Summary Are you ready to turn your hand to new skills? We're looking for a motivated individual to join our team as an Apprentice Chef - helping our kitchen team make amazing food for our guests. Wage £9,815 a year Check minimum wage rates (opens in new tab) Training course Commis chef (level 2) Hours Shift work including evenings and weekends, exact shifts to be confirmed. 25 hours a week Start date Friday 15 August 2025 Duration 1 year 3 months Positions available 2 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 Are you ready to turn your hand to new skills? We're looking for a motivated individual to join our team as an Apprentice Chef - helping our kitchen team make amazing food for our guests. As part of this apprenticeship, you'll work towards a Production Chef - Level 2 qualification. The training will be delivered in the form of work-based learning and will include functional skills. Have you got what it takes? You'll be responsible for assisting in the preparation, cooking, and presentation of food to company specification with the support and direction of tasks set by the Head Chef. As a Chef Apprentice you'll be: Ensuring all menu items and specials are prepared, cooked and presented to company specification. Maintaining portion control and ensuring wastage is kept to a minimum. Receiving and checking food deliveries. Assisting the Head Chef with orders, stock taking, food hygiene, training and development of the team. Ensuring that all kitchen equipment is maintained and is working correctly. You'll have basic cooking skills with the desire to learn and pick up new ones. You'll have a good working attitude and enjoy the buzz of working in a busy kitchen environment and able to work a minimum of 30 hours per week. What you get from us: At Marston's we're one big family. We put our people first, which is why we offer real benefits including: Learn while you earn - gain a nationally recognised qualification and get paid for it! 20% off at all our pubs, restaurants, and hotels. Refuel at work with our £4.50 meal deal option whilst on shift, including popular menu dishes plus a drink! Online discounts and cashback through our Marston's Rewards platform. A friendly and lively atmosphere, working alongside passionate and diverse teammates. Access to Licensed Trade Charity for financial, mental, and emotional well-being support. What you get from your apprenticeship: The programme will last for 12 - 15 months enabling you to develop through a structured training programme. You'll gain a nationally recognised Standard giving you an ideal grounding for a career in hospitality. Learning is all on-site, with no need to attend college. Option to attend Chef Academy masterclasses at central venues - digging deeper into culinary skills around meat, poultry, vegetarian, vegan, fish, and shellfish dishes which take place 6 times a year. Ongoing support, help and advice from your manager and our apprenticeship provider. We're excited to see what we can achieve together! MarstonsWherePeopleMakePubs View our Chef Apprenticeship opportunities or register for alerts for future opportunities at Marston's apprenticeship vacancies: [https://lifetimetraining.co.uk/personal/apprenticeship-vacancies/marstons/] Where you'll work Haslingden Road BB1 2NG Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation LIFETIME TRAINING GROUP LIMITED Your training course Commis chef (level 2) Understanding apprenticeship levels (opens in new tab) What you'll learn Course contents Selects correct knife for task. Uses knives effectively and efficiently. Selects ingredients of the right quality that support sustainability and seasonality. Weighs, measures, and scales ingredients. Cooks from fresh producing complete dishes. Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell. Prepares, cooks, and finishes fruit vegetables. Prepares, cooks, and finishes sauces. Prepares, cooks and finishes pureed and cream soup and stock based dishes. Prepares and cooks noodles, and fresh or convenience pasta. Prepares and cooks pulses and grains, including long and short grain rice. Prepares, cooks and finishes eggs or egg based dishes. Prepares, cooks and finishes leavened and unleavened dough products. Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux. Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes. Prepares, produces, and finishes hot and cold desserts. Stuffs, fills and panés across food types. Prepares and cooks dishes using alternative ingredients eg plant based, gluten free. Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability Uses seasoning, spices, rubs, and marinades to flavour ingredients. Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types. Portions, plates, finishes, garnishes, and presents individual dishes. Exercises portion control and acts to maximise yield. Achieves intended quality in terms of texture, flavour, and appearance Identifies and resolves errors during the production process. Assists in the resolution of feedback, complaints, and issues. Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently. Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding. Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform. Complies with health and safety legislation, regulations, guidelines and procedures. Undertakes stock control, storage, and rotation. Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage. Follows equity, diversity and inclusion legislation and organisational policies. Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks. Communicates with colleagues, manager and other stakeholders in a professional manner. Works as part of a team to support service delivery. Uses feedback to improve own performance. Manages own time to ensure tasks are completed. Selects correct knife for task. Uses knives effectively and efficiently. Selects ingredients of the right quality that support sustainability and seasonality. Weighs, measures, and scales ingredients. Cooks from fresh producing complete dishes. Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell. Prepares, cooks, and finishes fruit vegetables. Prepares, cooks, and finishes sauces. Prepares, cooks and finishes pureed and cream soup and stock based dishes. Prepares and cooks noodles, and fresh or convenience pasta. Prepares and cooks pulses and grains, including long and short grain rice. Prepares, cooks and finishes eggs or egg based dishes. Prepares, cooks and finishes leavened and unleavened dough products. Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux. Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes. Prepares, produces, and finishes hot and cold desserts. Stuffs, fills and panés across food types. Prepares and cooks dishes using alternative ingredients eg plant based, gluten free. Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability Uses seasoning, spices, rubs, and marinades to flavour ingredients. Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types. Portions, plates, finishes, garnishes, and presents individual dishes. Exercises portion control and acts to maximise yield. Achieves intended quality in terms of texture, flavour, and appearance Identifies and resolves errors during the production process. Assists in the resolution of feedback, complaints, and issues. Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently. Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding. Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform. Complies with health and safety legislation, regulations, guidelines and procedures. Undertakes stock control, storage, and rotation. Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage. Follows equity, diversity and inclusion legislation and organisational policies. Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks. Communicates with colleagues, manager and other stakeholders in a professional manner. Works as part of a team to support service delivery. Uses feedback to improve own performance. Manages own time to ensure tasks are completed. Your training plan Chef Academy Commis Chef Level 2, including Functional Skills in Maths and English. Requirements Desirable qualifications Other in: None required (grade None required) 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 Team Working Organisation Skills About this company We've been running pubs and brewing beer in one form or another for more than 185 years - a heritage that we're incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels. After this apprenticeship Marston's offer ongoing training and support and actively encourage their employees to progress. Ask a question The contact for this apprenticeship is: LIFETIME TRAINING GROUP LIMITED The reference code for this apprenticeship is VAC1000315032.