Apprentice Chef
The Fox Hall Inn
Richmond (DL11 7PW)
Closes in 15 days (Thursday 16 April 2026 at 11:59pm)
Posted on 1 April 2026
Contents
Summary
You don't need to be a Michelin-starred pro just yet, that’s what the apprenticeship is for. We are looking for someone who is eager to learn, take feedback well, and ask questions. You’ll be right in the thick of it, learning from seasoned chefs who are dedicated to high standards and fresh ingredients.
- Wage
-
£16,640 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)
Apprenticeship wage £8 per hour plus a share of tips
- Training course
- Production chef (level 2)
- Hours
-
Monday to Saturday, 12.00pm - 8.00pm. Sunday, 12.00pm - 6.00pm. There will be two days off allocated on a rota system.
40 hours a week
- Start date
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Monday 11 May 2026
- Duration
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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
- Mastering the Basics: Learning professional knife skills, food safety, and prep techniques.
- Service Support: Assisting the team during busy lunch and dinner shifts.
- Flavour Building: Helping to prepare sauces, stocks, and garnishes from scratch.
- Kitchen Discipline: Maintaining a clean, organised, and efficient workstation.
- Growth: Working toward a formal apprenticeship standard.
Where you'll work
Foxhall Cottage
East Layton
Richmond
DL11 7PW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BISHOP AUCKLAND 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 have monthly tutor visits to the workplace and you will be allocated 6 hours of study time per week during working hours.
More training information
Working in a kitchen can be hard work yet very rewarding, you will be on your feet all day and need not to be afraid to help out in all kitchen duties.
Requirements
Desirable qualifications
GCSE in:
- English (grade 9-4 / A*-C / Level 2)
- Maths (grade 9-4 / A*-C / Level 2)
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
- Customer care skills
- Team working
- Initiative
- Physical fitness
- Reliability: You show up!
- A "Sponge" mentality
- Team Spirit!
Other requirements
Due to the location of the organisation you will need to consider how you are going to get there as it is not on a bus route. Access to own vehicle would be a great advantage.
About this employer
Set in the beautiful countryside North Yorkshire, prime gateway location to the Yorkshire Dales, the historic Fox Hall Inn has recently under gone an extensive stylish refurbishment and change of ownership. Without losing the traditional country pub feel, we also offer an exquisite dining experience. Enjoy an array of freshly cooked dishes in one of our many dining areas, including on the patio overlooking the spectacular views of the Yorkshire Dales.
https://www.thefoxhall.co.uk/ (opens in new tab)
Company benefits
Staff meals on shift and discounts across our partner venues.
After this apprenticeship
Career Progression: We love promoting from within; show us what you’ve got, and you’ll move up the ranks.
Ask a question
The contact for this apprenticeship is:
BISHOP AUCKLAND COLLEGE
David Brough
david.brough@bacoll.ac.uk
01388 743164
The reference code for this apprenticeship is VAC2000024626.
Apply now
Closes in 15 days (Thursday 16 April 2026 at 11:59pm)