Apprentice Catering Assistant

King's Leadership Phoenix Academy

Merseyside (L13 1FB)

Closes in 31 days (Monday 19 January 2026)

Posted on 19 December 2025

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Summary

A 15-month Level 2 Food Production Chef apprenticeship at King’s Leadership Phoenix Academy, supporting the preparation and service of fresh, nutritious meals. You’ll gain practical catering skills, food safety knowledge and professional experience in a supportive school environment.

Wage

£14,526 a year

Check minimum wage rates (opens in new tab)

Actual £9966 - Pro-rata for 30 hours per week term time only - see recruitment guide for further detail

Training course
Production chef (level 2)
Hours
30 hours per week, term-time only (including off-the-job training), 9:00am – 3:00pm, Monday to Friday, 38 weeks per year only.

30 hours a week

Start date

Thursday 19 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

  • Support the Head Chef in preparing fresh, nutritious meals and snacks
  • Carry out basic food preparation (washing, peeling, chopping, assembling)
  • Help prepare simple dishes under supervision, following recipes
  • Serve meals to students and staff in a calm, professional manner
  • Follow food hygiene, health & safety, and allergen procedures
  • Clean kitchen, dining and storage areas to required standards
  • Assist with stock checks, deliveries, storage and waste management
  • Safely use kitchen equipment and report faults
  • Complete a Level 2 Food Production Chef apprenticeship, including off-the-job training
  • Work effectively as part of a small catering team

Where you'll work

4 Enterprise Way
Liverpool
Merseyside
L13 1FB

Training

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

Training provider

BUSY BEES EDUCATION & TRAINING 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

Level 2 Production Chef, including Functional Skills if required.

Requirements

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

Skills

  • Communication skills
  • Team working
  • Non judgemental
  • Patience
  • Physical fitness

About this employer

King’s Leadership Phoenix Academy is seeking to appoint a motivated, reliable, and enthusiastic Apprentice Catering Assistant to join our dedicated catering team.

Situated in Wavertree, Liverpool, King’s Phoenix is a dynamic alternative provision school supporting students aged 11–16, many of whom have Social, Emotional, and Mental Health (SEMH) needs. Our work is rooted in high expectations, structure, and care, with every member of staff playing a vital role in supporting student wellbeing and success.

As an Apprentice Catering Assistant at King’s Phoenix, you will contribute to the preparation and service of nutritious, high-quality meals in a calm, professional environment, while developing practical catering skills through a nationally recognised Level 2 Food Production Chef apprenticeship via our provider Busy Bees.

Disability Confident

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Future Salary: Upon successful completion of the apprenticeship, the postholder could move to Scale 2, points 3–4 (£24,796–£25,185 FTE).

Ask a question

The contact for this apprenticeship is:

BUSY BEES EDUCATION & TRAINING LIMITED

The reference code for this apprenticeship is VAC2000006111.

Apply now

Closes in 31 days (Monday 19 January 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.