Coronavirus (COVID-19): to find out how we can support you with your apprenticeship including if you have been affected by redundancy, read our updated information.

Apprentice Chef Travellers Rest

As an Apprentice Chef you will be working in the kitchen to help prepare the unique dishes we have to offer. You will be cooking with fresh, locally sourced ingredients, with the chance to cook a range of different dishes from the specials menus which change every week.

Sign in to apply

Closing date: 30 Jan 2022

Apprenticeship summary

  • Weekly wage

    £129.00

    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

    Days and shifts to be confirmed.

    Total hours per week: 30.00

  • Expected duration

    19 months

  • Possible start date

    31 Jan 2022

  • Date posted

    22 Sep 2021

  • Apprenticeship level

    Intermediate
    Level 2 (GCSE)

  • Reference number

    VAC001768103

  • Positions

    1 available

Duties include but are not subjected to:

  • Use specialist kitchen equipment to produce dishes
  • Maintain excellent standards of personal, food, and kitchen hygiene
  • Complying to kitchen to procedures and recipes
  • Produce food meeting portion controls, and budgetary constraints
  • Create dishes based on special dietary, religious and allergenic requirements
  • Produce all food to a high standard
  • Maintain a team-oriented atmosphere
  • Attend and participate in all scheduled meetings and training sessions
  • Follow proper time-keeping policies and procedures

During your apprenticeship you will cover topics such as:

  • The preparation, assembly, cooking, regeneration, and presentation of food
  • Procedures for the safe handling and use of tools and equipment
  • Standards and operating procedures 
  • Key nutrient groups 
  • Legal requirements

Requirements and prospects

Desired skills

  • Good communication skills

Personal qualities

  • Good work ethic, friendly, and the ability to work well in a team
  • The ability to work well under pressure
  • Flexible with good attention to detail

Desired qualifications

No GCSEs required.

Must have the ability to achieve maths/English L2 functional skills as indicated in the BKSB assessment.

Future prospects

Progression to the level 3 apprenticeship depending on the candidate upon completion of this apprenticeship.

Things to consider

In order to progress your application, we will require you to complete additional paperwork and complete a BKSB assessment. The information will be sent via email if you meet the entry requirements set by the employer and linked training provider for the vacancy. Please check your junk mail whilst the vacancy is open.

Until we receive the above, we are unable to progress your application so please monitor your emails. 

The Apprenticeship National Minimum Wage guide (ANMW): https://www.gov.uk/national-minimum-wage-rates

About the employer

We pride ourselves on catering for all our customers’ needs in a warm and friendly environment.

We have relaunched with a completely new menu, focusing on local suppliers and fresh, seasonal produce.  We will be providing delicious menus, and themed food evenings – a place to come to for hearty pub food.

Our whole team are proud to work here with us and look to provide guests with great food and a great experience every single time you visit.

Employer

Travellers Rest

Address

Dawbers Lane

Chorley

PR7 6EG

You must have JavaScript enabled to view a map of the location

Training

Training provider

RUNSHAW COLLEGE

Applications for this apprenticeship are being processed by Runshaw College

Contact

Kirsty Gregory Gregory.K@runshaw.ac.uk

Level 2 Production Chef apprenticeship standard, which includes:

  • Level 1/2 Functional Skills in maths and English (if required)
  • End-Point Assessment (EPA)

This includes:

Main learning objectives:

The preparation, assembly, cooking, regeneration and presentation of food, procedures for the safe handling and use of tools and equipment, standards and operating procedures, personal development and performance, key nutrient groups, legal requirements.

End-Point Assessment (EPA):

Towards the final few months of the apprenticeship you will complete your End Point Assessment. This includes 3 assessment methods. These include an ‘On demand test’, a 120-minute practical observation and a professional discussion. All assessment methods will be conducted and graded by an independent EPAO.

This Apprenticeship is completed within the workplace. You will be assessed through written work, verbal discussion, and observation throughout your training. You will be given time by your employer to complete portfolio work, attend training, workplace shadowing and any other opportunities to develop your skills and knowledge.

Apprenticeship standard

Production chef

Level 2 (GCSE)

Before you apply

Before you apply for an apprenticeship you must first create an account. If you already have an account you'll need to sign in.