Production Chef Apprenticeship
INDUSTRY KITCHEN LIMITED
BARROW IN FURNESS (LA13 9QY)
Closes in 20 days (Monday 22 December 2025 at 11:59pm)
Posted on 1 December 2025
Contents
Summary
Industry Kitchen is an independent, award-winning café in Barrow-in-Furness. We specialise in serving fresh, local produce, and speciality coffee. Our menu celebrates a street food vibe with unique modern twist.
- Wage
-
£19,500 a year
- Training course
- Production chef (level 2)
- Hours
-
To be discussed at interview.
37 hours a week
- Start date
-
Tuesday 6 January 2026
- 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
- You will be joining a small team of chefs to deliver high quality and well presented products
- We are looking for someone who works well under pressure as the café can get busy at peak times
- We are looking for someone who can work well within a small team and can follow set recipes ensuring standards set by the Head Chef are maintained
- Be able to minimise waste and have bounds of creativity and flair
- Have the willingness to learn off everyone and help us grow as a business
- To be able to be flexible when needed as shifts vary on business
Where you'll work
71 RISEDALE ROAD
BARROW IN FURNESS
LA13 9QY
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
FURNESS 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
Production Chef Level 2 Apprenticeship Standard
Requirements
Essential 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
- Attention to detail
- Organisation skills
- Problem solving skills
- Team working
- Creative
- Initiative
- Patience
About this employer
INDUSTRY KITCHEN was founded in 2020 by Ellie and Ali, and later joined by Mitchell.
During lockdown, they quickly realised that their usual escapades to Manchester and beyond to have a good brunch could be changed by opening something in Barrow itself.
Since then Industry Kitchen has won Café of Year in Cumbria at the Cumbria Food Awards 2023 and has been highly regarded as serving some of the best coffee and food in the local area.
They are supported Head Chef, Tarik, with a strong team of chefs and baristas.
After this apprenticeship
- Can progress on to a higher level
Ask a question
The contact for this apprenticeship is:
FURNESS COLLEGE
The reference code for this apprenticeship is VAC2000003173.
Apply now
Closes in 20 days (Monday 22 December 2025 at 11:59pm)
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