Apprentice Chef - REF 14862

Fence Gate Inn

BURNLEY (BB12 9EE)

Closes on Wednesday 18 February 2026

Posted on 20 November 2025

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Summary

Fence Gate Inn in Burnley are recruiting for an Apprentice Production Chef. The successful candidate will complete a Level 2 Production Chef Apprenticeship over the duration of 15 months.

Wage

£18,720 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Working 5 days out of 7 / earliest start 9:30am, latest finish 11:00pm / 30 minute break.

40 hours a week

Start date

Wednesday 25 February 2026

Duration

1 year 3 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

  • Chopping vegetables/meat and fish
  • Allergens and health and safety
  • Kitchen operations, including food preparation; consistency in production; safe use of kitchen equipment; cleanliness of work area operating procedures
  • Nutrition - including key nutrient groups and their function; scope and methods of adapting dishes; allergens; producing individual dishes
  • General housekeeping of the workspace

Where you'll work

FENCE GATE
WHEATLEY LANE ROAD
FENCE
BURNLEY
BB12 9EE

Training

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

Training provider

NORTH LANCS. TRAINING GROUP CIC

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

  • Level 2 Production Chef
  • Functional Skills
  • Work Based Learning

Requirements

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

Skills

  • Initiative
  • Interested in the Industry
  • Willing to Learn
  • Good Under Pressure
  • Trustworthy

Other requirements

• Because there aren't many public transport links, the successful candidate must have reliable transport.

About this employer

The Fence Gate and The Eagle At Barrow has been serving Pendle and the Ribble Valley for more than three decades. Its charming bars, brasseries and now delightful country lodge The Fence Lodge catering for all. They are the perfect venues for weddings, christenings, corporate events or simply meeting up with friends to enjoy a meal and drinks. The 18th century inn has a traditional bar serving real ales, wines and spirits, a brasserie and pub dining area, and three private function rooms for hire, which are ideal for any event or celebration.

After this apprenticeship

Progression into full-time employment

Ask a question

The contact for this apprenticeship is:

NORTH LANCS. TRAINING GROUP CIC

The reference code for this apprenticeship is VAC2000001286.

Apply now

Closes on Wednesday 18 February 2026

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