Apprentice Production Chef

Summary

We are looking for a passionate and motivated Apprentice Chef to join the team at Clock House Gastrobar. If you love food and want to learn in a fast-paced, professional kitchen, this is a great opportunity. Clock House is a top Gainsborough restaurant known for modern British cuisine and quality steaks - a great place to start your career!

Wage

£9,880 a year

Check minimum wage rates (opens in new tab)

Free food on shift

Training course

Production chef (level 2)

Hours

Monday to Sunday, between 9.00am and 9.00pm. 5 x five-hour shifts.

25 hours a week

Start date

Monday 6 October 2025

Duration

1 year 6 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:

Stock control and rotation
Food preparation, including vegetable and salad prep
Learning how to cook using modern and traditional methods
Working closely with our Head Chef to build your confidence in cooking and food preparation
Knife skills
Learning kitchen safety and food hygiene practices
Maintaining our 5-star food hygiene rating and ensuring cleanliness
Contributing to KP duties, including cleaning and assisting with the dishwasher
Assisting the chef during service
Learning about different cuts of meat through our in-house butcher, helping you develop your chef career

Where you’ll work

3 LORD STREET
GAINSBOROUGH
DN21 2DD

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 Apprentice will work towards their Apprenticeship Standard in Production Chef Level 2
The successful candidate will be assigned a dedicated assessor who will provide support and guidance throughout the course
This is a Day Release programme which means you will attend Lincoln/Newark College, 1 day per week, term time only. This will fall within your contracted working hours

More training information

Course outline:

https://www.instituteforapprenticeships.org/apprenticeship-standards/st0589-v1-2

Requirements

Desirable qualifications

GCSE in:

English and Maths (grade Grade A*/9 – C/4)

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
Customer care skills
Problem solving skills
Presentation skills
Team working
Creative
Initiative

Other requirements

Working in a kitchen involves evenings such as Fridays, Saturdays and Sundays. We work together to deliver excellent food and customer service for our customers. Applicant would need to be willing to work to the benefit of the business at peak times.

About this company

Clock House Gastrobar is a vibrant dining destination where food is more than just a meal – it’s an experience. Based in the heart of Lincolnshire, we’ve been serving up a storm with our unique fusion of traditional and modern culinary delights, bringing flavour, creativity, and warmth to every plate.

http://www.clockhousegastrobar.com (opens in new tab)

After this apprenticeship

On successful completion of the apprenticeship, you will continue developing your career as a chef within the team.

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

Kateryna Shevchenko

apprenticeships@lincolncollege.ac.uk

The reference code for this apprenticeship is VAC1000315539.

Apply now

Closes in 24 days (Wednesday 14 May 2025 at 11:59pm)

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