Apprentice Chef

STUBSHAW CROSS LABOUR CLUB

LANCS (WN4 8TP)

Closes in 18 days (Sunday 25 October 2026)

Posted on 2 October 2026

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Contents

Summary

This is a fantastic opportunity to train as a chef in a local community supported business in a busy kitchen as an apprentice chef achieving a work based qualification at the same time. If you have a passion for cooking and would like to begin your career in the kitchen we want to hear from you so please apply today.

Wage

£10,400 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
20-30 hours per week. Various shifts.

25 hours a week

Start date

Sunday 1 November 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

JOB ROLE

The Apprentice Chef will assist with the preparation, cooking and service of food at the club while developing their kitchen skills and working under appropriate supervision.
 
Day-to-day responsibilities include:

  • Preparing ingredients and food ready for each service.
  • Cooking and plating food to the club's required standard.
  • Following recipes, portion sizes and presentation standards.
  • Setting up the kitchen and lounge before service.
  • Keeping work surfaces and equipment clean throughout the shift.
  • Washing and putting away kitchen equipment, utensils, trays and pans.
  • Checking and recording fridge/freezer temperatures as required.
  • Carrying out food temperature checks and completing relevant kitchen records.
  • Correctly labelling and dating prepared/opened food.
  • Following FIFO stock rotation – First In, First Out.
  • Checking food for use-by dates and reporting shortages or wastage.
  • Storing raw and cooked foods correctly to prevent cross-contamination.
  • Following allergen procedures and never guessing when asked about allergens.
  • Maintaining good personal hygiene and following the club's food-safety procedures.
  • Informing the kitchen supervisor/manager of low stock, damaged equipment or food-safety concerns.
  • Cleaning and closing down the kitchen and dining lounge properly after service.

To become an apprentice, you must:

  • Be 16 or over
  • Not already be in full-time education

As an apprentice you’ll:

  • Complete a Level 2 Production Chef apprenticeship standard
  • Have regular one to one sessions with a dedicated trainer either
  • Remotely or through visits to your workplace
  • Learn and train for a specific job
  • Get paid and receive holiday leave
  • Get hands-on experience in a real job
  • Study for 6 hours of your working hours
  • Complete assessments during and at the end of your apprenticeship
  • Be on a career path with lots of future potential

Where you'll work

2 WALTER ST
ASHTON IN MAKERFIELD
WIGAN
LANCS
WN4 8TP

Training

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

Training provider

INSPIRO LEARNING LIMITED

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

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

Skills

  • Attention to detail
  • Organisation skills
  • Presentation skills
  • Team working

About this employer

Stubshaw Cross Community and Sports Club is the perfect venue for families to enjoy a fun-filled day or evening together. The club serves food and drinks and offers a range of family-friendly activities, including a large children's play area, a retro arcade room, and a spacious outdoor patio for parents to relax while their kids burn off energy. The venue also hosts family-oriented events like pizza decorating nights, ensuring that everyone, regardless of age, has something to enjoy. The warm, inviting environment and diverse entertainment options make it a popular choice for family gatherings.

After this apprenticeship

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

Following successful completion of the apprenticeship, a permanent job role will continue for the right candidate.

Ask a question

The contact for this apprenticeship is:

INSPIRO LEARNING LIMITED

Karen Rotheram

karen.rotheram@inspirolearning.co.uk

01165040336

The reference code for this apprenticeship is VAC2000056865.

Apply now

Closes in 18 days (Sunday 25 October 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.