Production Chef Apprentice
THE NEW CHAPEL LIMITED
SLEAFORD (NG34 8ZW)
Closes in 14 days (Tuesday 17 November 2026 at 11:59pm)
Posted on 3 November 2026
Contents
Summary
Join The New Chapel as a Production Chef Apprentice, developing your cooking skills and learning to prepare and present quality food in a busy hospitality environment. You'll work alongside experienced chefs, gaining hands-on experience while working towards a recognised level 2 qualification.
- Wage
-
£16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Shift pattern to be confirmed. Operating hours are Monday - Wednesday, 10.00am - 9.00pm. Thursday, 10.00am - 10.00pm. Friday - Saturday, 10.00am - 11.00pm. Sunday, 10.00am - 4.00pm.
40 hours a week
- Start date
-
Tuesday 1 December 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
- Prepare and cook a variety of fresh and pre-prepared ingredients, including meat, fish, vegetables and salads
- Learn and develop a range of cooking techniques, including grilling, frying, baking, steaming and boiling
- Assist with preparing dishes in line with recipes, portion sizes and presentation standards
- Support the preparation and delivery of food for restaurant service, afternoon teas and special events
- Ensure ingredients and food products are stored correctly, following food safety procedures
- Monitor stock levels, rotate ingredients and help minimise food waste
- Follow food hygiene, health and safety procedures, including safe handling of equipment and kitchen utensils
- Assist with preparing kitchen areas before service and cleaning down at the end of each shift
- Use kitchen equipment safely and responsibly, ensuring it is cleaned and maintained correctly
- Work effectively with other members of the kitchen team to ensure food is prepared and served on time
- Develop an understanding of allergens and special dietary requirements to ensure food is prepared safely
- Take responsibility for your own learning, using feedback from experienced colleagues to improve your skills
Where you'll work
HINE AVENUE
GREYLEES
SLEAFORD
NG34 8ZW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
TEC PARTNERSHIP
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
- Level 2 Production Chef
- A bespoke programme of technical and vocational training
- Functional skills in Maths and English*if applicable
The successful candidate will be assigned a dedicated work based trainer who will provide support and guidance throughout the course.
This Apprenticeship is delivered wholly in the workplace, the successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless Maths or English is required as part of the Apprenticeship.
Requirements
Desirable qualifications
GCSE in:
- English (grade 4/C)
- Maths (grade 4/C)
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
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
Prior to applying please ensure you are able to get to and from this workplace within the operating hours.
Please be aware as the first part of the process, you will be asked to complete a Learner Form and online assessments in English and Maths. You will receive one to one Information, Advice and Guidance with one of the Learner Engagement Team.
About this employer
The New Chapel is a unique hospitality and events venue based in the beautiful surroundings of Greylees, near Sleaford. Set within a restored Victorian chapel, the venue offers a distinctive setting for dining, socialising and special occasions. With a varied hospitality offering, including restaurant and tearoom services, weddings and private events, The New Chapel provides an exciting environment to develop your culinary skills. As an apprentice, you'll have the opportunity to learn from experienced colleagues, develop your confidence in a professional kitchen and gain valuable experience across different aspects of food preparation and service.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Possible permanent contract upon successful completion of the Apprenticeship and further enhanced industry based training.
- An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence.
- Transferable skills that are invaluable in the wider world of work.
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Charley and Claire
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC2000062247.
Apply now
Closes in 14 days (Tuesday 17 November 2026 at 11:59pm)