Apprentice In-House Chef
METHOD at Skykes House Farm
WETHERBY (LS23 7DR)
Closes in 20 days (Wednesday 15 July 2026 at 11:59pm)
Posted on 25 June 2026
Contents
Summary
We are looking for a passionate, driven Apprentice Chef to join our team this September. If you want to learn from the best, work with unmatched farm-to-fork ingredients, and dive into a versatile, culinary environment, this is your canvas.
- Wage
-
£15,600 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Predominantly Monday – Friday, daytime hours (circa 8.30am-4.30pm) but with regular evening and weekend shifts (lieu time will be offered back).
37 hours 30 minutes a week
- Start date
-
Monday 7 September 2026
- Duration
-
1 year 9 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
- As an Apprentice Chef, you will support daily operations, masterclasses, and exclusive evening events
- Assist in prepping high-quality, seasonal ingredients for in-house dining events, guest chef takeovers, professional training days and culinary masterclasses
- Learn and maintain impeccable kitchen organisation, hygiene standards, and food safety protocols
- Develop a deep understanding of premium meats, traditional butchery cuts, and sustainable, farm-to-fork sourcing
- Work as part of our experienced catering butchery team, supporting all departments with the preparation and packing of our premium Yorkshire produce
- Work alongside Chef Greg to learn how new recipes, retail products, and trade menus are conceptualised and tested
- Support guest chef events while learning different ways of working and adapting to varying service demands
What we are looking for:
- A genuine love for food, cooking, and learning about seasonal ingredients
- Eager to learn, reliable and punctual
- Great communication skills and a positive attitude, whether interacting within our team, trade guests, guest chefs, or masterclass attendees
- Flexibility. Must be available to work some weekends and evenings to support our schedule of supper clubs, guest takeovers, and in-house events
Where you'll work
SYKES HOUSE FARM
THORP ARCH
WETHERBY
LS23 7DR
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LUMINATE EDUCATION GROUP
Training course
Commis chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
Training schedule
From September you will travel to Leeds City College (Print Works Campus) to study towards a L2 qualification one day per week (Wednesdays)
Requirements
Essential qualifications
GCSE in:
- English (grade 4)
- Maths (grade 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
- Presentation skills
- Passion for cooking
- Eager to learn
- Flexible to evening/weekends
Other requirements
Car is preferable due to location. Bus can be caught, Leeds (no7) but have to walk/bike 1/2 mile thereafter.
About this employer
Method at Sykes House Farm is a state-of-the-art
development kitchen. Backed by three generations
of Yorkshire farming and premium catering butchery,
Method is where food innovation happens.
Under the guidance of our Development Chef, Greg,
we host exclusive tasting menus with top-tier guest
chefs, run hands-on culinary & butchery masterclasses,
and design bespoke products for our trade customers.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
A full-time permanent contract is likely upon completion of the apprenticeship.
Ask a question
The contact for this apprenticeship is:
LUMINATE EDUCATION GROUP
The reference code for this apprenticeship is VAC2000039151.
Apply now
Closes in 20 days (Wednesday 15 July 2026 at 11:59pm)