Apprentice Chef – Food Production & Management Training
The Horse and Jockey
Waddington (LN5 9RF)
Closes in 27 days (Monday 6 July 2026 at 11:59pm)
Posted on 8 June 2026
Contents
Summary
As our apprentice, you’ll start by learning essential hospitality and front-of-house customer service skills. We’ll guide you through a comprehensive training scheme, allowing you to learn food production and management skills, so you can progress, and one day manage and run your own pub.
- Wage
-
£13,312 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
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
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Monday 3 August 2026
- Duration
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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 becoming a talented Chef, 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 be the backbone of our kitchen team, learning the essentials of food production, learning from and working alongside our Head Chef.
- Preparing ingredients – chopping, slicing, and portioning to maintain consistent standards
- Take part in comprehensive training, learning food production, customer service and management skills
- 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
- Support stock rotation, checks, and storage to keep ingredients fresh and reduce waste
- Collaborate with the kitchen and front-of-house teams to ensure a smooth and efficient service
- Follow all safety practices – from safe knife handling to correct use of kitchen equipment
- Assist with front of house customer service skills, to help you learn and develop
- All other associated duties are required
Where you'll work
The Horse and Jockey
High Street
Waddington
LN5 9RF
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 at The Horse and Jockey in Waddington. 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.
More training information
You’ll have time allocated away from your usual duties for training and development.
We have our own internal training portal that will compliment the learning you complete on your apprenticeship.
Requirements
Desirable qualifications
GCSE in:
- English (grade 3/D or above)
- Maths (grade 3/D or above)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Administrative skills
- Number skills
- Analytical skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Professional and approachable
- Reliable and enthusiastic
- Proactive and driven
- Genuine interest
Other requirements
The Horse and Jockey is located on the High Street in Waddington, near Lincoln. Please check the location and ensure you would be able to travel to work on a daily basis.
About this employer
The Horse & Jockey in Waddington is a welcoming premium pub at the heart of the local community, offering quality pub dishes, seasonal specials and a warm, friendly atmosphere. Popular with families, friends and sports fans alike, we pride ourselves on delivering great food, excellent service and genuine hospitality. With a busy food operation, a passion for quality ingredients and a commitment to creating memorable dining experiences, The Horse & Jockey is an exciting place for an aspiring chef to learn, develop their skills and begin a successful career in hospitality.
https://www.horseandjockeypubwaddington.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
Claire
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC2000035812.
Apply now
Closes in 27 days (Monday 6 July 2026 at 11:59pm)