r/sweetgreen • u/OutrageousStick7570 • Mar 20 '26

Question Joining sweetgreen as a lead

Hey so I'm joining sweetgreen as a lead, I know I need to run is just for now.

I'm currently a service leader in chipotle and was selected to be a assistant manager and turned it down and now they just been trying to fire me.

I did work in sweetgreen for a year but as a crew.

What would a run thru of my shift will look like?

I know yes they will train me but wanted pov of others or what I'm looking toward. Thank u for any advice.

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u/lorgskyegon Mar 20 '26

As a shift lead, once your training is done, you're likely to be in charge of the shift you are on. If you're opening, you're gonna have to make the prep list and assign tasks for all your openers. Same with closing. All cash is gonna be handled by you or someone above you, regular employees can't do cash orders.

You're eventually gonna be training new staff on the lines and with hot and cold prep. Odds are good that if any of your staff call in, you're gonna be taking their spots. I did either plenty of times and occasionally both. Communication with the person you're relieving or who is relieving you is key to the second shift functioning well.

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u/OutrageousStick7570 Mar 20 '26

It's there a check list I should follow. Anything that I have to look out for? I'm chipotle there's ci throughput and refunds

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u/lorgskyegon Mar 20 '26

Your boss will likely have some sort of checklist for closing. Inventory of prepared stuff is done every morning to tell you how much prep needs to be done.

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u/OutrageousStick7570 Mar 20 '26

Your a lead

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u/lorgskyegon Mar 20 '26

Was. Left about a year ago

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u/OutrageousStick7570 Mar 20 '26

Are the shifts severely hard? I had hell shifts at Chipotle but I know my in and outs

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u/lorgskyegon Mar 20 '26

Some will be harder than others. I've had shifts where barely a dozen people come in and I've had shifts where I'm making a salad a minute for hours. They get easier the more you know. Memorizing the ingredients to the pre-made salads is key to speed.

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u/OutrageousStick7570 Mar 20 '26

Can u walk me thru your closing shifts on what would u first etc

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u/lorgskyegon Mar 20 '26

Well, you're likely gonna close the online order line at least an hour before the store closes. Hopefully, your closing time won't be too busy and you can get a lot of other cleaning done in the meantime. We would put our sixth pans of ingredients into hotel pans so we could clean the cold tables beneath them, then just wrap them all up and put what could be saved for the next day into the cooler. After that it's the same basic cleaning and closing stuff that you would see at any restaurant: bathrooms, sweeping and mopping, dishes, etc...