What Actually Happens During the Chipotle Grill Validation Test?

Working the Grill at Chipotle is widely considered the hardest station in the restaurant. You are the engine of the store. If the grill goes down, the entire line stops moving.

Because it is such a critical role, Chipotle does not just let anyone become a Grill Cook. You have to pass a rigorous test known as Grill Validation. If you are preparing for your validation day, here is exactly what the General Manager (and sometimes the Field Leader) will be watching for.

What is Grill Validation?

Validation is a practical, hands-on exam. A manager will shadow you for a portion of your shift (usually during a peak lunch or dinner rush) with a printed checklist on a clipboard. They are not jumping in to help you; they are strictly grading your performance.

The 4 Key Areas You Are Graded On

1. The Call System and Line Communication

You must constantly communicate with the Line Workers. You are required to accurately respond to “Calls” (e.g., “Chicken working,” “Half-pan of steak”). If the line runs out of white rice and you didn’t have a backup already steaming, you will instantly fail.

2. Cut Sizes and Knife Safety

Chipotle takes its cut sizes incredibly seriously.

• Chicken: Must be cut into exact 3/4-inch uniform pieces.
• Fajita Veggies: The onions and bell peppers must be sliced to the exact millimeter specifications dictated by the corporate recipe cards.

The manager will literally pick up pieces of your cut chicken to inspect the size. More importantly, if you are caught not using your Kevlar cutting glove, you fail the test.

3. Food Safety and Temp Logs

Chipotle has arguably the strictest food safety protocols in the industry. During validation, you must demonstrate the proper procedure for temping the chicken on the grill (hitting 165°F in multiple spots) and correctly logging it in the physical or digital Black Book.

4. Clean “As You Go”

A messy grill area is a failing grill area. If your cutting board is covered in raw chicken juice while you try to slice steak, you will fail. You must constantly wipe down your station, swap out dirty cutting boards, and keep the rice station spotless.

The Secret to Passing: Do not let the clipboard make you nervous. Stick to the recipe cards exactly as written, vocalize everything you are doing to the line, and never take off your cut glove.