Summary The Rifle Volunteer Inn are expanding their team and are looking for a Production or Commis Chef Apprentice. We are looking for someone who can deliver excellent customer service with a positive attitude. If you are looking to take the next step in your career and have the willingness to learn, this apprenticeship is for you! Wage £14,526.20 for your first year, then could increase depending on your age National Minimum Wage rate for apprentices Check minimum wage rates (opens in new tab) Training course Production chef (level 2) Hours Monday to Sunday, various shifts. 37 hours a week Start date Monday 1 September 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 Maintain excellent standards of personal, food and kitchen hygiene. Ensure compliance to procedures, menu specifications and recipes. Produce food meeting portion controls, and budgetary constraints. Communicate internally and externally with customers and colleagues. General customer service duties including cash handling. Where you'll work RIFLE VOLUNTEER INN ST ANNS CHAPEL GUNNISLAKE PL18 9HL Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation CITY COLLEGE PLYMOUTH Your training course Production chef (level 2) Understanding apprenticeship levels (opens in new tab) What you'll learn 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 As an apprentice you will attend City College Plymouth once a week. On successful completion of your apprenticeship, you will receive a Production or Commi Chef Level 2 qualification. Functional skills in maths and English if required. More training information A full-time position will be offered for the right candidate at Rifle Volunteer after completion of the apprenticeship, as well as a further training route if desired. Requirements Desirable qualifications GCSE in: English (grade C / 4) Maths (grade 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 Logical Team working Creative Initiative Non judgemental Patience Other requirements Please be mindful this may not be on a main bus route for you. About this company The Rifle Volunteer has been at the heart of the community for over 200 years. Landlords Paul & Emma are proud to continue to provide a warm welcome to all of their customers. The Rifle Volunteer recently won a gold award from Taste of the West and want to expand and grow the kitchen team. https://riflevolunteer.com (opens in new tab) After this apprenticeship A full-time position will be offered for the right candidate at Rifle Volunteer after completion of the apprenticeship, as well as a further training route if desired. Ask a question The contact for this apprenticeship is: CITY COLLEGE PLYMOUTH Mike Sharman msharman@cityplym.ac.uk 07852208968 The reference code for this apprenticeship is VAC1000323394.