Catering Assistant Apprentice

Sir William Robertson Academy

LINCOLN (LN5 0PA)

Closes in 30 days (Sunday 31 May 2026 at 11:59pm)

Posted on 30 April 2026

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Summary

We are seeking a highly motivated and enthusiastic individual to join our Catering team as a Catering Assistant Apprentice. This role is designed to provide comprehensive on-the-job training, leading to a nationally recognised level 2 Production Chef qualification.

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

£8 p/h 25 hours per week, 44.67 Paid Weeks

Training course
Production chef (level 2)
Hours
Monday to Friday, 09:10 to 14:40, term time only.

25 hours a week

Start date

Tuesday 1 September 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

Duties will include, but will not be limited to:

Working under the guidance of the experienced Catering administrative staff, your duties will be varied and will include:

  • Food Preparation: preparing ingredients in line with food safety regulations. Preparation of cold food items for break and lunch service.
  • Cooking: cooking various components of main meal and “street Food” items for break and lunch service.
  • Serving: Serving dishes from counter to staff and students
  • Stock management: Working with the team to process food deliveries and assist with creation of stock orders and stock take.
  • Meeting and Event Support: Assisting with the preparation of buffets for open events, parents’ evenings, and rewards events.
  • Compassion – Deal with students and staff with politeness and following in house safeguarding training to highlight any concerns to the relevant team members.

Where you'll work

MAIN ROAD
WELBOURN
LINCOLN
LN5 0PA

Training

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

Training provider

LINCOLN 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

  • The successful candidate will work towards achieving their Apprenticeship Standard in Production Chef.
  • A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course.
  • This is a work-based programme with College attendance required once a month. All learning will take place at the candidate's place of employment/College and within their contracted working hours.

More training information

Course outline:

https://skillsengland.education.gov.uk/apprenticeships/st0589-v1-2

Requirements

Desirable qualifications

GCSE in:

English and Maths (grade A*/9 – C/4)

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
  • Team working

About this employer

Sir William Robertson Academy is a coeducational secondary school of around 1000 pupils, situated in Welbourn, near Lincoln, Lincolnshire, England. The school is sited on a former WWII munitions dump for the nearby Wellingore Aerodrome. 

https://www.swracademy.org/ (opens in new tab)

Company benefits

Staff Healthcare Plan

 

After this apprenticeship

Potential Catering Assistant.

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

Kateryna Shevchenko

apprenticeships@lincolncollege.ac.uk

The reference code for this apprenticeship is VAC2000028927.

Apply now

Closes in 30 days (Sunday 31 May 2026 at 11:59pm)