Apprentice Chef

VICTORIA JOWETT & TONY JOWETT

N YORKS (HG4 4AH)

Closes in 16 days (Thursday 24 July 2025)

Posted on 8 July 2025

Print

Contents

Summary

Do you have a keen interest in cooking? are self-motived with an eagerness to learn new skills? The Buck Inn, a traditional country inn set in an idyllic rural location, have an exciting opportunity to join their team as an Apprentice Chef. If you are looking for a change in career, this could be the perfect opportunity for you. Apply today!

Wage

£11,778 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Minimum of 30-hours, 5 days out of 7 including split shifts, exact working days and hours TBC

30 hours a week

Start date

Monday 4 August 2025

Duration

1 year

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

What will the apprentice be doing?

  • To prepare fresh food for our customers
  • Use fresh produce and local ingredients to craft excellent meals
  • Gain an understanding of day-to-day kitchen activities and how you fit into them
  • Maintain excellent hygiene procedures
  • Carry out cleaning tasks including washing dishes and sweeping
  • Assist with stock and inventory management

As an apprentice, initially you won't have set responsibilities, as you'll learn all areas of the kitchen. This starts with daily prep and desserts and as you progress within the kitchen you will be moved around as you get to learn the menus.

Where you'll work

THE VILLAGE GREEN
THORNTON WATLASS
RIPON
N YORKS
HG4 4AH

Training

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

College or training organisation

INSPIRO LEARNING LIMITED

Your training course

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

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.
  • 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.

Your training plan

  • Production Chef Level 2
  • Have regular one to one sessions with a dedicated trainer either remotely or through visits to your workplace
  • Learn and train for a specific job
  • Get paid and receive holiday leave
  • Get hands-on experience in a real job
  • Study for at least 20% of your working hours
  • Complete assessments during and at the end of your apprenticeship
  • Be on a career path with lots of future potential

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Presentation skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience

Other requirements

The right candidate will have their own transport, or someone able to drive the candidate to and from work each day due to the rural location. Candidates should be fully aware that shifts are split and include weekends.

About this company

Traditional country inn set in an idyllic rural village location. All food is prepared on the premises, and meals are served 7 days a week - lunch & dinner. 5 guest bedrooms and a function room. Food is traditional British food, and functions include; weddings and other family celebrations, formal dinners and lunch parties.

After this apprenticeship

This role will turn into a permanent position upon successful completion of the apprenticeship if all other aspects of performance are satisfactory.

Ask a question

The contact for this apprenticeship is:

INSPIRO LEARNING LIMITED

Louise Abram

louise.abram@inspirolearning.co.uk

01165040377

The reference code for this apprenticeship is VAC1000329060.

Apply now

Closes in 16 days (Thursday 24 July 2025)

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

After signing in, you’ll apply for this apprenticeship on the company's website.