Apprentice Chef

The Courtyard Bar & Restaurant

Stafford (ST18 9FJ)

Closes in 27 days (Friday 26 September 2025 at 11:59pm)

Posted on 29 August 2025

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Summary

Kickstart your culinary career at The Courtyard Bar & Restaurant, a vibrant and fast-growing venue located in a thriving Business Village. This is a fantastic opportunity to train as a Production Chef in a supportive kitchen environment alongside an experienced team and beyond that, have the opportunity for long-term career growth.

Wage

£14,133.60 to £22,857.12, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
5 days between Monday and Sunday. Exact hours and days TBC.

36 hours a week

Start date

Wednesday 1 October 2025

Duration

1 year

Positions available

2

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

As an apprentice, you will work with the support of the team to develop your Knowledge, Skills and Behaviours and work towards your Level 2 qualifications. This will be done by assisting the team with various kitchen tasks, including:

  • Prepping a wide range of foods for our breakfast, lunch, dinner and event services
  • Cooking and presenting a range of foods in a variety of styles and techniques
  • Undertaking of stock control, ensuring effective storage and rotation of foods and ensuring the minimise waste
  • Maintaining a high level of hygience and safety standards
  • Working as a team, ensuring effective communication

Where you'll work

Dunston Business Village
Dunston
Stafford
ST18 9FJ

Training

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

Training provider

STOKE ON TRENT COLLEGE

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

  • Production Chef Level 2 Apprenticeship Standard
  • Training sessions will take place at the Cauldon Campus (ST4 2DG) of Stoke-on-Trent College

Requirements

Desirable qualifications

GCSE in:

  • English (grade Grade C/4 or above)
  • Maths (grade Grade C/4 or above)

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
  • Team working
  • Initiative
  • Positive 'Can-Do' Attitude

Other requirements

The Courtyard Bar & Restaurant is located in a semi-rural location and so you will need to ensure you have access to reliable transport options. The site is accessible my bus if required. Weekend work and evening work will also be a part of the role.

About this employer

Nestled in a thriving Business Village, The Courtyard Bar & Restaurant is a dynamic venue committed to offering an exception dining experience. Open seven days a week, it serves everything from hearty breakfasts to evening meals, corporate conferences to unforgettable weddings and both private and public events.

https://www.courtyardrestaurant.co.uk/ (opens in new tab)

Company benefits

Staff discount on food for family, free parking, committed to the growth of the business.

After this apprenticeship

  • On successful completion of the apprenticeship, we would look to provide a permanent position and future progression

Ask a question

The contact for this apprenticeship is:

STOKE ON TRENT COLLEGE

The reference code for this apprenticeship is VAC1000339559.

Apply now

Closes in 27 days (Friday 26 September 2025 at 11:59pm)

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