Apprentice Production Chef
Pottergate Golf Club
LINCOLN (LN4 1JA)
Closes in 11 days (Friday 7 August 2026 at 11:59pm)
Posted on 23 July 2026
Contents
Summary
Join Pottergate Golf Club as an Apprentice Cook and gain hands-on experience in a busy kitchen. You'll learn food preparation, cooking techniques and kitchen operations while working towards a recognised qualification in a welcoming and supportive environment.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Minimum wage rates (opens in new tab)
To be discussed.
- Training course
- Production chef (level 2)
- Hours
-
Usual working hours 8am – 4pm during the week, usually 2 to 3 days and some weekends.
30 hours a week
- Start date
-
Wednesday 21 October 2026
- Duration
-
1 year 6 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:
- Supporting the Head Chef in all aspects of kitchen management and food preparation, ensuring high standards of food quality and presentation.
- Prepare and cook a variety of dishes, adhering to established recipes and presentation standards.
- Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
- Ensure smooth communication between the kitchen and FOH teams.
- Assist the Head Chef in targeted policies to minimise waste.
- Assist with special events and catering services as required.
- Provide excellent customer service by responding to guest enquiries and feedback regarding menu items.
Where you'll work
MOOR LANE
BRANSTON
LINCOLN
LN4 1JA
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 L2.
- A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course.
- This is a mostly 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
Essential qualifications
GCSE in:
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
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
About this employer
Pottergate Golf Club is a family-owned, community-focused sports and hospitality company located in Branston, near Lincoln. Established in 1990, the organisation operates as an inclusive, accessible hub combining sports facilities, public dining, events, and overnight accommodations.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Offer a position in our kitchen at Pottergate Golf Club. Allowed to further your career through experience.
Ask a question
The contact for this apprenticeship is:
LINCOLN COLLEGE
Kateryna Shevchenko
apprenticeships@lincolncollege.ac.uk
The reference code for this apprenticeship is VAC2000044527.
Apply now
Closes in 11 days (Friday 7 August 2026 at 11:59pm)