Kitchen Assistant Apprenticeship

I'M SO GOOD LTD

LONG EATON (NG10 2DL)

Closes in 20 days (Monday 29 June 2026 at 11:59pm)

Posted on 9 June 2026

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Contents

Summary

This role is ideal for someone with an interest in food production, catering, or manufacturing who wants to develop a long-term career within the food industry.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
30 hours per week. 30 minutes lunch break per day.

30 hours a week

Start date

Tuesday 30 June 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

As our business continues to grow, we are looking for an enthusiastic and motivated Manufacturing/Kitchen Assistant Apprentice to join our production team and support the day-to-day running of our kitchen and manufacturing operations. This is an excellent opportunity for someone looking to start a career in food manufacturing while gaining practical experience and a recognised qualification through an apprenticeship programme.

The successful candidate will work closely with our kitchen, production, and quality teams, helping to ensure that our products are prepared, produced, packed, and dispatched to the highest standards. You will gain hands-on experience in a fast-paced manufacturing environment and learn how to operate safely and effectively within a food production facility.

Key responsibilities will include assisting with food preparation, meal assembly, packing finished products, stock rotation, ingredient handling, and maintaining cleanliness throughout the production area. You will also support quality control activities, ensuring products meet company specifications and food safety requirements.

Food safety and hygiene are a vital part of this role. You will receive training on industry standards and procedures, including allergen management, cleaning schedules, health and safety requirements, and quality assurance processes. You will learn how to follow recipes, production instructions, and manufacturing procedures accurately while maintaining excellent attention to detail.

This apprenticeship offers a fantastic opportunity to develop valuable skills, build confidence, and gain a strong understanding of food manufacturing processes. You will be supported by experienced colleagues who will help you develop your knowledge and practical abilities throughout your apprenticeship.

We are looking for someone who is reliable, hardworking, eager to learn, and enjoys working as part of a team. A positive attitude, willingness to follow instructions, and commitment to maintaining high standards are essential. In return, you will gain experience within a growing business that is passionate about producing great food and supporting employee development.

This role is ideal for someone with an interest in food production, catering, or manufacturing who wants to develop a long-term career within the food industry.

Where you'll work

UNIT 1B
SMITHS YARD
NEW TYTHE STREET
LONG EATON
NG10 2DL

Training

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

Training provider

NOTTINGHAM 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.

12 months + 3 months to complete endpoint assessments.

No day release.

Successful candidate must provide own whites and knives kit.

Requirements

Essential qualifications

GCSE in:

  • English (grade 9-3)
  • Maths (grade 9-3)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Problem solving skills
  • Analytical skills
  • Creative
  • Initiative

About this employer

We make clean, frozen meals that are both delicious and good for you. Every recipe is thoughtfully created with guidance from nutrition experts, so you can feel confident about what you’re eating. By freezing our meals, we make it easy for busy people to always have a healthy option on hand—without the stress of cooking or compromising on nutrition. You can’t buy time, but you can save it with I’m So Good. That’s what we’re here for.

After this apprenticeship

Employment as a chef.

Ask a question

The contact for this apprenticeship is:

NOTTINGHAM COLLEGE

The reference code for this apprenticeship is VAC2000036118.

Apply now

Closes in 20 days (Monday 29 June 2026 at 11:59pm)