Kilah Obaob-Arnold

At Chipotle I started off as a cashier and made my way up to Kitchen Manager, training myself on all positions necessary to become a KM. While my responsibilities originally were only cash handling, they became; keeping track of critical items, leading the AM team to prep the right amount of ingredients for the day according to sales estimates, ensuring the safety and quality of all food, receiving deliveries and storing in FIFO order all while upholding a standard for sanitary conditions at all times.

At Subway I started as a Team Member for the first two months, then I was promoted to a co-management position after switching locations. My responsibility was all of the store's functions; proper opening and closing, prepping all the ingredients needed for that same day and the next morning, maintaining sanitary conditions and fulfilling orders both walk-in and online.

At Shake Shack I started as a Team Member but quickly became a BOH / Hotside Trainer. I was responsible for operating and maintaining the grills, fryers, and custard machines as well as training staff on how to use them. Primarily working as a closer for 10-12 hour shifts, I lead the team to sanitize, polish and restock all stations every night.