Apprentice Chef Hunters Hall Inn (Kingscote)

Location: Kingscote (GL8 8XZ)

Closing date: Tuesday 17 November 2026

Posted on: 13 October 2026

Summary

Full of history and charm, the Hunters Hall Inn sits in the delightful village of Kingscote in the Cotswolds with National Trust sites on its doorstep, such as Newark Park and Woodchester Park. Our homely retreat has a friendly atmosphere with contemporary comfort and an extensive pub food menu.

Wage: £11,388 a year

Training course: Production chef (level 2)

Hours: 20 hours minimum per week. Shift work including bank holidays, evenings, and weekends. Exact shifts to be confirmed.

Start date: Tuesday 24 November 2026

Duration: 1 year 3 months

Positions available: 1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

As an Apprentice Chef with Greene King, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast-paced service, you'll soon become an invaluable member of the kitchen team.

As an Apprentice Chef, you will...

• Prepare, cook, and present food that meets specs and customer expectations
• Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors
• Communicate clearly with your team in order to provide high-quality meals to customers on time
• Keep up to date with new products, menus, and promotions

Training

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

Training provider: LIFETIME TRAINING GROUP LIMITED

Training course: Production chef (level 2)

What you'll learn

• 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.