Apprentice Chef - REF 14934

Summary

The Eagle at Barrow in Clitheroe are recruiting for an Apprentice Chef. The successful candidate will work towards completing a Level 2 Production Chef apprenticeship over the duration of 15 months.

Wage

£18,720 a year

Training course

Production chef (level 2)

Hours

Working 5 days out of 7, earliest start 09:30 latest finish 22:00, 30 minutes lunch.

40 hours a week

Start date

Thursday 16 July 2026

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

• Chopping vegetables/meat and fish
• Allergens and health and safety
• Kitchen operations, including food preparation; consistency in production; safe use of kitchen equipment; cleanliness of work area, and operating procedures.
• Nutrition - including key nutrient groups and their function; scope and methods of adapting dishes; allergens; producing individual dishes.
• General housekeeping of the workspace

Where you'll work

Clitheroe Road
Barrow
Clitheroe
BB7 9AQ

Training

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

Training provider

NORTH LANCS. TRAINING GROUP CIC

Training course

Production chef (level 2)

What you'll learn

• 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.

Training schedule

• Level 2 Production Chef 
• Work-based learning 
• Functional skills 

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Willingness to learn
• Trustworthy
• Reliable transport
• Work under pressure