About the Role

As our apprentice, you’ll start by learning essential hospitality and front-of-house customer service skills. We’ll guide you through a comprehensive training scheme, allowing you to learn food production and management skills, so you can progress, and one day manage and run your own pub.

Wage

£13,312 for your first year, then could increase depending on your age National Minimum Wage rate for apprentices Minimum wage rates (opens in new tab) Your wage will be reviewed regularly as you learn and develop, and you’ll have the opportunity for overtime hours, which will be paid at National Minimum Wage.

Training Course

Production chef (level 2)

Hours

You’ll work on a rota system that will give you the opportunity to work on different days, and different shifts. This will allow you to gain a wide range of experience.

• 32 hours a week

Start date

Monday 3 August 2026

Duration

1 year

Positions available

2

What you'll do at work

We offer a comprehensive training programme designed to give you the skills and confidence to build your career in hospitality. From learning the essentials of food production and becoming a talented Chef, through to developing management expertise, our training opens the door to real progression, with the chance to run your own pub one day.

As our new Apprentice, you’ll be the backbone of our kitchen team, learning the essentials of food production, learning from and working alongside our Head Chef.

• Preparing ingredients – chopping, slicing, and portioning to maintain consistent standards
• Take part in comprehensive training, learning food production, customer service and management skills
• Cook and present a range of dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
• Maintain food hygiene standards, including correct storage, cleaning, and allergen awareness
• Support stock rotation, checks, and storage to keep ingredients fresh and reduce waste
• Collaborate with the kitchen and front-of-house teams to ensure a smooth and efficient service
• Follow all safety practices – from safe knife handling to correct use of kitchen equipment
• Assist with front of house customer service skills, to help you learn and develop
• All other associated duties are required

Where you'll work

The Horse and Jockey
High Street
Waddington
LN5 9RF

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

TEC PARTNERSHIP

Training course

Production chef (level 2)
Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

• Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
• Prepare and cook fresh and frozen fruit and vegetables to business standards.
• Prepare salad vegetables to business standards.
• Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
• Regenerate dried and frozen ingredients and dishes.
• Undertake stock control, storage, and rotation.
• Communicate professionally with colleagues, line managers, stakeholders, and customers.
• Work as part of a team to support service delivery.
• Follow specifications to produce, portion, and present food.
• Manage own time to ensure allocated tasks are completed.
• Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Use feedback to improve own performance.
• Prepare and close down an area for service.
• Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
• Maintain prep and par levels according to business need.
• Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
• Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
• Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
• Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
• Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
• Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
• Follow equity, diversity, and inclusion legislation and organisational policies.
• Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
• Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.