Kitchen Assistant - Level 2 Production Chef Apprenticeship

Brigshaw High School

Castleford (WF10 2HR)

Closes in 10 days (Sunday 1 February 2026)

Posted on 21 January 2026

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Contents

Summary

This post is appointed as a Kitchen Assistant within Brigshaw High School catering provision.

The postholder will undertake and complete the Level 2 Production Chef Apprenticeship alongside their day-to-day duties, supported by the Trust and its apprenticeship training provider.

Wage

£14,526.20 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)

Training course
Production chef (level 2)
Hours
Monday to Friday Term time only. Shifts TBC.

37 hours a week

Start date

Monday 23 February 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

  • Main duties and responsibilities:
  • To actively participate in and successfully complete the Level 2 Production Chef Apprenticeship, including attending training, completing assessments, and applying learning in the workplace.
  • To assist in the preparation of food and drink. To Produce dishes using fresh and pre-prepared ingredients.
  • To provide an efficient and polite service to customers.
  • To clean in the kitchen and all service areas.
  • To ensure that Health and Hygiene Regulations are adhered to. To ensure food stock is stored correctly and used in rotation.
  • Follow standard operating procedures to produce and serve food to business standards.
  • To promote the objectives of the school's catering service via the provision of a quality service at all times.
  • Ensure preparation , service and close down is undertaken as instructed and to meet daily demand.
  • To work in various areas, covering commensurate duties as required. work effectively in a team communicating internally and externally with customers and colleagues.
  • To wear appropriate protective clothing (including rubber gloves) as requested.
  • Use equipment and technology safely and effectively including preventative maintenance.
  • Adhere to food safety regulations and legislation, and undertake due diligence.
  • Follow sustainability best practice in relation to the use of resources including energy, water and reduction and disposal of waste.
  • Adapt and produce dishes to meet special dietary, religious and allergenic requirements.
  • To attend appropriate training courses/seminars as requested. Take personal responsibility for your own development by observing professional standards.
  • Comply with health and safety legislation, policies and procedures, including fire regulations.
  • To be aware of and comply with policies and procedures relating to safeguarding, child protection, health, safety and security, confidentiality and data protection, reporting all concerns to an appropriate person.
  • Observe equity, diversity, inclusion and wellbeing guidelines and contribute to a supportive, inclusive and motivational working environment.

Where you'll work

Brigshaw Lane
Allerton Bywater
Castleford
WF10 2HR

Training

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

Training provider

HEART OF YORKSHIRE EDUCATION GROUP

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

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
  • Number skills
  • Logical
  • Team working
  • Initiative
  • Non judgemental
  • Patience

Other requirements

  • passing a Disclosure and Barring Service (DBS) check
  • 2 satisfactory references
  • pre employment health check

About this employer

We are one team with one goal, committed to our vision to provide a transformative education from 2-18. We serve 3000 children and young people. Approximately 1600 children aged 3-11 attend our six primary schools, spread across the villages that make up our locality. The majority of our primary pupils attend our secondary phase, Brigshaw High school. This presents a unique opportunity for us to cohere a powerful cradle to career journey for our children and communities.

https://www.brigshawlearningpartnership.com/ (opens in new tab)

After this apprenticeship

There may be an opportunity for the apprentice to gain permanent employment as a Kitchen Assistant. 

Ask a question

The contact for this apprenticeship is:

HEART OF YORKSHIRE EDUCATION GROUP

The reference code for this apprenticeship is VAC2000009845.

Apply now

Closes in 10 days (Sunday 1 February 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.