Apprentice Trainee Cook

Summary

An exciting opportunity to be part of the Catering Team at Fountain Court; our Residential Care Unit in Smethwick, providing nutritional meals whilst undertaking a Level 2 Production Chef qualification. Please Note: you must be aged 18 years plus in order to apply, due to the times worked/shift system in place. PREVIOUS APPLICANTS NEED NOT APPLY.

Wage

£14,526.20 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training course

Production chef (level 2)

Hours

Working 5 days out of 7 on a Rota system - to include some weekends and bank holidays. Shifts to be confirmed.

37 hours a week

Start date

Monday 2 June 2025

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

To assist in the preparation, cooking and serving of nutritional meals for service users
To assist with the care, maintenance and cleaning of all kitchen equipment in use in the kitchen and throughout the Care Centre
Assist with the ordering of supplies; maintaining kitchen records of stock levels and inventories
Keeping kitchen records of fridge temperatures
Ensure food hygiene standards are being met at all times
To undertake, hold and maintain a Basic Food Hygiene Certificate
To comply with legislation in relation to Food Hygiene and Infection Control standards and procedures
To attend in service training and external training as appropriate, consistent with job role and responsibilities
To be aware of own training needs and be committed to your own continuing professional development
Report any accidents/complaints/untoward incidents to the Management Team in a timely fashion and in accordance with existing policies and procedures
To report any incident of ill treatment to a resident, to the Manager and, if not satisfied with appropriateness of the action taken, to Senior Management
It is your responsibility to carry out your duties in line with the Council's policy on equality and be sensitive and caring to the needs of the disadvantaged, promoting a positive approach to a harmonious working environment, in line with the Equality Act 2010
The post holder must at all times carry out their responsibilities with due regard to the Council's policy, organisation and arrangements for Health and Safety at Work Act

Where you’ll work

Fountain Court
Millpool Way
Smethwick
B66 4HW

Training

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

College or training organisation

SANDWELL 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 apprenticeship training will be delivered in the workplace, and you will receive visits from a college assessor.

More training information

The apprenticeship will also include a proportion of 20% off the Job Training and a robust programme of Mandatory Apprentice Training provided by Sandwell Council to include Workplace Professionalism and Equality & Diversity.

Requirements

Essential qualifications

GCSE in:

English Language (grade 4-9 / A-C)
Maths (grade 4-9 / A-C)

Other in:

Literacy (grade Level 2)
Numeracy (grade Level 2)

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
IT skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Presentation skills
Administrative skills
Number skills
Analytical skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness
Cleanliness
Food hygiene awareness
Safeguarding
Empathy
Client confidentiality
Data protection
Flexibility
Respectful

Other requirements

Proof of Qualification Certificates will be required upon application. You must be aged 18 plus, able to undertake an Enhanced DBS check, wear a uniform and appropriate Personal Protective Equipment, and flexible to work on a rota system. It would be advantageous to be physically fit due to the moving and handling of stock items

About this company

Sandwell is a large, multicultural metropolitan borough situated in the heart of the Black Country, to the west of Birmingham, within the West Midlands conurbation and with a population of over 280,000. The Council is one of the largest employers in the Borough with employees in a variety of occupations, providing a comprehensive range of services. For more information about Sandwell Council’s apprenticeship programme and our recruitment process please visit our YouTube channel. Find out more information on Sandwell’s Values and Behaviours on the council’s webpage. For more information on careers in local government you can view a copy of the Local Government Career Guide.

http://www.sandwell.gov.uk (opens in new tab)

After this apprenticeship

This apprenticeship is a fixed term contract. However, the skills, knowledge and experience gained in this apprenticeship will allow you to gain future opportunities in the sector.

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