Production Chef Level 2 Apprenticeship - Skern Lodge
SKERN LODGE LTD
Bideford (EX39 1NG)
Closes in 22 days (Sunday 30 November 2025)
Posted on 7 November 2025
Contents
Summary
We have fantastic opportunities right now to begin your catering career journey at Skern Lodge or the Ultimate Adventure Centre, based in Bideford, Devon.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
5 out of 7 days on a rota, exact working days and hours TBC
30 hours a week
- Start date
-
Monday 26 January 2026
- 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
This opportunity is for a Production Chef Apprentice Level 2 to join our team. Do you have a flair and passion for food? Would you love to develop your culinary talent? We will equip you with the practical skills and knowledge you’ll need to succeed in the fast-paced world of professional cooking.
If you have experience in Catering then that’s great, but it isn’t essential. What is needed is the willingness to learn whilst gaining practical skills and a commitment to achieving your Apprenticeship.
Your main duties will include:
- Food preparation including light meals & salads
- Serving breakfast, lunch and dinners to customers and colleagues
- General kitchen duties to include assisting the catering manager and head chef in the smooth running of the kitchen, being a team player, maintain health and hygiene regulations
The ideal candidate should be able to work alone and, in a team, use their initiative and be proactive in their approach to work. You'll also need to demonstrate:
- Time management skills
- A can-do and flexible attitude
- A willingness to learn and develop
- Communication skills
In return we offer:
- Access to Perkbox - Discounts and rewards across a wide range of shopping and lifestyle brands and well-being support
- Meals on duty
- Uniform provided
- Excellent support from a well-established team
This apprenticeship will be for 9 months duration.
Where you'll work
Skern Lodge, Watertown
Bideford
EX39 1NG
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SKERN LODGE 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
You will be supported by an assessor throughout your apprenticeship.
As you progress through your apprenticeship your duties and responsibilities will alter as you develop the skills for a successful career in catering.
Training will be a mix of face to face and online learning.
You will gain a Level 2 Production Chef Apprenticeship Qualification.
Functional Skills in maths and English if required.
Requirements
Desirable qualifications
GCSE or equivalent in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Team working
- Problem solving skills
- Initiative
- Customer care skills
Other requirements
Contracted hours are 30 hours per week. You will be on a rota with some split-shifts required (7 am -11 am and 3-7 pm) 5 out of 7 days per week. A driving licence and car would be an advantage due to shift times, as bus timetables don’t always align with working times.
About this employer
Based in Appledore, North Devon we have been delivering outdoor activities, experiential learning and development training since 1976. We teach new skills, build confidence, fulfil your sense of adventure, and ensure you have boatloads of fun!
After this apprenticeship
We are looking for candidates who want to develop a long-term career within catering. Further training is available and permanent employment opportunities may be available upon successful completion of your apprenticeship.
Ask a question
The contact for this apprenticeship is:
SKERN LODGE LIMITED
The reference code for this apprenticeship is VAC1000350285.
Apply now
Closes in 22 days (Sunday 30 November 2025)
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