Cook and Baker for a small tea rooms based at Animal Care Charity in Lancaster.

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)

Training course

• Production chef (level 2)

Hours

• Tuesday, Wednesday, Saturday, Sunday
• Hours are 8:30am to 4:30pm on Tues, Weds and weekends
• 32 hours a week

Start date

• Monday 14 September 2026

Duration

• 1 year

Positions available

• 1

What you'll do at work

• Prepare and cook a range of homemade meals, light lunches and daily specials.
• Bake fresh cakes, scones, traybakes and other sweet treats for the tea rooms.
• Ensure food is presented to a high standard.
• Maintain excellent food hygiene, cleanliness and food safety practices in accordance with current regulations.
• Monitor stock levels and report items that need replenishing.
• Assist with menu planning and seasonal baking ideas where appropriate.
• Work efficiently as part of the tea room team with volunteers.
• Provide friendly, professional customer service when required.
• Support fundraising events and special occasions by preparing food and baked goods.

Where you'll work

BLEA TARN ROAD KENNELS
SCOTFORTH
LANCASTER
LA2 0RD

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

Training provider

• LANCASTER AND MORECAMBE COLLEGE

Training course

• Production chef (level 2)

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.