Production Chef Level 2 apprentice - The Cod's Scallops – Find an apprenticeship

Summary

The Cods Scallops are looking to hire a vibrant and enthusiastic production chef apprentice into a friendly, hard-working team. This position is available at 3 of our 5 different locations and is an excellent opportunity for the right candidate (positions available in West Bridgford, Sherwood and Wollaton).

Wage

£14,526.20 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

Monday - Friday, 9.00am - 5.00pm, ½ lunch with some flex for say at 8.30am start until 4.00pm.

37 hours a week

Start date

Friday 1 August 2025

Duration

1 year 9 months

Positions available

3

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

Knowing how to safely handle your ingredients according to national food hygiene standards
Being able to manage the portion size of foods and making sure it is presentable
Troubleshooting issues during a service and coordinating with service staff and other kitchen staff
Knowing how to respond to instructions, often under time pressure
Maintaining an up-to-date stock inventory and making sure the correct amount of food is in stock
Unpacking and storing stock
Daily cleaning (including pot wash)

Where you'll work

This apprenticeship is available in these locations:

311-313 Mansfield Road, Nottingham, NG5 2DA
Unit 2A, Wilford Lane Retail Park, The Becket Way, West Bridgford, Nottingham, NG2 7BS
170 Bramcote Lane, Nottingham, NG8 2QP

Training

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

College or training organisation

NOTTINGHAM COLLEGE

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

Day release - weekly on a Tues at Fletchers Kitchen.

Must be cooking all dishes from scratch. Suited to higher end, such as Perkins, Tom Browns, The Nelson. Must be able to evidence cooking, game, shellfish, soups, stocks. Everything on the recipe log is covered and taught whilst at college, but this must also be evidenced within the workplace as well. Prior to EPA the EPAO will select 3 dishes / methods for the learner to prepare from the recipe log for their EPA and the employer will need to allow the learner 3 hours in their work kitchen and provide them with all the necessary ingredients for the dishes / methods selected in advance by the EPAO.

Requirements

Essential qualifications

GCSE in:

English (grade 9-3)
Maths (grade 9-3)

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
Customer care skills
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative
Patience

Other requirements

Candidates must be able to travel to the workplace and college according to working hours. Please put in any special work request, e.g. heavy lifting, working outside, long hours? The current National Minimum Wage (NMW) rate for apprentices is £7.55 per hour. This applies to 16-18-year-old apprentices and those aged over 18 in the first year of their Apprenticeship. For all other apprentices, the National Minimum wage appropriate to their age applies. The Minimum Wage for Apprentices applies to time spent on the job plus time spent training. *Please note that anyone under the age of 18 will only work a maximum of 40 hours per week. Any role which exceeds these hours on the advert will be amended accordingly to fall in line with the legislation. *Please note that if the successful applicant is found prior to the closing date, the vacancy may be withdrawn early.

About this company

The Cod’s Scallops is an award winning family owned fish and chip restaurant with 5 shops around the Midlands. We offer a wide range of fish and seafood, cooked in a variety of ways (not just battered!) The shop will have a take-away counter, as well as a licensed 40-cover restaurant.

https://www.codsscallops.com/ (opens in new tab)

After this apprenticeship

Opportunity to progress within the business through training, promotion and wage increases

Ask a question

The contact for this apprenticeship is: