Production chef apprentice

Larry's Lanes

HARTLEPOOL (TS25 1BS)

Closes in 30 days (Friday 14 November 2025 at 11:59pm)

Posted on 14 October 2025

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Summary

Northern Skills are recruiting on behalf of Larry's Lanes for a production chef apprentice. This apprenticeship is ideal for someone looking to kickstart a career in professional cookery. You’ll be immersed in the daily operations of a busy kitchen, learning everything from knife skills to menu planning.

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
Must be available to work evenings, weekends, and holidays as required.

30 hours a week

Start date

Friday 21 November 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

  • Prepping fresh ingredients

  • Practising knife techniques

  • Making stocks and sauces

  • Baking and preparing dishes

  • Taking on more complex tasks as you progress

  • Cleaning and restocking the kitchen

  • Assisting the Head Chef with special events

  • Learning how to build a menu, including costings

Where you'll work

12-14 THE FRONT
HARTLEPOOL
TS25 1BS

Training

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

Training provider

MIDDLESBROUGH 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.

Weekly online day release.

Requirements

Essential qualifications

GCSE in:

maths and English (grade 2 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
  • Organisation skills
  • Team working
  • Willingness to learn
  • Ability to work in a fast-pace

Other requirements

Physically fit and able to handle manual tasks. Kitchens can be warm and physically demanding. Manual handling of stock and equipment is required. Flexibility is essential to meet the needs of the business.

About this employer

Larry’s Lanes is Hartlepool’s premier destination for bowling, burgers, and good times. Our close-knit team values collaboration and mentorship, ensuring you’ll receive personalised support and the chance to grow alongside experienced staff. We’re passionate about helping our team develop and learn new skills in a fast-paced, fun environment.

https://larryslanes.com/ (opens in new tab)

After this apprenticeship

Upon successful completion, we aim to offer the apprentice a permanent role as Assistant Chef, with continued development and on-the-job training.

Ask a question

The contact for this apprenticeship is:

MIDDLESBROUGH COLLEGE

The reference code for this apprenticeship is VAC1000346438.

Apply now

Closes in 30 days (Friday 14 November 2025 at 11:59pm)

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