Summary Looking for a career in hospitality? Start as an Apprentice Chef with Marston's and gain a Level 2 in Food Production. This is work based learning and your training will be provided by Lifetime Training. Wage £13,000 a year Check minimum wage rates (opens in new tab) Training course Production chef (level 2) Hours 25 hours per week - Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed. 25 hours a week Start date Monday 25 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 Our Apprenticeships We are looking for a motivated, passionate individual to join our team as an Apprentice Chef. You will be responsible for assisting in the preparation, cooking and presentation of food with the aim to delivering an excellent customer experience. You would also be required to undertake all reasonable duties as assigned by the Head Chef. 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 Maximising the full sales potential of the restaurant and ensuring high standards are maintained You must have basic cooking skills and have the desire to learn new ones. You will have a good working attitude and enjoy the buzz of working in a busy kitchen environment. As part of this apprenticeship you will work towards an industry wide recognised Level 2 in Food Production and Cooking. The training will be delivered in the form of work-based learning and will include functional skills. The Apprenticeships last for 12 - 15 months and will enable you to develop through a structured training programme. As an Apprentice with Marston’s, you will gain a nationally recognised Standard giving you an ideal grounding for a career in the hospitality industry. Learning is all on-site, so there is no need for our Apprentices to attend college, and our Apprentices are all paid national minimum wage, which is above the standard Apprentice rate. Throughout your Apprenticeship you will be supported by your Manager and our Apprenticeship provider too, so you will be given all the help and advice you need to succeed. Upon completion of the Marston’s Apprenticeship Programme, you will be set up to develop further through the Marston’s career path. Ideal candidate We are looking for enthusiastic, committed individuals with a desire to develop and succeed. You will be required to deliver a high standard of customer service. Able to work under pressure, you must also be able to resolve any customer complaints to achieve a satisfactory outcome. You’ll also ensure high standards of cleanliness whilst ensuring at all times that legal requirements are strictly adhered to. You must be able to work a minimum of 30 hours per week. About Marston’s Marston’s PLC is a leading independent pub retailing and brewing business. We are a truly national operator with over 1,700 pubs and five regional breweries situated throughout the UK. We are also the market leader in the development of new pub restaurants having invested over £140 million within the last five years to build over 100 new outlets! And that’s not all… we’ve also continued to invest heavily in our existing pubs, undertaking major refurbishments and evolving our brands and we plan to open an additional 30 new sites each year. Where you'll work Trenchard Street Aylesbury HP19 7AA 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 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 This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship. Requirements 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 Customer care skills Team working Other requirements The key dates are to be used as a guide only. Should the right candidate be found, this vacancy may close early. About this company We’ve been running pubs and brewing beer in one form or another for over 180 years. Now we’ve got around 14,300 people working for us and many more in partnership with us, and they all share our passion! Our people; from the brewery teams, to the distribution fleet, to every single team member in our pubs, have helped us to become a thriving FTSE All Share listed company. We have pubs that are traditional locals, family pub restaurants and fashionable town centre bars. While pubs may have changed a lot over the years, the reasons people use them hasn’t. The pub is where we go to socialise, celebrate, commiserate, relax, reflect, regroup or simply enjoy a cold beer or a bite to eat at the end of a long day. After this apprenticeship Ongoing training and development. Ask a question The contact for this apprenticeship is: LIFETIME TRAINING GROUP LIMITED The reference code for this apprenticeship is VAC1000330679.