Production Chef Apprentice
Bishop Auckland College
Bishop Auckland (DL14 7EP)
Closes in 19 days (Sunday 9 August 2026)
Posted on 17 July 2026
Contents
Summary
Are you passionate about food and looking to start a career in the hospitality industry? We're looking for an enthusiastic and motivated apprentice to join the team at McIntyre's, our commercial training restaurant. This is a fantastic opportunity to gain hands-on experience while working towards a nationally recognised apprenticeship.
- Wage
-
£15,392 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Role is 37 hours per week, Tuesday - Saturday. Times to be confirmed.
37 hours a week
- Start date
-
Monday 14 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
Initial allocation of functions of which the post holder will have direct responsibility:
- Assist in the preparation and cooking of dishes in accordance with menu specifications and quality standards.
- Prepare ingredients including vegetables, meats, fish, sauces and desserts.
- Learn and apply a range of cooking methods.
- Support the production and service of food across different sections of the kitchen.
- Ensure all dishes are prepared and presented to the required standard.
- Maintain high standards of food safety, hygiene and cleanliness in line with food safety legislation.
- Follow safe systems of work including temperature monitoring, stock rotation and allergen procedures.
- Assist with cleaning schedules and maintain a clean and organised work environment.
- Use equipment safely and report any faults or maintenance requirements.
- Support kitchen porter duties.
- Assist with receiving, checking and storing deliveries.
- Support stock rotation and minimise food waste through effective preparation and storage practices.
- Contribute to portion control and cost-conscious use of ingredients.
- Help monitor stock levels and communicate shortages to supervisors.
- Front of house duties as required.
- Understand customer requirements, including dietary, allergen and special dietary needs.
- Support the delivery of a positive customer experience through consistent food quality and timely service.
- Work effectively as part of the kitchen and front of house team to achieve service objectives.
- Any other duties as requested by the Head of Community and Careers.
Where you'll work
25 Newgate Street
Bishop Auckland
DL14 7EP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BISHOP AUCKLAND 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
Training will take place at McIntyre Centre, where you will be based for this apprenticeship.
Requirements
Essential qualifications
GCSE in:
- English (grade 3 or higher or equivalent qual)
- Maths (grade 3 or higher or equivalent qual)
Desirable qualifications
GCSE in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Organisation skills
- Presentation skills
- Team working
- Ability to follow instructions
- Time management
- Willingness to learn new skill
- Reliable and dependable
- Positive attitude
- Flexible and adaptable
- Calm under pressure
Other requirements
Bishop Auckland College Group are committed to the safeguarding and welfare of all learners and any offer of employment will be subject to receipt of a satisfactory enhanced Disclosure and Barring Service (DBS) check as well as other required pre-employment checks.
About this employer
At Bishop Auckland College, we are committed to fostering a warm, diverse, and inclusive environment where everyone has the opportunity to grow, develop, and thrive. We invest in our staff by providing high-quality continuous professional development (CPD), industry updates, and individual mentoring, ensuring they feel valued and supported.
Our success is built on a strong foundation of inclusion, community, and employer partnerships, driven by our exceptional team. We strive to make Bishop Auckland College a fantastic place to work, attracting and retaining dedicated professionals who share our passion for education and excellence.
http://www.bacoll.ac.uk (opens in new tab)
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.
You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
To be discussed at interview.
Ask a question
The contact for this apprenticeship is:
BISHOP AUCKLAND COLLEGE
Emma Walker
emma.walker@bacoll.ac.uk
The reference code for this apprenticeship is VAC2000043392.
Apply now
Closes in 19 days (Sunday 9 August 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.