Where those who love pizza can be their true self.
Benefits
- Free food on shift
- Plus tips – you’ll receive tips/Tronc*
- 50% off food and drink when you’re not working
- Wellbeing support for you and your family
- Referral bonus of £400 for referring pizza chefs and £1,000 for referring managers
- Pension & life assurance
- Learning and development opportunities to invest in you
- Tronc, or card gratuities, is a fair way to pay gratuities; all Tronc goes to you, shared between waiting and non‑waiting teams. You’ll get this at the end of each pay period, along with your normal pay.
What you’ll do
- Food prep and dough management
- Cook our iconic pizza and pasta
- Work in a dynamic and energetic environment
About Us
Where those who love pizza can be their true self. We’ve been around since 1965, bringing pizza to the UK and have since grown to a multichannel, international brand. Our people are at the heart of our success and everything we do; we believe you should always be able to express yourself.
Inclusivity and Respect
Inclusivity and respect are at the heart of our business and are valued by our teams, customers, and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs. That’s why we assess each application on the aptitude to do the job and nothing else. If you are invited to an interview, please let your interviewer know at the time of booking if you require any reasonable adjustments to be made for you.
Kitchen Team in Preston employer: PizzaExpress
At PizzaExpress, we pride ourselves on being an exceptional employer, offering a vibrant work culture that values teamwork and customer satisfaction. Located in the charming Gerrards Cross, our Pizzeria provides not only competitive benefits like a bonus scheme and generous discounts but also ample opportunities for personal and professional growth within the hospitality industry. Join us to lead a passionate team and make a meaningful impact in your community while enjoying delicious food and a supportive environment.
