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
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
Tuesday 15 July 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:
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.