Customer Service Assistant Food to Go (Seasonal Permanent)
If you are looking for part-time work in a friendly and inclusive environment, our Food to Go team has the perfect role for you. We are offering a position for a Customer Service Assistant to work up to 24 hours a week, including one weekend shift. No previous catering experience is necessary, as full training will be provided to ensure you can deliver exceptional customer service. You should demonstrate an interest in customer care, be a great team player, friendly, cheerful, and flexible. Your duties will include: serving customers, working on the till, serving hot and cold drinks and food, clearing tables, and keeping the Food to Go Shops clean and tidy. This is a seasonal permanent role, primarily during the main open season from late March to early January each year. Hours are available from Monday to Sunday, including bank holidays and weekends, between 9:30 am and 6:00 pm. Additional hours may be available during busy periods. Please specify your availability in your application.
In return, as part of the wider Devonshire Group—owned by the Duke of Devonshire, including Chatsworth, Bolton Abbey, Lismore, and the Devonshire Hotels & Restaurants Group—we are committed to staff wellbeing and offer excellent benefits such as:
* Free access to Chatsworth and Bolton Abbey
* Opportunities for personal development and career growth
* Free entry to Chatsworth fairs and events
* A colleague discount pass for retail and catering establishments
* Membership of the Life Assurance Scheme
* Competitive annual leave with options to purchase more
* Employee assistance programme
* Free on-site parking
* Wellbeing calendar of events
We value diversity and inclusion, welcoming applications from disabled candidates, Black, Asian, and Minority Ethnic (BAME) candidates, and members of the LGBTQ+ community, as they are currently underrepresented. Applications will be reviewed upon receipt, and the role may close early once filled. We recommend early application submission.
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