Food and Beverage Team Member Apprentice
POTTON HALL SPA LIMITED
SAXMUNDHAM (IP17 3EF)
Closes in 21 days (Monday 17 August 2026 at 11:59pm)
Posted on 22 July 2026
Contents
Summary
Food & Beverage Team Members are at the heart of the hospitality experience. They prepare and serve a wide range of food and drinks, from coffees to cocktails, ensuring every customer enjoys smooth, friendly and efficient service.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Able to work flexibly, including weekends and evenings around wedding/event bookings.
30 hours a week
- Start date
-
Monday 7 September 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
- Welcome and look after guests across the bistro, restaurant and event/wedding spaces
- Take food and drink orders and provide table service to a high standard
- Set up and clear down dining and bar areas before and after service
- Support the smooth running of weddings and events, including hospitality for guests
- Handle payments accurately using the till/EPOS system
- Follow food hygiene, health & safety and licensing requirements at all times
- Support colleagues across the wider hospitality team as needed
Where you'll work
POTTON HALL
BLYTHBURGH ROAD
WESTLETON
SAXMUNDHAM
IP17 3EF
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SUFFOLK NEW 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
- Food and Beverage Team Member Standard
- English and maths (if required) Level 2
Requirements
Desirable qualifications
GCSE in:
- English or Equivalent (grade A-C or 9-4)
- Maths or Equivalent (grade A-C or 9-4)
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
- Administrative skills
- Number skills
- Logical
- Team working
- Initiative
- Friendly
- Willingness to learn
- Professional
- Calm under pressure
- Reliable
- Good time keeping
- Good work ethic
About this employer
In a world that rarely slows down, Potton Hall offers space to pause, breathe and feel renewed. Set within the heart of the Suffolk countryside, our hotel is a peaceful retreat where nature, comfort and thoughtful hospitality come together. Our boutique accommodation blends rustic rural character with warm, African-inspired design, creating spaces that feel both grounding and quietly luxurious. Wake to birdsong, soft morning light and open landscapes, and begin your day surrounded by calm. Set within ten acres of Suffolk countryside, we offer a place where rest, nature and hospitality come together.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Upon completing the apprenticeship, you could advance to a Level 3 apprenticeship, which can further lead to Level 4 apprenticeships. Additionally, there are opportunities to specialise in areas such as wine expertise, event coordination, or bar and restaurant management.
Ask a question
The contact for this apprenticeship is:
SUFFOLK NEW COLLEGE
Catherine Townsend
apprenticeshipapplication@suffolk.ac.uk
The reference code for this apprenticeship is VAC2000043341.
Apply now
Closes in 21 days (Monday 17 August 2026 at 11:59pm)