Apprentice Chef

CASTLE HOWARD ESTATE LIMITED

York (YO60 7DA)

Closes in 23 days (Sunday 16 August 2026 at 11:59pm)

Posted on 21 July 2026

---

Summary

This is a fantastic opportunity for someone eager to begin a career in hospitality and develop professional culinary skills within a fast-paced and supportive environment.

• Wage:

  £16,640 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: Chef de partie (level 3)
• Hours: 40 hours per week over 7 days (including one day college), exact working days and hours TBC.

  40 hours a week

• Start date:

  Monday 7 September 2026

• Duration:

  1 year 6 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

Prepare the ingredients for more senior chefs:

• Measure dish ingredients and portion sizes accurately
• Ensure the proper storage of all food, including fresh products
• Assist with deliveries and stock rotation
• Liaise with the Head Chef to ensure perishable items are used in a timely manner
• Follow all processes and procedures within the catering team and the wider company
• Carry out all aspects of Food Hygiene and Health and Safety and operate in accordance with Castle
• Howard’s Health and Safety policies at all times
• Undertake any other duties as may be reasonably required
• Assist with any special functions, including those which occur outside normal working hours

Where you'll work

Castle Howard
York
YO60 7DA

Training

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

Training provider

YORK COLLEGE

Training course

Chef de partie (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

• Review and refresh menus and dishes in line with business requirements and influencing factors
• use technology in line with business procedures and guidelines to achieve the best result
• use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
• use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
• prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
• prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
• ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
• brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
• work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
• use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
• develop own skills and knowledge, and those of the team, through training and experiences
• apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
• monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
• use sustainable working practices and encourage and support others to do the same
• comply with legal requirements and inspire confidence by maintaining the safety and security at all times
• risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
• Review and refresh menus and dishes in line with business requirements and influencing factors
• use technology in line with business procedures and guidelines to achieve the best result
• use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
• use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
• prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
• prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
• ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
• brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
• work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
• use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
• develop own skills and knowledge, and those of the team, through training and experiences
• apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
• monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
• use sustainable working practices and encourage and support others to do the same
• comply with legal requirements and inspire confidence by maintaining the safety and security at all times
• risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation

Training schedule

Chef de Partie Level 3.

Requirements

Desirable qualifications

GCSE in:

• English (grade 4)
• Maths (grade 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
• Problem solving skills
• Team working

About this employer

Castle Howard Estate is one of Britain's finest historic estates, welcoming visitors from around the world to experience its iconic house, beautiful gardens, cafés, farm shop and events.  

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

Company benefits

• Free entry into the House and Gardens
• 20% discount in our retail shops and catering outlets
• 31 days holiday (including Bank Holidays)
• Company pension plan
• Access to an Employee Assistance Programme
• Passes to other visitor attractions
• Uniform and tools provided
• Training opportunities
• Social events throughout the year
• Sociable working hours

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

There may be an opportunity for a permanent position upon successful completion of the apprenticeship, subject to performance and business needs.

Ask a question

The contact for this apprenticeship is:

CASTLE HOWARD ESTATE LIMITED

Sarah Linsley

hr@castlehoward.co.uk

The reference code for this apprenticeship is VAC2000043884.

Apply now

Closes in 23 days (Sunday 16 August 2026 at 11:59pm)