Apprentice Cook

INSPIRATIONS NURSERIES AND FOREST SCHOOL LIMITED

LEEDS (LS18 5JP)

Closes in 15 days (Friday 25 September 2026 at 11:59pm)

Posted on 9 September 2026

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Summary

To work alongside and support the Nursery Cook in the preparation and provision of healthy, balanced and nutritious meals and snacks for children from birth to 5 years.

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)

Training course
Production chef (level 2)
Hours
Exact working hours TBC at interview stage. However, this is a full-time role Mon-Fri.

30 hours a week

Start date

Monday 12 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

  • To learn how to plan and prepare menus that provide a varied and balanced diet, following current early years nutrition guidance.
  • To assist with the preparation of meals and snacks in accordance with individual dietary requirements and allergies, under appropriate supervision.
  • To develop an understanding of food allergies and dietary requirements and ensure that instructions provided by the Nursery Cook are followed carefully.
  • To learn about safe food preparation, storage and serving procedures.
  • To assist with food temperature checks and recording information accurately, as directed by the Nursery Cook.
  • To assist with maintaining appropriate food hygiene records, including temperature logs, allergen information and other relevant records.
  • To maintain a high standard of personal hygiene and cleanliness at all times and follow appropriate food hygiene procedures.
  • To assist with washing crockery, cutlery, utensils and equipment used within the kitchen.
  • To support the Nursery Cook in maintaining a clean, safe and organised kitchen environment.

Where you'll work

DOLPHINS DAY NURSERY
WEST END LANE
HORSFORTH
LEEDS
LS18 5JP

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

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

This is a full-time role, working a minimum of 30 hours per week. You will attend Leeds City College Printworks Campus every Wednesday, until you sit your End-Point-Assessments and complete the apprenticeship.

Requirements

Desirable 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
  • IT skills
  • Attention to detail
  • Team working
  • Initiative
  • Personal hygiene & cleanliness
  • Enhanced DBS clearance

About this employer

Inspirations Nurseries and Forest School offer a different kind of childcare.  Outdoor play, creativity, and child centred learning based on Reggio Emilia and Scandinavian Forest School are our core values.

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 highly 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 VAC2000052415.

Apply now

Closes in 15 days (Friday 25 September 2026 at 11:59pm)