Summary
Join Miller and Carter, the home of the Steak. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion.
Wage
£15,600 a year
Training course
Production chef (level 2)
Hours
Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed
30 hours a week
Start date
Friday 5 September 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
As an apprentice Chef at Miller & Carter, we will help you master our menu, with your food being the reason guests keep coming through our doors! You'll thrive off the hustle and bustle of a fast-paced kitchen, with the support of a close-knit team, because it's the people that make it all worthwhile.
Responsibilities:
* Be a champion of brand standards
* Keep your kitchen clean
* Prepare everything that is needed before a busy shift
* Cook to spec and work with recipes
You don't need any experience as we can teach you everything! If you are willing to learn and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen.
You'll take on a full-time role in the kitchen under the supervision of passionate chefs alongside your training. Not only do you gain a Level 2 Production Chef Apprenticeship, you will be able to support the running of our kitchens, creating some amazing moments making sure that quality never slips for our guests!
What your apprenticeship includes:
* A mixture of face to face and skype/phone catch ups every 4 - 6 weeks
* A mixture of on and off the job training, including workshops and webinars
* Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Trainer
* Feedback sessions to discuss progress
* Obtain Functional Skills in English and maths (if you don't already have GCSE or equivalent)
* 30 hours paid work every week
BENEFITS FOR M&B STAFF:
* Love eating out? You'll love it even more with a massive 33% discount across all our brands. Whether its date night at Miller & Carter or family roast at Toby Carvery, we've got you covered
* Never a dull moment - fun, laughs and lifelong friends!
* Funded qualification up to degree level
* Charity is important to us. From the company charities to the one which is close to your heart; you can choose how to give something back
* Enjoy a 33% discount off a cosy stay at our Inn Keepers Lodges
* On top of all this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares!
Wage will be:
* 16-20-year-olds: £10 per hour
* 21+ year-olds: £12.21 per hour
At Mitchells and Butlers, you will be working towards a Production Chef level 2 Apprenticeship standard over the course of 15-months.
Where you'll work
629 Rayleigh Road
SS9 5HU
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LIFETIME TRAINING GROUP LIMITED
Training course
Production chef (level 2)
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.
Training schedule
Production Chef Apprenticeship Level 2 including Functional Skills in maths and English.
* A mixture of face to face and skype/phone catch ups every 4 - 6 weeks
* A mixture of on and off the job training, including workshops and webinars
* Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Trainer
* Feedback sessions to discuss progress
Requirements
Desirable qualifications
Other in:
None required (grade None required)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
* Team Working
* Organisation Skills
Other requirements
The closing date is just a guide, if a suitable candidate is found before the closing date, then the vacancy may close early.