Kitchen Supervisor Apprentice

Birmingham City University Students' Union (BCUSU) - Head Office

Gopsal St (B4 7RJ)

Closes in 30 days (Monday 12 January 2026)

Posted on 12 December 2025

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Summary

Ready to elevate your hospitality career? The Eagle & Ball, part of Birmingham City University's Students' Union, is searching for a dedicated, enthusiastic individual with prior hospitality experience who's ready to step into a kitchen supervisory role. Whilst achieving the nationally recognised Level 3 Senior Production Chef Apprentices.

• Wage:

  £15,998 a year

  Check minimum wage rates (opens in new tab)

• Training course: Production chef (level 2)
• Hours: Contracted hours are 35 hours per week with attractive working patterns within the hospitality sector. Offering shifts Monday - Friday with occasional weekends. The business closes for one week over the

  35 hours a week

• Start date:

  Monday 19 January 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

Your duties will include:

• Supervise daily kitchen operations to ensure consistent delivery of safe, high-quality food in line with agreed standards, menu specifications and BCUSU values
• Supervise and when required, take sole responsibility for kitchen operations in the absence of a manager
• Ensure all food is prepared, cooked, and presented to specification, maintaining consistent quality and portion control
• Monitor workflow, preparation, and service to ensure timely delivery during busy periods
• Carry out daily opening, closing and operational checks in accordance with HACCP and food safety requirements
• Uphold allergen management procedures, ensuring clear labelling and safe storage
• Maintain high standards of cleanliness, ensuring schedules are followed and audits are passed
• Act promptly to resolve issues, escalating to a manager where necessary

What your apprenticeship includes:

• A mixture of face to face and skype/phone 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 Trainer
• The chance to get Functional Skills in English and maths (if you don't already have GCSE)

Where you'll work

Gopsal St
B4 7RJ

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 Level 2 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

The Eagle & Ball was built in the 1840's and opened to the public as a backstreet public house, sometime in the 1850's. Originally one of the first Ansells pubs in Birmingham, The Eagle & Ball promised the local residents of Birmingham, good ale, good times and an array of musical entertainment.

After this apprenticeship

• Ongoing training and development

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC2000005004.

Apply now

Closes in 30 days (Monday 12 January 2026)

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