Production Chef Apprentice

Archies Louth

LOUTH (LN11 9JQ)

Closes in 19 days (Wednesday 8 April 2026 at 11:59pm)

Posted on 20 March 2026

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Summary

Archies Louth is looking for a Production Chef to join their existing small team. We are looking for staff who will grow with us.

Wage

£14,144 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
Typical working week will be : Wednesday 9am - 3pm Thursday 9am - 3pm Friday 10am - 3pm and 5pm -9pm Saturday 10am - 3pm and 5pm - 9pm Sunday 9am - 2pm.

34 hours a week

Start date

Monday 20 April 2026

Duration

1 year 6 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

Role will include:

  • Basic preparation, cooking and plating of the extensive breakfast menu option
  • Assisting with the production of all brunch menu items
  • Assisting with the production of items on the home-made stonebaked pizza menu
  • Health and safety awareness is essential
  • Following all kitchen policies and guidelines

Where you'll work

PAWNSHOP PASSAGE
MERCER ROW
LOUTH
LN11 9JQ

Training

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

Training provider

EAST LINDSEY INFORMATION TECHNOLOGY CENTRE

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 Standard
  • Functional Skill English (if required)
  • Functional skill maths (if required)

All training will take place within the workplace over the duration of the apprenticeship.

Requirements

Essential qualifications

GCSE in:

  • English (grade 4 / C)
  • Maths (grade 4 / C)

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
  • Problem solving skills
  • Team working
  • Creative
  • Non judgemental
  • Patience

About this employer

We are a newly established cafe, bar and bistro in the lovely market town of Louth.

https://archieslouth.wixsite.com/cafebarbistro (opens in new tab)

After this apprenticeship

Progression to the next level of qualification.

Ask a question

The contact for this apprenticeship is:

EAST LINDSEY INFORMATION TECHNOLOGY CENTRE

Jude Ingram

jude.ingram@firstcollegelincs.co.uk

01507 601122

The reference code for this apprenticeship is VAC2000022381.

Apply now

Closes in 19 days (Wednesday 8 April 2026 at 11:59pm)