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Hotel Cook
Welcome Break, Ramada Bristol Hotel,Gordano, Portbury, BS20 7XG
Immediate start, flexible full-time and part-time positions available with overtime
Pay up to £12.10ph
Do you love being in the kitchen? Do you have a passion for cooking and are you willing to learn? We want to hear from you.
A Hotel Chef would ideally:
- Have a positive approach to customer service and a can-do attitude
- Be willing to work as part of a world class kitchen team
- Be ready to learn as all training will be provided
A Hotel Chef gets:
- Up to £12.10ph
- Flexible working patterns to fit your lifestyle including seasonal hours
- Immediate start and overtime available
- Employee discounts (50% off onsite KFC, BK, Starbucks and Pizza Express to name a few)
- My Welcome Break discounts - savings at hundreds of retailers
- Bonus & Incentive Schemes
- Career progression from Customer Service to Management through brilliant training programmes
- Holiday entitlement that increases with service
- Cycle to work scheme
- Free onsite parking
- Uniform provided - of course!
Ready to become a Welcome Break Hotel Chef? Apply through our careers page now.
About Welcome Break
Welcome Break is one of the UK’s leading motorway service operators, running 59 service areas and 31 hotels across the UK. Working for Welcome Break is not what it may seem to our everyday customer. When you come into one of our sites you will recognise your favourite brands such as Starbucks, Subway, WHSmith, KFC, Pizza Express and Burger King, as well hotels under the Ramada and Days Inn brands. But what might come as a surprise is that we are all one team and that even with different uniforms, everyone works for Welcome Break.
Our customers come from all walks of life and so do we. We are committed to hiring great Team Members from a wide variety of backgrounds ensuring that everyone feels respected, valued and celebrated for what they bring to our business. If you share our values and our passion for great customer service, your career could be Made at Welcome Break.
