Chef Apprenticeship

MARSTON'S PLC

Warrington (WA5 8TE)

Closes in 17 days (Tuesday 7 April 2026)

Posted on 20 March 2026

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Contents

Summary

Are you ready to turn your hand to new skills? We’re looking for a motivated individual to join our team as an Apprentice Chef – helping our kitchen team make amazing food for our guests.

Wage

£12,480 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
Shift work including evenings and weekends, exact shifts to be confirmed.

30 hours a week

Start date

Tuesday 14 April 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

We’re on the lookout for a Chef Apprentice to join our team!

Start your pub career in our buzzing kitchen! Be on hand to make every service that bit smoother. You’ll play a vital part of making sure our kitchen team have everything they need to produce great, hot quality food for our guests.

At Marston’s, you will be working towards your Chef Academy Production Chef Apprenticeship qualification Level 2 over the course of 15 months.

Our kitchen is where it’s at: Working with and supporting the kitchen team in a fast-paced environment, they’ll be plenty of new skills to pick up.

As a Chef Apprentice you’ll: Be eager to learn and get stuck in, in an environment that’s fast paced with the opportunity to pick up plenty of new skills that can be used in our kitchen and at home.

  • Have the opportunity to progress and learn the ropes of the Commis Chef role.
  • Help to maintain high food and safety standards across the kitchen.
  • Help to maintain that all kitchen areas remain clean and clutter free
  • Take pride in the food you prep and serve.
  • Be committed to being a team player.

What comes next is up to you: We’ll support you to complete your Chef Development Programme with the goal of becoming a Commis Chef.

What you get from us: You’ll be joining an award-winning local pub company that puts people first, lives by people-led values, and offers real opportunities to advance your career - with genuine benefits that include:

  • 30% off at all our pubs, restaurants, and hotels
  • A reliable hours contract, to give you the security you deserve
  • Refuel at work with our £4.50 meal deal option whilst on shift, including popular menu dishes plus a drink
  • Flexible and part time hours offered to work around your family or higher education
  • Marston’s Cheers Reward & Recognition Platform (earn points to spend for living and breathing our values and behaviours and access high street retailer discounts)
  • Health Screening Discounts
  • Long Service Awards
  • Gym Discounts
  • 24-hour GP helpline
  • Mortgage Advice and support
  • Fantastic range of apprenticeship programmes to support your career
  • A friendly and lively atmosphere, working alongside passionate and diverse teammates
  • Access to Licensed Trade Charity for financial, mental, and emotional well-being support

Come as you are. Personality counts for more than anything else here. We’ll accept you and celebrate you for being you. We can’t wait to see what we can make happen together. Marston’s could be the making of you.

Marston’s. Where people make pubs.

Where you'll work

Westbrook Crescent
Warrington
WA5 8TE

Training

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

Training provider

LIFETIME TRAINING GROUP 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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

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
  • Attention to detail
  • Organisation skills
  • Team working

About this employer

We’ve been running pubs and brewing beer in one form or another for more than 185 years – a heritage that we’re incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels.

https://www.marstonspubs.co.uk/ (opens in new tab)

After this apprenticeship

Marston’s offer ongoing training and support and actively encourage their employees to progress.

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC2000022420.

Apply now

Closes in 17 days (Tuesday 7 April 2026)

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