Apprentice Weekend Kitchen Leader

L R HART LIMITED

LEAMINGTON SPA (CV32 5EL)

Closes in 30 days (Saturday 20 September 2025 at 11:59pm)

Posted on 21 August 2025

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Summary

This apprenticeship offers hands-on experience in a fast paced kitchen, serving up to 300 covers a day. The apprentice will lead at times, learning to produce Instagram-worthy dishes at speed. They'll gain real responsibility, develop their skills, and even have input on our creative, evolving menu.

Wage

£19,047 a year

Check minimum wage rates (opens in new tab)

Plus tips. Tips are collected via cash and card payments and service charges on tables of 6 or more. tips are calculated for the entire day and then divided equally between everyone who has worked on that shift.

Training course
Senior production chef (level 3)
Hours
3 day on 4 days off: Friday, 10.00am - 3.00pm and 5.00pm - 11.00pm. Saturday 9.30am - 10.30pm Sunday, 9.30am - 4.00pm (option for later hours as we'd like to bring back our roast dinners, currently just serving a brunch menu).

30 hours a week

Start date

Thursday 25 September 2025

Duration

1 year 2 months

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

  • Prepping ingredients for brunch and dinner service
  • Cooking and plating dishes to order
  • Developing the skills to manage service during peak hours (up to 300 covers)
  • Preparing and presenting pancakes, brunch dishes, and sides
  • Following hygiene and food safety standards
  • Ensuring that the kitchen is cleaned down and reset
  • Assisting with stock checks and deliveries
  • Contributing ideas for specials and menu development
  • Ensuring food presentation is Instagram-worthy
  • Communicating with front-of-house for smooth service

Where you'll work

25-31 AUGUSTA PLACE
LEAMINGTON SPA
CV32 5EL

Training

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

Training provider

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Training course

Senior production chef (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Supervise the production of centrally developed menu items and dishes according to organisational specifications.
  • Ensure deliveries are checked and stored correctly.
  • Monitor the correct use and maintenance of food production equipment.
  • Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends.
  • Monitor the production of food to ensure clients’ needs are met.
  • Monitor and ensure the effective implementation of food safety management systems.
  • Monitor and ensure legislative compliance and the completion of due diligence documentation.
  • Support team members to ensure the timely delivery of high quality food to the specification required.
  • Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome.
  • Use effective methods of communication and operate in a fair and empathetic manner that achieves the desired result and demonstrates a customer centric culture.
  • Identify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge.
  • Effectively use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
  • Monitor costs, using forecasting to set realistic targets with the team.
  • Effectively control resource allocation, minimise wastage and use sustainable working practices.
  • Use technology to improve efficiency and productivity.
  • Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise risk to people and organisation.
  • Carry out activities in line with business/brand values that actively market the business, support competitiveness and help meet business objectives.

Training schedule

  • Senior Production Chef Level 3 Apprenticeship Standard
  • Workplace delivery supported by eportfolio and skills days in College

More training information

Using the sector specific experience and knowledge of our assessors, we will focus on a bespoke delivery program for you and the business

Requirements

Desirable qualifications

GCSE in:

Maths (grade 4 or above)

Other in:

Food Safety & Hygiene Course for Catering (grade Level 2)

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

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

Other requirements

Standing and working in a hot busy kitchen

About this employer

HART + CO is a cocktail kitchen and brunch bar serving breakfast, dinner, and bottomless brunch. We’re known for hearty portions, indulgent pancakes, and creative cocktails. With a vibrant, fast-paced atmosphere, we focus on quality, community, and great hospitality—offering apprentices the chance to grow in a fun and supportive team.

http://www.hartleamington.co.uk (opens in new tab)

Company benefits

50% off food when not working. Staff meals.

After this apprenticeship

  • Full time role within the business

Ask a question

The contact for this apprenticeship is:

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Bryan Anderson

apprenticeships@solihull.ac.uk

0121 6787181

The reference code for this apprenticeship is VAC1000338119.

Apply now

Closes in 30 days (Saturday 20 September 2025 at 11:59pm)

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