Apprentice/Trainee Chef Blue Lion Inn

You will be responsible for assisting in the preparation, cooking and the presentation of food with the aim to delivering an excellent customer experience. You would also be required to undertake all reasonable duties as assigned by the head chef.

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Closing date: 24 Sep 2017

Apprenticeship summary

  • Weekly wage

    £140.00

    Wages explained

    The current National Minimum Wage for an apprentice is £3.50 an hour. This rate applies to apprentices under 19 and those aged 19 or over who are in their first year.
    Apprentices must be paid at least the minimum wage rate for their age if they are aged 19 or over and have completed their first year.
    The minimum wage rates are £5.60 an hour for 18-20 year olds and £7.05 for anyone aged 21 and over.
    Apprentices are paid for their normal working hours and training that’s part of their apprenticeship (usually one day per week).

  • Working week

    40 hours over 5 days but 8 of those spent working towards qualifications at college. The remaining 32 hours will be spread over 4 days based at work.

    Total hours per week: 40.00

  • Apprenticeship duration

    18 months

  • Possible start date

    25 Sep 2017

  • Date posted

    10 Jul 2017

  • Apprenticeship level

    Intermediate Level Apprenticeship

  • Reference number

    VAC001272488

  • Positions

    1 available

To assist in the production and service of food for the catering operation, ensuring consistently high standards are adhered to in all aspects of the job. This is a full time position, and which will include attendance at Darlington College one day per week, offering an excellent opportunity for an aspiring chef to gain the knowledge, experience and qualifications to embark on a successful career in the catering industry.

You must have basic cooking skills and have the desire to learn new ones. You will have a good working attitude and enjoy the buzz of working in a busy kitchen environment.

Principal Responsibilities

  • Learn different procedures of food preparation
  • Prepare ingredients for dishes upon the instructions of chefs
  • Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers
  • Make sure that food supplies are stored properly and used resourcefully
  • Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies
  • Help chefs in cooking activities by providing input and managing work
  • Set up food stations by following chef’s orders
  • Make sure that recipes are followed properly during food preparation and cooking time
  • Handle portion control requirements and presentation standards
  • Arrange food items aesthetically on serving plates
  • Make sure that the kitchen is clean and organized at all times
  • Ensure that best food practices and kitchen hygiene protocols are adhered to
  • Provide guidance to kitchen staff in upholding high culinary standards
  • Assist chef in developing menus and provide suggestions for alternates such as sauces and levels of spice for each entrée
  • Make sure that all leftover food is stored properly
  • Assist in checking food deliveries for both quantity and quality standards
  • Provide input into stock rotation activities and make sure that food inventory is in check
  • Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions
  • Maintain a “clean as you go” work ethic

N.B. This Job Description is designed to give you an overall view of the job and is not a definitive list of tasks.


Requirements and prospects

Desired skills

  • Flexible approach to work
  • Good communication skills
  • Able to work under pressure and multi task
  • Self-motivation and a passion for cooking
  • Good work ethic and a commitment to learning
  • Culinary skills will be developed on the apprenticeship programme

Personal qualities

  • Honest, reliable and hard working with the ability to work under pressure.
  • Friendly, with ability to work in harmony with colleagues.
  • Proactive approach and positive attitude.
  • Good work ethic and attention to detail.
  • Clean, tidy and presentable – setting an example to other staff members
  • Effective interpersonal skills in order to liaise with internal and external customers.

Qualifications required

You will be required to attend an interview at the college for all courses and Apprenticeships and we will request a school or college report.

 

Future prospects

This is a long term opportunity with real future prospects. Friars Head hope that the apprentice will remain within the business and continue to grow as a valuable member of the team. Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.

Things to consider

The kitchen is often very hot and stressful. The candidate will show stamina and commitment to achieving their apprenticeship.

About the employer

Surrounded by the splendor of the Yorkshire Dales National Park and nestled in the heart of iconic Wensleydale the historic 18th century Blue Lion Inn encapsulates the finest elements of traditional rural England. After rumbling across the original cobbled driveway enter the Inn and relax in our homely surroundings. Warm up beside our roaring log fires in one of North Yorkshire’s most iconic pubs before collecting your cricket ball key to one of our exquisite bedrooms. If a shorter visit is more for you then unwind with a newspaper from the traditional hangers by the door with a sumptuous meal from the chalked up menu boards. Paul and Helen Klein have run the Blue Lion Inn for over 20 years creating a blend of quintessential English coaching inn with modern comfort to relax and recharge. Whatever you require of the Blue Lion, be it real ale and food at the bar to candlelit fine dining and beautiful accommodation you can be sure that your stay will be homely, welcoming and full of friendly character.

Employer

Blue Lion Inn

Address

Leyburn

DL8 4SN

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Training provider

Full training in all aspects of the job will be given as you work towards a Level 2 apprenticeship. The training will be delivered in the form of work based learning and will include functional skills.

Apprenticeship standard

Hospitality > Commis Chef

Training provider

DARLINGTON COLLEGE

Applications for this apprenticeship are being processed by Darlington College

Contact

Mark Thorpe 01325 503210 mthorpe@darlington.ac.uk


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Closing date: 24 Sep 2017