Apprentice Chef
LEEDS UNITED FOOTBALL CLUB LIMITED
Leeds (LS11 0ES)
Closes in 18 days (Tuesday 4 August 2026)
Posted on 16 July 2026
Contents
Summary
To support the kitchen team while working towards the Commis Chef apprenticeship standard. Reporting to the Sous Chef, this role will focus on learning basic food preparation and cooking skills, maintaining high standards of cleanliness and food hygiene, and assisting chefs with the day-to-day running of the kitchen, staff feeding and events.
- Wage
-
£12,480 to £19,827.60, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
Exact working hours to be discussed at interview stage. However, this role is 30 hours per week and will require weekend flexibility.
30 hours a week
- Start date
-
Monday 14 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
- To assist the Head Chef, Sous Chef and wider kitchen team with basic food preparation, cooking and kitchen duties while learning the standards, skills and behaviours required of a Commis Chef
- Follow instructions and guidance from senior chefs, asking for support where required
- Assist with basic preparation tasks such as washing, peeling, chopping, weighing and portioning ingredients
- Learn and practice basic cooking techniques under supervision
- Help chefs prepare and present dishes to the required standard during service
- Work positively as part of the team, communicating clearly and maintaining a professional approach with colleagues, customers and clients
- Keep work areas, equipment, storage areas and kitchen spaces clean, tidy and organised
- Support daily cleaning tasks and assist with scheduled deep cleaning when required
- Follow food hygiene, health and safety, allergen and safeguarding procedures at all times
- Assist with basic stock rotation, storage and checking of deliveries, reporting any issues to a senior chef
- Support the set-up and breakdown of staff feeding and event service areas as directed
- Work positively as part of the team, communicating clearly and maintaining a professional approach with colleagues, customers and clients
- Attend apprenticeship training, complete learning activities and build evidence towards the apprenticeship programme
- Uphold and promote the Club’s policies and procedures, including Health and Safety, Safeguarding and Equal Opportunities policies and procedures
- Undertake other reasonable duties appropriate to the apprentice role as requested by the line manager or senior chefs
Where you'll work
Elland Road Stadium
Elland Road
Leeds
LS11 0ES
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
The successful apprentice will work 30 hours per week. Including 1 full-day at Leeds City College (Print Works Campus) training towards a L2 qualification. Attendance will be required every Wednesday.
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
- Interest in cooking and food
- Willing to follow instructions
- Reliable and punctual
- Strong communication skills
- Commitment to food hygiene
- Committed to Health & Safety
Other requirements
Leeds United is committed to safeguarding the welfare of children and adults at risk and require all employees to share this commitment and promote the welfare of these groups.
Applicants will be asked about any previous convictions, cautions, reprimands, including those that are considered ‘spent’ as defined by the Rehabilitation Offenders Act 1974 (Exceptions) Order 1975 (Amended 2013). Appointment to
this role is subject to a satisfactory DBS Check (with children’s barred list check) and references.
www.leedsunited.com/en/club/safeguarding
About this employer
Leeds United Football Club is a professional football club based in Leeds, West Yorkshire, England. The club competes in the Premier League, the top tier of English football.
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 VAC2000043256.
Apply now
Closes in 18 days (Tuesday 4 August 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.