Apprentice Pub Team Member – Service & Kitchen

The Jack Snipe

Skegness (PE25 2JF)

Closes in 14 days (Friday 10 October 2025 at 11:59pm)

Posted on 23 September 2025

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Summary

As our apprentice, you’ll work equally between our food production team in the kitchen, and our front-of-house service team. We’ll guide you through a comprehensive training scheme, allowing you to progress and learn management skills, so you can one day manage and run your own pub.

• Wage:

  £12,563.20 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)

  Your wage will be reviewed regularly as you learn and develop, and you’ll have the opportunity for overtime hours, which will be paid at National Minimum Wage.

• Training course: Production chef (level 2)
• Hours: You’ll work on a rota system that will give you the opportunity to work on different days, and different shifts. This will allow you to gain a wide range of experience.

  32 hours a week

• Start date:

  Monday 20 October 2025

• Duration:

  1 year

• Positions available:

  2

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

We offer a comprehensive training programme designed to give you the skills and confidence to build your career in hospitality. From learning the essentials of food production and front-of-house customer service, through to developing management expertise, our training opens the door to real progression, with the chance to run your own pub one day.  

As our new apprentice, you’ll work equally between our food production team within the kitchen, and front-of-house service team to gain a wide range of experience.  

Duties will include:

• Cook and present a range of dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
• Maintain food hygiene standards, including correct storage, cleaning, and allergen awareness
• Greeting guests, taking orders, and serving food and drink with a friendly, professional approach
• Learning to work behind the bar (for those aged 18+), including pouring drinks and caring for cask ales
• Collaborate with the kitchen and front-of-house teams to ensure a smooth and efficient service
• Keeping service areas clean, tidy, and well-stocked throughout the shift
• Following all food safety and allergen procedures during preparation and service
• All other associated duties are required

Where you'll work

The Jack Snipe
Queens Road
Skegness
PE25 2JF

Training

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

Training provider

TEC PARTNERSHIP

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

All delivery for this apprenticeship will take place within your place of work. A dedicated Vocational Trainer will visit on average once every 4 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and business objectives.

You will complete a mixture of on and off the job training, including a comprehensive programme of internal development that will equip you with all the skills required to move into a management role, and one day run your own pub.

You will have a review every 8-12 weeks with your Line Manager and Trainer to discuss your progress.

Requirements

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
• Problem solving skills
• Presentation skills
• Logical
• Team working
• Creative
• Initiative
• Patience
• Professional and approachable
• Reliable and enthusiastic
• Proactive and driven
• Interest in running a pub

Other requirements

The Jack Snipe is located in Queens Road in Skegness. Please check the location and ensure you will be able to travel to work on a daily basis.

About this employer

The Jack Snipe is a much-loved British pub at the heart of the Skegness community, now under new management. We’re proud to serve classic British pub food and high quality specials alongside a wide selection of drinks, from cask ales and ciders to cocktails and low or no alcohol options. With a family-friendly atmosphere and dog-friendly beer garden, we’re a true community hub. We offer a comprehensive training programme designed to give you the skills and confidence to build your career in hospitality. From learning the essentials of great service through to developing management expertise, our training opens the door to real progression, with the chance to run your own pub one day.

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

Company benefits

Comprehensive internal training programme, to equip you with all the knowledge and skills required to start your career, progress and learn management skills and one day have the chance to manage your own pub.

After this apprenticeship

Our apprentice programme provides a fantastic opportunity for apprentices to build a strong foundation of capability, which will allow you to learn front of house, back of house, and valuable management skills.

We are committed to developing our colleagues and offer a comprehensive training scheme that will gradually teach you all the skills you need to be able to run and manage your own pub.

Ask a question

The contact for this apprenticeship is:

TEC PARTNERSHIP

Charley Watters

myapprenticeship@grimsby.ac.uk

01472311222

The reference code for this apprenticeship is VAC1000343419.

Apply now

Closes in 14 days (Friday 10 October 2025 at 11:59pm)

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