Apprentice Production Chef

Witham Prospect School

LINCOLN (LN6 9JR)

Closes in 13 days (Monday 9 March 2026 at 11:59pm)

Posted on 23 February 2026

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Summary

We are looking to appoint an Apprentice Catering Assistant to join our Team. You will support the provision of an efficient and effective catering service to the school site. You will gain the support, knowledge and experiences needed to successfully complete a 15-month apprenticeship.

Wage

£14,722.50 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, working hours TBC

37 hours 30 minutes a week

Start date

Friday 20 March 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:

  • Actively support the school cook in the preparation, cooking and serving of delicious and nutritious hot and cold meals, snacks and dessert for the children/young people
  • Support the school cook to monitor the quality of the food supply to ensure that it is fresh and not out of date
  • Ensure that all open foods in the fridge are labelled accurately, indicating date opened and consumption by end date
  • To ensure that all kitchen equipment is cleaned in accordance with the cleaning instruction and is stored safely
  • To ensure that all kitchen equipment is cleaned in accordance with the cleaning instruction and is stored safely
  • Unloading deliveries and ensure correct storage of all dry and perishable/cold, chill all fresh food as soon as possible after receipt and checking
  • Organising the storeroom, food cupboard and shelves, ensuring correct storage of utensils/crockery and loading/unloading dishwasher
  • Ensure that all cleaning chemicals used are stored correctly and safety procedures are adhered to at all times
  • To ensure that the right colour-coded specific chopping board is used at all times in the preparation of meals
  • To ensure that all pots, pans, cooking utensils and service counter containers are cleaned to the required standards and correctly stored after cleaning
  • Present a smart, professional appearance and good personal hygiene
  • Maintain standards of safety and hygiene per legislation and other statutory requirements
  • Be aware of Health & Safety and Safeguarding policies to ensure adherence
  • Have a flexible approach to work and a willingness to learn new tasks

Where you'll work

WITHAM PROSPECT SCHOOL
NORTON DISNEY
LINCOLN
LN6 9JR

Training

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

Training provider

LINCOLN 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

  • The apprentice will work towards their Apprenticeship Standard in Level 2 Production Chef
  • The successful candidate will be assigned a dedicated assessor who will provide support and guidance throughout the course
  • This is a Day Release programme which means you will attend Lincoln College, one day a month, term time only. This will fall within your contracted working hours

More training information

Course outline:
https://skillsengland.education.gov.uk/apprenticeships/st0589-v1-2

Requirements

Essential qualifications

GCSE in:

Maths and English (grade A*/9 – D/3)

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
  • Presentation skills
  • Number skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

About this employer

Witham Prospect School is a specialist care and education facility designed to support children and young people aged 11 to 19 with complex needs. We cater to children and young people with severe and profound learning disabilities, those on the autism spectrum, and those requiring additional care support

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

After this apprenticeship

After successfully completing the apprenticeship, there is the opportunity to progress into a permanent role within the team as a Catering Assistant.

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

Kateryna Shevchenko

apprenticeships@lincolncollege.ac.uk

The reference code for this apprenticeship is VAC2000017240.

Apply now

Closes in 13 days (Monday 9 March 2026 at 11:59pm)