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Pizza Chef

  • Location: Chester
11/10/2019 Pizza Express Chester CH1 1DA

Pizza Chef

  • Sector: customer service
  • Location: Chester
Pizza Chef
Apply Now

Pizza Chef

Why join our team?

You might guess that when you work with us you get a lot of free pizza. You’d be right!

What you might not know is we also offer full training all about our food and how to work within a kitchen, you don’t need any experience and the training is fully paid.  You’ll also get flexible working hours, apprenticeship and qualification opportunities to earn while you learn and an exclusive discount portal giving you and your family discounts at supermarkets, high street shops and cinemas.  You’ll also get the opportunity to learn new skills, work with a great team – or family as we see it – and access to quick career progression if this interests you. 

What you’ll do:

We call our kitchen team “Pizzaiolos” – this name reflects our authentic Italian pizza and our passion for top quality ingredients. Our open kitchens are the heart of our restaurant family. And far from being hidden away you will be a core ingredient in delivering a great experience with passion and flair. It goes without saying that you will need a big appetite for creating truly authentic pizzas from scratch, to order, so we look to our kitchen team to take pride in every single dish.

 

Our story:

We have been around for over 50 years, have 600 restaurants worldwide and we are still growing. Each of our restaurants has its own personality, and that’s down to our fantastic people – the only thing we care more about than our pizza.

We’re proud of all the different team members that make up our family. Each person has a different background and story to bring to the table, and we think the more diverse our family is, the richer it is. As such, we assess each application only on the aptitude to do the job and nothing else. It’s vital that no one is discriminated against. It’s all part of our vision to have a world made happier by pizza.

Apply now. Pizza awaits.

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