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Apprentice Production Chef The Down Inn

Apprentice Production Chef is required to carry out general food preparation. You will be working as part of a team in time-bound and often challenging kitchen environments.

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Closing date: 24 Feb 2022

Apprenticeship summary

  • Weekly wage


    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

    Straight shifts to include evenings and weekends, tbc.

    Total hours per week: 40.00

  • Expected duration

    18 months

  • Possible start date

    07 Mar 2022

  • Date posted

    02 Aug 2021

  • Apprenticeship level

    Level 2 (GCSE)

  • Reference number


  • Positions

    3 available

General food preparation, working a shift pattern.

Duties will include: 

  • Preparing fresh vegetables
  • Steaming and roasting vegetables to top up the carvery
  • Carving
  • Preparing starters
  • Cooking main courses
  • Making desserts

Requirements and prospects

Desired skills

  • Any previous catering experience would be good but not essential as training will be given

Personal qualities

  • Good standard of personal hygiene
  • Good team player
  • Works well under pressure
  • Hard-worker
  • Flexible approach

Desired qualifications

  • Any catering qualifications would be an advantage

Future prospects

Full-time with great prospects for future progression at the Down Inn.

Things to consider

Please note: County Training will likely be in contact with you by phone and by email with updates about this vacancy. Please check your voicemail and inbox often for updates.

About the employer

This is a family run pub/restaurant with 8 letting bedrooms.
We specialise as a carvery, but also run a traditional homemade pub menu.


The Down Inn



WV16 6UA

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Training provider


Applications for this apprenticeship are being processed by County Training


COUNTY TRAINING 0345 678 9023

Production Chef level 2 standard which includes:

  • Level 2 Functional Skills in maths and English (if required)
  • Knowledge, Skills and Behaviours
  • End Point Assessment (EPA)
  • Workplace assessment with one of County Training’s highly experienced workplace Assessors including, as an example, completion of assignments, project and observation of workplace activities
  • There may also be a requirement to attend formal teaching sessions to enhance knowledge or work towards completion of functional skills (if required)
  • There is also a requirement for you to keep an off the job log which is an important part of your apprenticeship programme
  • Employer Rights and Responsibilities
  • Personal Learning and Thinking

Apprenticeship standard

Production chef

Level 2 (GCSE)

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