official! We’re bringing back Chicken al Pastor to restaurants in the U.S., Canada, the UK, France and Germany for a limited time starting Tuesday, February 10. The fan-favorite returns as we accelerate our 2026 menu innovation schedule with three to four limited-time protein offerings as well as new sides and dips. 🌶️ Prepared daily in small batches, Chicken al Pastor is made with freshly grilled chicken, a rich marinade featuring seared morita peppers and ground achiote, balanced with a splash of pineapple for the right amount of heat, and finished with fresh lime and hand-chopped cilantro. 🔥 There have been more than twice as many requests to “bring back Chicken al Pastor” on social media than for any other limited time offering. 👏 As a thank-you to guests for their continued fandom, Chipotle Rewards members can order Chicken al Pastor exclusively on the Chipotle app, Chipotle.com or Chipotle.ca on Monday, February 9, one day before the protein is available to all guests. Read more here: http://bit.ly/46ibBCr.

📈 Today marks 20 years since Chipotle became a listed public company on the NYSE on January 26, 2006. This milestone belongs to our people. From restaurant teams and field leaders to support center partners and everyone who has been part of Chipotle over the last two decades, your passion, dedication, and belief in doing things the right way have built this company step by step. Because of you, Food with Integrity has become more than an idea. It is the new standard. You have shown that taking care of people, sourcing responsibly, and serving real food at scale is possible. Thank you to the employees past and present who have shaped our culture, challenged the status quo, and helped Chipotle grow into the iconic brand it is today. 

👏 Shoutout to our Bay Area North restaurant teams! 🌯 Michael Thoms, Vice President, West Operations, and Albert S. Baldocchi, a member of our Board of Directors, recently visited several restaurants to celebrate wins and gather feedback from our team members. Stops included: #1857 - Sutter and Kearny #2293 - San Francisco Geary and Masonic #2080 - Stonestown Galleria #1102 - Daly City Huge thanks to the restaurant teams led by Team Director Jerry Lopes, Regional Vice President Edgar Huerta, and Field Leaders Jonathan Bobadilla and Chad Isbell for serving delicious food and delivering an exceptional guest experience. Keep up the amazing work!

💡Dry raves and parties are surging across the U.S. and UK as Gen Z and Millennials look to connect without alcohol. 💿 At the same time, protein is having its moment. To celebrate the launch of our High Protein Menu in the UK, we hosted a Protein Rave at our Baker Street restaurant, complete with a DJ set by Louis Bekk, mocktails featuring organic Tractor Beverage Co. drinks with a kick of Tabasco, plus bites from our High Protein Menu. It’s our ownable twist on the dry rave trend and a nod to rave snack culture: practical, high-energy eats that keep the nights going. 👏 A huge thank you to our Baker Street restaurant team for an incredible evening! 📸 Love Island’s Harry Cooksley and Made in Chelsea’s David “Temps” Templer at our Protein Rave.

👋 Meet Arturo Zepeda, a Regional Training Manager on the Field Training Team who has been with Chipotle since 2003. 📊 Arturo champions values-driven training, partnering with field teams to build capability, strengthen systems, and grow a robust leadership pipeline. He believes training keeps our culture alive and supports the growth of our people. 🌯 Inspired by his twin brother Alex, Arturo Zepeda joined as a General Manager, later serving as Field Leader and Team Director before moving into the training department. “I’m immensely grateful for the day Alex convinced me to join this life‑changing company,” he says. 🥇 A standout project: Arturo has helped roll out our High‑Efficiency Equipment Package (HEEP) to more restaurants, working cross‑functionally with multiple departments and regional leaders. ✍ Leadership advice from Arturo Zepeda: “Believe in yourself and always do what’s right for people. When you lift others, they find the courage to believe in themselves. When we stop learning, we stop evolving.” Thank you, Arturo, for your dedication to teaching and tasting Chipotle!

It's pretty simple. He wins and eats Chipotle. Google him. 🏈 The Wall Street Journal https://bit.ly/4qsxJST

"It is almost palpable when you go into one of our restaurants and talk to one of our team members about their everyday life. Many of them will meet you with visible emotion in their eyes to tell you how Chipotle has changed their lives." CEO Scott Boatwright recently sat down with the NYSE to discuss Chipotle's mission to Cultivate a Better World and the future of the brand. 📺 Watch the full episode here: https://lnkd.in/eY5vGP4M 🎧 Listen to the full episode here: https://lnkd.in/eJSdX94f

We’re proud to share our 2025 Guild Momentum Report—and the impact of debt-free education at Chipotle. Through our partnership with Guild, eligible employees can enroll in select debt-free degree and certificate programs at nonprofit, accredited universities after 120 days of continuous employment. We also offer up to $5,250 per year in tuition reimbursement for other qualifying programs. Per the 2025 report, Chipotle employees who participated in a Guild program were: ✅ 2.1x more likely to stay with us ✅ 6x more likely to advance into management With a Bachelor of Science in Business Administration from Southern New Hampshire University through Guild, Christina West deepened her leadership and emotional intelligence skills, helping to elevate around 20 managers in a single year and dozens more leaders over her career. Read more below ⬇️

We’re proud to recognize a few inspirational team members on their recent career milestones! 👏 Vanessa Salazar from restaurant #5233 in Wytheville, VA was promoted to General Manager in just three years at Chipotle! Vanessa was also given Restaurateur status this past October. 🎈 Congratulations to Rodolfo Depaz from restaurant #5602 in Lexington, MN on his promotion to Apprentice! 🙌 Melissa Sgroi of restaurant #1510 in Charlotte, NC was recently promoted to Restaurateur for her leadership and ability to bring out the best in others. Congrats Melissa! Thank you for your hard work and commitment to being guest obsessed! We can't wait to see what you accomplish in the year ahead.