Production Chef Apprentice

Northern Skills Group; Tees Valley; On-site; GBP 80,000 - GBP 100,000; Full time

Job summary

A leading apprenticeship provider is recruiting for a production chef apprentice at a premier venue in Hartlepool. This role offers the chance to kickstart a career in professional cookery, learning essential skills in a busy kitchen and gaining hands-on experience. The ideal candidate will be committed to learning, physically fit, and able to handle manual tasks. Upon completion, there is potential for a permanent position as Assistant Chef, with ongoing training and development.

Qualifications

• Physically fit and able to handle manual tasks.
• Flexibility is essential to meet the needs of the business.

Responsibilities

• Practising knife techniques.
• Making stocks and sauces.
• Baking and preparing dishes.
• Assisting the Head Chef with special events.
• Following standard operating procedures.

Skills

Willingness to learn

Ability to work in a fast-paced environment

Education

GCSE in maths and English (grade 2 or above)

Job description

Northern Skills are recruiting on behalf of Larry's Lanes for a production chef apprentice. This apprenticeship is ideal for someone looking to kickstart a career in professional cookery. You’ll be immersed in the daily operations of a busy kitchen, learning everything from knife skills to menu planning.

Wage

£11,778 for your first year, then could increase depending on your age.

Hours

Shifts TBC. Must be available to work evenings, weekends, and holidays as required. 30 hours a week.

Application deadline: Saturday 11 April 2026.

Duration

1 year.

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

• Practising knife techniques
• Making stocks and sauces
• Baking and preparing dishes
• Taking on more complex tasks as you progress
• Cleaning and restocking the kitchen
• Assisting the Head Chef with special events
• Learning how to build a menu, including costings

Where you'll work

12-14 THE FRONT
HARTLEPOOL
TS25 1BS

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

• 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 well‑being 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.

Weekly online day release.

Requirements

GCSE in maths and English (grade 2 or above).

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Willingness to learn
• Ability to work in a fast‑pace

Other requirements

Physically fit and able to handle manual tasks. Kitchens can be warm and physically demanding. Manual handling of stock and equipment is required. Flexibility is essential to meet the needs of the business.

About this employer

Larry’s Lanes is Hartlepool’s premier destination for bowling, burgers, and good times. Our close‑knit team values collaboration and mentorship, ensuring you’ll receive personalised support and the chance to grow alongside experienced staff. We’re passionate about helping our team develop and learn new skills in a fast‑paced, fun environment.

Upon successful completion, we aim to offer the apprentice a permanent role as Assistant Chef, with continued development and on‑the‑job training.

The contact for this apprenticeship is: MIDDLESBROUGH COLLEGE.

The reference code for this apprenticeship is VAC2000011273.