Apprentice Chef

MORECAMBE FOOTBALL CLUB LIMITED

MORECAMBE (LA4 4TB)

Closes on Sunday 31 May 2026

Posted on 20 April 2026

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Summary

Begin your culinary career with Morecambe Football Club; hands-on training and expert mentoring.

Wage

£15,600 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
Monday - Sunday Shifts to be disclosed.

37 hours 30 minutes a week

Start date

Monday 1 June 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

  • Washing, peeling, chopping, and prepping ingredients like vegetables, meat, and fish according to specific recipes and dishes
  • Helping to cook and serve dishes, including on busy peak services on events and matchday
  • Maintaining high standards of cleanliness by "cleaning as you go," sanitising workstations, and following strict food safety regulations (health and safety and food hygiene compliance)
  • Assisting with checking in deliveries, rotating stock (FIFO), and recording food temperatures to prevent waste
  • Learning to safely use and maintain professional kitchen tools, including specialist knives and electrical equipment
  • To assist in ensuring cleaning areas under your control are maintained to a high standard in accordance with pre-open and closing schedules / check lists
  • Comply with all regulations regarding Health and Safety, Food Hygiene and Allergens
  • To gain an understanding and follow Company customer care training, quality systems and procedures

Where you'll work

CHRISTY WAY
WESTGATE
MORECAMBE
LA4 4TB

Training

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

Training provider

LANCASTER AND MORECAMBE 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

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.

More training information

Level 2 Production Chef Apprenticeship Programme:

  • Relevant training will be provided through Lancaster and Morecambe College
  • Functional Skills in maths and English may be required

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

Other in:

  • Allergen Awareness (grade Level 2)
  • Chef (grade Level 2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Attention to detail
  • Logical
  • Initiative
  • Good Understanding of COSHH
  • Flexible and Adaptable

About this employer

Morecambe FC’s Mazuma Mobile Stadium is an award-winning venue offering versatile, modern hospitality and corporate events. Known for a friendly atmosphere, it provides premium matchday experiences, including the Local Choice Suite and private Executive Boxes with pitch-side views, alongside flexible, equipped spaces for conferences, parties, and weddings.

After this apprenticeship

  • Opportunity to progress to a fully qualified chef in a full time role

Ask a question

The contact for this apprenticeship is:

LANCASTER AND MORECAMBE COLLEGE

Charlie Helme

c.helme@lmc.ac.uk

01524 521483

The reference code for this apprenticeship is VAC2000027306.

Apply now

Closes on Sunday 31 May 2026

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