Apprentice Catering Assistant

ANCHOR HANOVER GROUP

Wetherby (LS22 6RS)

Closes in 30 days (Monday 18 August 2025)

Posted on 17 July 2025

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Summary

Anchor are offering a fantastic opportunity to join their team as an Apprentice Catering Assistant. If you have a caring nature, a natural interest in people and want to make a difference, then this might be just the job for you!

Wage

£12,261.30 a year

Check minimum wage rates (opens in new tab)

Please be aware that the wage shown below reflects the hourly wage for the first 6 months and will increase to £8.71 after 6 months and £12.60 after 12 months until the end of your apprenticeship.

Training course
Production chef (level 2)
Hours
30 hours per week, working 5 days out of 7 on a rota basis.

30 hours a week

Start date

Monday 15 September 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

Where you'll work

St. James Street
Wetherby
LS22 6RS

Training

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

Training provider

INSPIRO LEARNING LIMITED

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.

Training schedule

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

Apprenticeship standards are aimed at developing skills within the Apprentices’ chosen career route. Each standard has set knowledge, skills and behaviours required to be successful within the job role. This will include the completion of functional skills in Maths and English. Once the apprentice has completed a minimum of 12 months' training and the employer and Inspiro regional trainer confirm they have met all the requirements of the standard, they will be put through an end point assessment. The end point assessment is independent of the training and includes a variety of assessment methods which test the skills and knowledge of the apprentice to ensure they are fully competent in their role. Each apprentice will be supported throughout the apprenticeship by a structured programme of teaching, e-learning, face-to-face training and workplace mentoring; this will encourage and help them to meet the requirements of the new standards and will prepare them for the end of point assessment.

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

About this employer

Anchor are the largest not for profit provider of Care for the over 55's in the UK. We are offering a fantastic opportunity to join our team as an Apprentice Catering Assistant. If you have an interest in food, good organisational and time management skills this could be the perfect opportunity for you!

Company benefits

As part of your Apprenticeship, Anchor will support you in getting to work by offering a travel allowance of up to £500 per year. This will be claimed back each week/month using an expenses claim which will be completed by you and the Home Manager.

After this apprenticeship

Ask a question

The contact for this apprenticeship is:

INSPIRO LEARNING LIMITED

Karen Rotheram

karen.rotheram@inspirolearning.co.uk

The reference code for this apprenticeship is VAC1000332375.

Apply now

Closes in 30 days (Monday 18 August 2025)

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