Chef Apprenticeship

Wheatsheaf inn; Wirral; On-site; GBP 40,000 - 60,000; Full time

Job summary

A local inn is seeking an Apprentice Chef to join their vibrant kitchen team. You will receive comprehensive training in food preparation and cooking, benefitting from a full-time apprenticeship while earning £10 per hour for ages 16–20 and £12.21 for those over 21. Enjoy a supportive work environment with skills development opportunities, discounts, and qualifications up to degree level.

Benefits

28 days paid holiday

33% discount on stays

High-street shopping discounts

Pension

Free shares

Qualifications

• Willingness to learn and be a team member.
• No prior experience needed, training will be provided.

Responsibilities

• Champion brand standards and maintain a clean kitchen.
• Prepare and cook food according to specifications.
• Monitor food temperatures and manage allergens.

Skills

Communication skills

Teamwork

Problem-solving

Time management

Hygiene management

Education

Functional Skills in English and Maths

Job description

As an apprentice Chef at Sizzling Pubs and Grill, we will help you master our menu, with your food being the reason guests keep coming through our doors! You'll thrive off the hustle and bustle of a fast-paced kitchen, with the support of a close-knit team, because it's the people that make it all worthwhile.

You don't need any experience as we can teach you everything! If you are willing to learn and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen. You'll take on a full-time role in the kitchen under the supervision of passionate chefs alongside your training. Not only do you gain a Level 2 Production Chef Apprenticeship, you will be able to support the running of our kitchens, creating some amazing moments making sure that quality never slips for our guests!

Responsibilities

• Be a champion of brand standards
• Keep your kitchen clean
• Prepare everything that is needed before a busy shift
• Cook to spec and work with recipes
• 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
• 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
• Reduce waste of resources, measuring and reducing plate waste, exercising portion control, and maximising 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
• 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 a 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

Apprenticeship Details

• A mixture of face‑to‑face and Skype/phone catch‑ups every 4–6 weeks
• A mixture of on‑ and off‑the‑job training, including workshops and webinars
• Reviews every 12 weeks with the apprentice, line manager and lifetime trainer
• Feedback sessions to discuss progress
• Obtain Functional Skills in English and maths (if you don't already have GCSE)
• 30 hours paid work every week, preparing and cooking pre‑portionated food to business standards

Benefits & Offers

• Organisation skills development
• Team working environment
• Never a dull moment – fun, laughs and lifelong friends
• Funded qualification up to degree level
• Charity options – choose how to give something back
• Enjoy a 33% discount off a cosy stay at our Inn Keepers Lodges
• Benefits: pension, 28 days paid holiday, high‑street shopping discounts, free shares
• Wage: 16–20‑year‑olds: £10 per hour, 21+ year‑olds: £12.21 per hour

At Mitchells and Butlers, you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.