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Apprentice Chef Deramore Arms

Learning preparation and cooking techniques of freshly cooked meals. Shadowing and working with the Head Chef, running and maintaining a fresh produce kitchen.

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Closing date: 31 Jan 2022

Apprenticeship summary

  • Weekly wage

    £175.56 to £338.58

    Wages explained

    Apprentices are paid for their normal working hours and training that's part of their apprenticeship (usually one day per week).

    Minimum Wage Rates
  • Working week

    Currently the kitchen is active from 8.30am until 10pm Wednesday - Sunday. The job hours would fall within this time frame, balancing the learning experience of preparation and service time.

    Total hours per week: 38.00

  • Expected duration

    15 months

  • Possible start date

    01 Feb 2022

  • Date posted

    25 Jun 2021

  • Apprenticeship level

    Level 2 (GCSE)

  • Reference number


  • Positions

    1 available

  • To work under the supervision of the Head Chef
  • Learning preparation and cooking techniques
  • Learning the procedures required to maintain and run an effective fresh produce kitchen
  • Deliver quality freshly cooked meals to a high standard

Requirements and prospects

Desired skills

  • You will demonstrate a competent understanding of Maths and English as well as basic IT skills (Word/ Excel)
  • During your apprenticeship you will learn about ingredients, seasonality, cooking techniques, the day to day running of a kitchen
  • As such you should demonstrate an interest in food and the Hospitality Industry as a whole

Personal qualities

  • Proactive in your approach to learning and work
  • Show a genuine desire to work with food and develop your skills within the kitchen 
  • Passion and respect for fresh produce
  • Understanding the importance of working cohesively within a close knit team
  • Strong work ethic

Desired qualifications

There is a requirement for candidates to have English and Maths GCSEs at grade 3/D or a Level 1 functional skills qualification in those areas.

Students with international qualifications will need to have them converted, for which there will be a cost, through the national agency for the recognition and comparison of international qualifications and skills (NARIC) website. This is required to confirm they are comparable to UK qualifications at the start of the programme in readiness for gateway and the end point assessment.

Future prospects

Potential to become a permanent member of the kitchen team upon completion of the apprenticeship.

Things to consider

You will be required to work 38 hours per week, which will include one day at college. Some of those hours will be “off the job training” and some will be weekend and evening work. We envisage the successful candidate to be flexible to work within the specified hours of kitchen opening and therefore be either local or have their own transport.

  • The start date will be agreed upon appointment
  • Initially you will be contacted by York College to confirm your commitment and suitability for the role. If we are unable to contact you, you will not be considered for the position
  • Please note: most correspondence regarding vacancies will be sent via email, so please check your emails regularly for updates on your application
  • We would also advise to check your junk/spam folder as some emails may end up here depending on your mail provider settings
  • The vacancy will close once a suitable applicant has been appointed

About the employer

Community Village Pub situated in the York suburb of Heslington.


Deramore Arms


Main Street


YO10 5EA

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Training provider


Applications for this apprenticeship are being processed by York College


Business Partnerships 01904 770368


Level 2 Production Chef Apprenticeship. 

Method of Delivery.

Delivery will be in partnership with employers and will adopt a blended learning approach of on and off the job training. Apprentices receive training and mentoring in the workplace and knowledge, skills and behaviour development at York College through a combination of classroom/workshop based activities. Apprentices will attend College one day a week.

End Point Assessment.

Apprentices must pass the End Point Assessment in order to achieve the Apprenticeship Certificate which comprises of the following:

  • 60 minute on demand test
  • Practical observation
  • Professional discussion

Career Progression.

On successful completion apprentices could progress on to the Senior Production Chef or Chef de Partie Apprenticeship or into a more senior role within the Organisation.

Apprenticeship standard

Production chef

Level 2 (GCSE)

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