Apprentice Production Chef
The Rutland Arms
NOTTINGHAM (NG13 0AA)
Closes in 3 days (Monday 28 April 2025 at 11:59pm)
Posted on 28 March 2025
Contents
Summary
At The Rutland Arms, we believe great food, award-winning beers, and good company make a perfect pub. Join our kitchen team to learn culinary skills from experienced chefs while producing high-quality dishes. You will be paid while training on the job. If you are passionate about food and a great team player, apply now!
- Wage
-
£13,741 to £22,222.20, depending on your age
National Minimum Wage
- Training course
- Production chef (level 2)
- Hours
-
Five days a week on a rota basis, including weekends, lunchtimes, and evenings.
35 hours a week
- Start date
-
Monday 6 October 2025
- Duration
-
1 year 3 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
Duties will include, but will not be limited to:
- Assisting in the preparation and serving of dishes
- Pot washing
- Preparing and cooking dishes using fresh produce
- Stock rotation
- Assisting in the storage of stock
- Presenting and serving desserts and starters
- Contributing to keeping the kitchen clean and tidy
- Cleaning down at the end of the shift
- Working as a team player
Where you’ll work
2 HIGH STREET
BOTTESFORD
NOTTINGHAM
NG13 0AA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
LINCOLN COLLEGE
Your training course
Production chef (level 2)
Equal to GCSE
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.
Your training plan
- The successful candidate will work towards achieving their Apprenticeship Standard in Production Chef Level 2.
- A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course.
- This is a predominantly work-based programme with College attendance required once a month.
- All learning will take place at the candidate's place of employment/College and within their contracted working hours.
More training information
Course outline:
https://www.instituteforapprenticeships.org/apprenticeship-standards/st0589-v1-1
Requirements
Essential qualifications
GCSE in:
- English and Maths (grade Grade 2/3)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Problem solving skills
- Presentation skills
- Analytical skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Physical fitness
About this company
Located in the heart of Bottesford, near Grantham. The Rutland Arms has its own team of skilled chefs. We take classic pub fare and add our own twist and prepare fresh food daily. We use locally sourced ingredients, cooked to perfection and aiming to meet all culinary needs including vegetarian and vegan. We cater to functions and regularly hold events at the village centre pub and restaurant for both local and out-of-area customers.
After this apprenticeship
- We offer the next level of apprenticeship for further personal development, along with opportunities to join our team and lead a shift upon successful completion of the program.
Ask a question
The contact for this apprenticeship is:
LINCOLN COLLEGE
Kateryna Shevchenko
apprenticeships@lincolncollege.ac.uk
The reference code for this apprenticeship is VAC1000312461.
Apply now
Closes in 3 days (Monday 28 April 2025 at 11:59pm)
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