Level 2 Production Chef Apprentice

Summary

Join Street Kings Smoke Shack as a Production Chef Apprentice (Level 2)! Learn hands-on in a dynamic kitchen, mastering BBQ techniques, food prep, and hygiene standards. A fantastic opportunity to grow your culinary skills while earning and working with a passionate team.

Wage

£11,778 to £19,047.60, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

You’ll be required to work evenings, weekends, and bank holidays as part of a typical hospitality rota. Shift patterns included evenings and weekend over 5 days per week.

30 hours a week

Start date

Friday 2 May 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

This is an exciting opportunity to gain hands-on experience in a fast-paced kitchen known for authentic smoked BBQ and Caribbean flavours. You’ll work alongside experienced chefs, learning everything from prepping ingredients and cooking meats low and slow, to plating dishes and maintaining kitchen hygiene.

You’ll gain a solid foundation in classic cooking techniques, food safety, and menu development while contributing to our vibrant, customer-focused environment.

If you love food, are eager to learn, and want to kickstart a career in the culinary industry, we want to hear from you!

General duties will include

• Preparing, cooking and presenting dishes

• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

• Monitoring portion and waste control to maintain profit margins

Where you’ll work

49 Oxford Street
Whitstable
CT5 1DB

Training

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

College or training organisation

PERFORMANCE LEARNING GROUP LTD

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

All of your training will be completed within the workplace, You will be working towards the Level 2 Production Chef apprenticeship.

You will have the opportunity to work towards your Functional Skills in maths and English if you do not have the GCSEs or equivalent

Requirements

Desirable qualifications

GCSE in:

Maths & English (grade 4)

Other in:

Food & Hygiene (grade Level 1)

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
Passion for Food

Other requirements

• This is a fast-paced kitchen environment where you’ll be on your feet for long periods and working under pressure, especially during busy service times. • You’ll be required to work evenings, weekends, and bank holidays as part of a typical hospitality rota. • Some tasks may be physically demanding (e.g., lifting heavy pots, using sharp tools, working with heat and smoke). • You’ll need to maintain high standards of cleanliness, hygiene, and food safety at all times. • Commitment and reliability are key – the team depends on each other to deliver great service. • This is a hands-on learning role; being open to feedback and willing to improve is essential. • A passion for food, creativity, and a strong work ethic will help you thrive in this environment.

About this company

Street Kings Smoke Shack, located at 49 Oxford Street in Whitstable, Kent, is a family-run restaurant specialising in authentic American barbecue. They pride themselves on using carefully sourced meats, such as succulent Angus brisket and premium pork, which are slow-cooked over a blend of aromatic woods like hickory and oak to achieve rich, smoky flavours. The cosy 16-seat eatery offers a warm and welcoming atmosphere complemented by rhythm and blues music. Signature dishes include “The King,” a platter designed for two that features a variety of barbecue offerings; for every “King” platter served, the restaurant donates a meal to a homeless person. In addition to their barbecue menu, they offer Caribbean classics on Sundays, such as chicken and pork, beef stew, and curry chicken with rice and peas. Committed to inclusivity, they provide gluten-free options and strive to connect people through great food infused with love and passion.

https://skbbq.co.uk (opens in new tab)

After this apprenticeship

Completing your Level 2 Production Chef Apprenticeship at Street Kings Smoke Shack opens the door to a rewarding career in the culinary industry. With hands-on training and experience in a fast-paced, professional kitchen, you’ll gain the skills and confidence to progress in your role.

Following your apprenticeship, there is potential to grow within the business, taking on more responsibility and moving into roles such as Chef de Partie, where you’d lead a specific section of the kitchen. With time, dedication, and continued learning, you could progress further to become a Sous Chef and eventually a Head Chef.

You’ll also have the opportunity to specialise in areas such as BBQ and smoked meats, gaining a niche skillset that’s highly valued in the hospitality industry. Many chefs go on to work in top restaurants, run their own food businesses, or explore roles in catering and events.

This apprenticeship provides a strong foundation, giving you both the practical skills and industry knowledge to build a long-term career in food.

Ask a question

The contact for this apprenticeship is:

PERFORMANCE LEARNING GROUP LTD

Will Kingston

will@plgrp.co.uk

07941512078

The reference code for this apprenticeship is VAC1000312501.

Apply now

Closes in 11 days (Thursday 1 May 2025 at 11:59pm)

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