Kitchen Apprentice Position

Summary

Situated in the old hospital, a Grade Two listed building, housing 20 or so independent and interesting shops, it’s definitely worth a visit. We have seating both inside and outside on our terrace with stunning views of Shrewsbury’s landmarks. We’re incredibly passionate about great tasting food, locally sourced wherever possible.

Wage

£15,704 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

Up to 40 hours on a shift rotation basis including weekend work.

40 hours a week

Start date

Monday 11 August 2025

Duration

1 year

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

Applicant required to work in a busy kitchen, duties to include –

Short Order Food Preparation
Batch Cooking
Preparation of kitchen and ingredients prior to and during daily service
Stock maintenance, ordering and rotation
Adhere to and implementation of all food hygiene standards and requirements
Work in conjunction with front of house team in order to best service customer requirements (this may include running food orders and customer interactions)
Clean down of all equipment, work surfaces and kitchen equipment at the end of each and every service.
Up to 40 hours per week (shift rotation including weekends)

This is a genuine opportunity for the correct candidate as we are looking to integrate the successful applicant into a busy but very friendly team.

All necessary training, guidance and support will be given.

Responsibility and autonomy will be increased as their experience grows.

Where you'll work

30 The Parade, St. Marys Place
Shrewsbury
SY1 1DL

Training

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

College or training organisation

SHREWSBURY COLLEGES GROUP

Your 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.

Your training plan

The apprentice will attend the London Rd Campus for their day release taught input and the remainder of the working week will be in the workplace setting.

Requirements

Desirable qualifications

GCSE in:

Maths and English (grade C / 4 or above)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative
Patience

About this company

Situated in the old hospital, a Grade Two listed building, housing 20 or so independent and interesting shops, it’s definitely worth a visit. We have seating both inside and outside on our terrace with stunning views of Shrewsbury’s landmarks. With optional access from the terrace, we welcome dog walkers and cyclists as well as families and passers by alike. We’re incredibly passionate about great tasting food, local sourced wherever possible and we’ve aimed to incorporate this into our breakfast and lunch menu.

https://www.theriverviewcafe.co.uk/ (opens in new tab)

After this apprenticeship

We would like to be able to offer a full time position within the business on completion of your apprenticeship.

Ask a question

The contact for this apprenticeship is:

SHREWSBURY COLLEGES GROUP

Jules Rhodes

julesr@shrewsbury.ac.uk

01743653460

The reference code for this apprenticeship is VAC1000329629.

Apply now

Closes in 24 days (Monday 28 July 2025 at 11:59pm)

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