Chef Apprentice

The Cheshire Cheese

37-39 High Street (SK17 6HA)

Closes in 27 days (Monday 15 September 2025)

Posted on 18 August 2025

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Summary

As a Chef Apprentice, you will be working alongside the kitchen team to create our delicious variety of pub classics that guests will love. It's so much more than just a shift in the kitchen, it's building genuine connections with a team of like-minded people, bringing your passion for cooking to life every day.

Wage

£15,600 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
30-40 hours per week. Shift work including evenings and weekends, exact shifts to be confirmed.

30 hours a week

Start date

Monday 22 September 2025

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

Titanic Brewery are on the lookout for an enthusiastic new Chef Apprentice to become part of the Cheshire Cheese team!

As a Chef Apprentice, you will be working alongside the kitchen team to create our delicious variety of pub classics that guests will love. It's so much more than just a shift in the kitchen - it's building genuine connections with a team of like-minded people, bringing your passion for cooking to life every day.

If you're new to catering, you won't be for long! Personality and genuine passion are what count rather than previous experience as you work towards your Production Chef Level 2 qualification over the course of 12-18 months.

What does the role involve?

  • Prepare, cook and present a variety of delicious pub classics, including roasts, sandwiches, steaks, and more.
  • Ensure hygiene levels are maintained and food safety laws are adhered to at all times.
  • Communicate clearly with your team to ensure high-quality meals reach customers on time.
  • Complete tasks in line with direction from the Head Chef.
  • Keep up to date with new menus, products, and promotions.

What are the benefits?

  • Up to 30% discount across high street retail stores as part of the apprenticeship
  • Opportunity to learn directly from industry professionals to enhance your career
  • Genuine opportunities for progression and creating a lasting career
  • 24/7 access to health and wellbeing support from an external counsellor

What does the apprenticeship involve?

  • A mixture of face-to-face and virtual catch-ups every 4 - 6 weeks to discuss feedback and progress
  • A mixture of on and off-the-job training, including workshops and webinars
  • Reviews every 12 weeks with your Line Manager and apprenticeship coach
  • Opportunity to gain real-world experience and an education without the expectation to attend college

Where you'll work

37-39 High Street
SK17 6HA

Training

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

Training provider

LIFETIME TRAINING GROUP LIMITED

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

Production Chef Apprenticeship L2 including Functional Skills in maths and English.

Requirements

Desirable qualifications

Other in:

None required (grade None required)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Team Working
  • Organisation Skills

About this employer

Nestled in the Peak District and spa town of Buxton, The Cheshire Cheese pub is the perfect destination for a great pint and great pub grub! Home cooked food is served daily and the menu includes all pubs classics from Fish and Chips to a Sunday lunch. Food is sourced locally from Buxton. We have two log burning fires to keep you warm and cosy, and if the weather is being kind we have a large beer garden to sit and relax in. The team look forward to welcoming you! Don't forget, dogs are welc

After this apprenticeship

Ongoing training and progression opportunities.

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC1000337619.

Apply now

Closes in 27 days (Monday 15 September 2025)

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