Chef de Partie Apprentice

COUNTRY VILLAGE INNS LTD

CARNFORTH (LA6 3AD)

Closes on Thursday 1 October 2026

Posted on 26 August 2026

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Summary

Build advanced chef skills while working in a busy, supportive kitchen at The Wheatsheaf. This Level 3 Chef de Partie apprenticeship blends hands‑on section work with HIT Training support, helping you progress across Country Village Inns in cooking and kitchen leadership.

• Wage:

  £10,576.32 a year

  Minimum wage rates (opens in new tab)

  The hourly rate is £12.71–£13.50 depending on experience. Pay is reviewed regularly in line with performance and business needs.

• Training course: Chef de partie (level 3)
• Hours: No two days will be the same. Shifts will vary across mornings, afternoons, evenings, and weekends to support the needs of the business.

  16 hours a week

• Start date:

  Wednesday 7 October 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

• Prepare and cook menu items according to established recipes and standards.
• Assist in the meal preparation process, ensuring that all ingredients are fresh and properly stored.
• Maintain cleanliness and organisation of the kitchen, including workstations and equipment.
• Follow food safety guidelines to ensure the health and safety of all customers.
• Collaborate with other kitchen staff to ensure timely service during busy periods.
• Help with inventory management, including tracking supplies and placing orders as needed.
• Participate in training new kitchen staff as required.

Where you'll work

22 HIGH STREET
INGLETON
CARNFORTH
LA6 3AD

Training

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

Training provider

THE OPPORTUNITY PROVIDER LTD

Training course

Chef de partie (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

• Review and refresh menus and dishes in line with business requirements and influencing factors
• use technology in line with business procedures and guidelines to achieve the best result
• use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
• use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
• prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
• prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
• ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
• brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
• work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
• use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
• develop own skills and knowledge, and those of the team, through training and experiences
• apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
• monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
• use sustainable working practices and encourage and support others to do the same
• comply with legal requirements and inspire confidence by maintaining the safety and security at all times
• risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
• Review and refresh menus and dishes in line with business requirements and influencing factors
• use technology in line with business procedures and guidelines to achieve the best result
• use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
• use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
• prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
• prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
• ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
• brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
• work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
• use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
• develop own skills and knowledge, and those of the team, through training and experiences
• apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
• monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
• use sustainable working practices and encourage and support others to do the same
• comply with legal requirements and inspire confidence by maintaining the safety and security at all times
• risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation

Training schedule

You will complete the Chef de Partie Level 3 apprenticeship with HIT Training. Your apprenticeship includes regular one‑to‑one sessions with a dedicated trainer/coach, workplace learning and online study.

You will develop skills in advanced food preparation, cooking techniques, section management, recipe execution, food safety, teamwork and working effectively in a busy professional kitchen.

You will also receive on‑the‑job training from Country Village Inns, including food hygiene, health and safety, equipment use, cleaning standards, allergen awareness and brand‑standard service procedures.

Functional Skills in English and maths will be provided if required.

Requirements

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
• Presentation skills
• Team working
• Creative
• Initiative

About this employer

Country Village Inns is a small but growing family of individual country inns, each offering exceptional food, refreshing drinks, and a comfortable night’s stay. Our mission is to return our pubs to their communities — creating welcoming social hubs, employing local people, sourcing local produce, and raising the profile of each village we serve.

http://www.countryvillageinns.co.uk (opens in new tab)

Company benefits

Staff discounts across Country Village Inns, free meals on shift, training and development opportunities, and progression across all sites.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Progression is available for anyone who wants it and is willing to work hard.

Once qualified, you can progress from Chef de Partie to Senior Chef de Partie, Sous Chef and eventually Head Chef.

The Wheatsheaf team is well‑established and ready to support the right candidate.

Ask a question

The contact for this apprenticeship is:

THE OPPORTUNITY PROVIDER LTD

The reference code for this apprenticeship is VAC2000043197.

Apply now

Closes on Thursday 1 October 2026

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