Apprentice production chef

The Stag at Offchurch

Leamington Spa (CV33 9AQ)

Closes in 29 days (Thursday 30 April 2026 at 11:59pm)

Posted on 26 March 2026

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Summary

An exciting opportunity to join The Stag at Offchurch as an Apprentice Production Chef, developing core kitchen skills while producing high‑quality dishes in a fast‑paced environment. Ideal for someone passionate about food and eager to begin a culinary career.

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)

All employees get a share of the tips.

Training course
Production chef (level 2)
Hours
5 days out of 7. Shifts to be confirmed.

30 hours a week

Start date

Monday 11 May 2026

Duration

1 year

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

  • Maintain excellent standards of personal, food and kitchen hygiene
  • Present food to organisational standards
  • Follow recipes, production schedules and food safety procedures
  • Use kitchen tools and equipment safely and effectively
  • Adapt dishes to meet dietary, allergenic and religious requirements

Where you'll work

Welsh Road
Offchurch
Leamington Spa
CV33 9AQ

Training

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

Training provider

SOLIHULL COLLEGE AND UNIVERSITY 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 Level 2.

The majority of your apprenticeship will be delivered in the workplace, supported by your workplace mentor and a sector-specific member of the college team. They will plan sessions for your monthly, whilst also arranging a series of upskilling days at one of our campuses, to aid your off-the-job training. Your assessor will provide online materials for you to study.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4 or above)
  • Maths (grade 4 or above)

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
  • Presentation skills
  • Administrative skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

About this employer

The Stag at Offchurch is a 16th‑century thatched country pub set in the picturesque village of Offchurch. It serves quality, good‑value country food using fresh ingredients, offering a relaxed atmosphere, charming decor and a large garden. Just 3.5 miles from Leamington Spa, it’s known for hearty dishes, friendly service and a welcoming pub‑restaurant feel.

http://www.thestagatoffchurch.com (opens in new tab)

After this apprenticeship

Progression to a full‑time Commis Chef or Production Chef role within the business, with opportunities to advance into senior kitchen positions as skills and experience develop.

Ask a question

The contact for this apprenticeship is:

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Bryan Anderson

BryanAnderson@Stratford.ac.uk

0121 678 7000

The reference code for this apprenticeship is VAC2000023621.

Apply now

Closes in 29 days (Thursday 30 April 2026 at 11:59pm)