Kitchen Apprentice

Yorkshire Heart Vineyard & Brewery

YORK (YO26 8EL)

Closes on Thursday 30 April 2026

Posted on 11 March 2026

Print

Contents

Summary

Working with a senior person to produce fresh meals, maintain kitchen hygiene, follow guidelines on temperature controls and personal hygiene.

Wage

£14,526.20 to £23,492.04, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Wage will be reviewed annually and increase with any living wage increases. Overtime is available during our busy summer events.

Training course
Production chef (level 2)
Hours
9am to 4/5pm Tuesday to Saturday.

37 hours a week

Start date

Friday 1 May 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

  • Working day 9am to 4/5pm Tuesday to Saturday
  • General kitchen duties, helping to run and maintain standards
  • Food preparation for the meals that day
  • Clean kitchen and equipment daily
  • Check temperatures of fridges
  • Report any faults or issues to the senior person

Where you'll work

THE VINEYARD
POOL LANE
NUN MONKTON
YORK
YO26 8EL

Training

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

Training provider

YORK 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

You will attend York College on a day release. If required, Functional Skills are delivered as a separate block release.

Requirements

Essential qualifications

GCSE in:

  • 1 other subject (grade 3)
  • English (grade 3)
  • maths (grade 3)

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
  • Customer care skills
  • Presentation skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Good time keeping
  • Able to work independently

Other requirements

The apprentice must be able to travel to work, we are based in a rural location with very limited public transport, a driving licence and own vehicle preferred. Any previous kitchen experience would be great, but it is not essential. Basic maths and English would also be preferred as recipes need to be followed. After you submit your application, please look out for an email from apprenticeships@yorkcollege.ac.uk.  Check your spam folder, too. You must reply, otherwise your application will be rejected.

About this employer

We are a family run vineyard and brewery established in 2006. We opened the Winehouse Café in May 2021 to complement our tourism offering at the vineyard. We currently have 9 full time employees and some seasonal part time employees.

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

Company benefits

20 days annual leave plus bank holidays. Melas provided during working hours. Free parking.

After this apprenticeship

If the apprentice shows a willingness to further their career by staying with us beyond the apprenticeship, then we will discuss a full-time role.

Ask a question

The contact for this apprenticeship is:

YORK COLLEGE

Apprenticeships

apprenticeships@yorkcollege.ac.uk

01904 770368

The reference code for this apprenticeship is VAC2000020418.

Apply now

Closes on Thursday 30 April 2026