Production Chef Apprentice

The Beehive Cafe

BISHOP AUCKLAND (DL14 7JN)

Closes in 12 days (Wednesday 26 August 2026 at 11:59pm)

Posted on 13 August 2026

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Summary

This is an exciting opportunity to come and join our team at The Beehive Coffee Shop.

Do you have a can do attitude and can you take instruction from others? 

Do you have an interest in your local community and want to help others?

If you've answered yes then this is the apprenticeship you have been looking for!

Wage

£15,600 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
Tuesday to Saturday, 8am – 4pm. The employer can be flexible with working week if Saturdays are needed off.

37 hours 30 minutes 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

The role includes:

  • Prepare, cook and present dishes using fresh, frozen and pre-prepared ingredients in line with standard recipes, menus and business specifications.
  • Store, rotate and manage food stock correctly to maintain quality, minimise waste and ensure food safety compliance.
  • Work effectively as part of a team, communicating professionally with colleagues, managers, suppliers and customers where required.
  • Follow standard operating procedures to produce and serve food consistently, efficiently and to agreed quality standards.
  • Take responsibility for personal development, performance improvement and maintaining professional standards of conduct, appearance and timekeeping.
  • Ensure all preparation, service and kitchen close-down activities are completed efficiently and in line with operational requirements.
  • Operate, clean and maintain kitchen equipment, tools and technology safely and effectively, following manufacturer and organisational guidelines.
  • Adhere to food safety regulations, allergen controls, hygiene requirements and due diligence procedures at all times.
  • Support sustainability objectives by reducing waste, controlling portions and using resources such as food, water and energy responsibly.
  • Prepare and adapt meals to meet dietary, allergen, nutritional, cultural and religious requirements.
  • Comply with all health and safety legislation, policies and procedures, including fire safety regulations.
  • Promote equality, diversity, inclusion and well-being, contributing to a respectful, supportive and positive working environment.

Where you'll work

3 BELVEDERE HOUSE
KINGSWAY
BISHOP AUCKLAND
DL14 7JN

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

You will be trained by the Head Chef in the work place. You will have monthly on-site visits by your college tutor and you will be allocated 6 hours per week to complete any off-the-job training.

Requirements

Essential qualifications

GCSE in:

  • English (grade 2 or equivalent)
  • Maths (grade 2 or equivalent)

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
  • Team working
  • Initiative
  • Non judgemental
  • Patience
  • Positive attitude
  • Willingness to learn
  • Polite and confident manner
  • Reliable
  • Punctual
  • Proactive approach
  • Time management

About this employer

The Beehive Café is a part of The Angel Trust, the Café is newly opened to the public offering coffee, cake &  meals with a warm atmosphere to all.

As a charitable organisation, we are committed to providing compassionate, high-quality support to people experiencing social, debt, and housing issues, empowering individuals to overcome challenges and achieve greater stability, wellbeing, and independence.

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

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

David Brough

david.brough@bacoll.ac.uk

01388743164

The reference code for this apprenticeship is VAC2000048138.

Apply now

Closes in 12 days (Wednesday 26 August 2026 at 11:59pm)