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Our live vacancies offer a diverse range of positions across various industries, providing the perfect launchpad for your career. Whether you’re just starting out or looking to enhance your skills, our apprenticeships combine hands-on experience with top-notch education, ensuring you gain the knowledge and expertise needed to excel in your chosen field.

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Production Chef Apprentice

Summary

Join The Atrium in Brigg as a Production Chef apprentice. You’ll learn to prepare, cook and present dishes to a high standard while supporting daily kitchen operations. Gain real workplace experience and industry-recognised training to start your career in professional catering.

Posted date: 4th September 2025
Employer: ATRIUM RESTAURANT BRIGG LTD
Location: Brigg (DN20 8LD)
Wage: £11,778 a year
Training Course: Production chef
Hours: 30 hours per week. Shift patterns tbc. Operating hours Monday - Friday 9.30am - 3.30pm, Saturday 9.30am - 3.30pm 5.30pm - 11.30pm
Possible Start Date: 22nd September, 2025
Duration: 12 months
Positions Available: 2

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

Prepare, cook, and present a variety of dishes in line with The Atrium’s standards and recipes
Support chefs in the smooth running of the kitchen, including set-up and service
Learn and apply correct food safety, hygiene, and allergen control practices at all times
Assist with portion control, stock rotation, and reducing food waste
Develop skills in knife work, cooking techniques, and plating under the guidance of experienced chefs
Help with cleaning schedules to maintain a safe, organised, and hygienic kitchen environment
Work effectively as part of the kitchen team, communicating clearly and supporting colleagues during busy service
Contribute ideas for menus and dishes as your skills and confidence grow
Gain hands-on experience while working towards the Production Chef Apprenticeship standard

Where you will work

Atrium, Market Place, Brigg, DN20 8LD

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

TEC Partnership

Your training course

Production chef

Equal to Level 2 (GCSE)

This apprenticeship is delivered wholly in the workplace; the successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless maths or English is required as part of the apprenticeship.

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

Level 2 Production Chef Standard
A bespoke programme of technical and vocational training
Functional skills in maths and English (*if applicable)

Qualifications

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
Number skills
Logical
Team working
Creative
Initiative
Patience

Other requirements

Prior to applying, please ensure you are able to get to and from this workplace within the operating hours. Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and maths. You will receive one to one Information, Advice and Guidance with one of the Learner Engagement Team.

About the provider

Atrium is set in stunning surroundings within The Angel Building in Brigg’s Market Place inside a Glass Atrium with Palm Trees and Chandeliers with seating in Lloyd Loom Chairs. All our meals are freshly prepared using locally sourced produce. We are open Monday to Saturday 9.30am – 3.30pm and we also have our acclaimed taster menu evenings throughout the month.

After this apprenticeship

Possible permanent contract upon successful completion of the apprenticeship and further enhanced industry-based training
An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence
Transferable skills that are invaluable in the wider world of work

Ask a question

The contact for this apprenticeship is:

ATRIUM RESTAURANT BRIGG LTD

Claire Lilliendahl

[email protected]

The reference code for this apprenticeship is VAC1000339974.

How to apply

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

Closing date

15th September, 2025

Customer Hospitality Apprentice

Summary

Join The Black Horse Inn as a Front of House Apprentice! You’ll greet guests, serve food and drinks, and help create a great atmosphere. If you’re sociable and enjoy making people, feel at home, this could be the ideal first step into an exciting hospitality career.

Posted date: 4th September 2025
Employer: The Black Horse Inn
Location: LOUTH (LN11 9TJ)
Wage: £11,778 to £19,047.60 a year
Training Course: Food and beverage team member
Hours: 30 Hours per week. Hours of work can vary slightly, and will be flexible between the opening times of: Wednesday to Saturday: 10.00 - 15.00 and 17.00 - 23.00 Sunday: 10.00 - 16.30 Monday - Closed Tuesday - Closed
Possible Start Date: 6th October, 2025
Duration: 15 Months
Positions Available: 1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

At The Black Horse Inn, we’re passionate about delivering a warm welcome and outstanding food, all crafted from fresh, local ingredients in our family-run pub. As part of our front-of-house team, you’ll gain hands-on experience across all aspects of food and drink service, with full guidance and support.

If you’re 18 or over, you’ll also be introduced to bar duties, including cellar maintenance and line cleaning.

Your key duties will include:

Greeting guests, taking orders, and serving food and drink with a friendly, professional approach
Learning to work behind the bar (for those aged 18+), including pouring drinks and caring for cask ales
Setting up service areas, including preparing tables and topping up condiments
Becoming familiar with the menu and daily specials to confidently assist with guest queries
Upselling menu items and making recommendations to enhance the customer experience
Keeping service areas clean, tidy, and well-stocked throughout the shift
Polishing cutlery and ensuring all presentation standards are met before service
Following all food safety and allergen procedures during preparation and service
Handling payments accurately and in line with company procedures
Working closely with colleagues to keep service running smoothly
Monitoring stock and supporting with replenishment and stock rotation
Responding to customer feedback and passing on concerns when needed
Taking part in training and development activities to build your skills
Contributing ideas in team meetings to help improve service delivery
Maintaining high standards of personal appearance, punctuality, and conduct
Supporting general duties and stepping in where needed to help the wider team

This is a great opportunity to grow your hospitality career in a welcoming and professional environment.

Where you will work

MAIN ROAD, DONINGTON ON BAIN, LOUTH, LN11 9TJ

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

TEC Partnership

Your training course

Food and beverage team member

Equal to Level 2 (GCSE)

Course contents

Serve food and beverages to individual business standards.

Identify opportunities and apply techniques to increase sales and improve customer experience.

Tailors communication techniques to meet customer needs and build rapport.

Maintain a safe, hygienic, and secure working environment.

Comply with health and safety legislation, regulations, guidelines and procedures.

Follow food safety and allergen legislation and procedures applicable to own role.

Use technology and equipment in line with business policy to meet customer needs.

Handle transactions and payments securely.

Work as part of a team to ensure that the products and services are delivered on time and in line with business needs

Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.

Use professional methods of communication that are tailored to different situations, and individual and team needs.

Manages own time and workload, prioritising tasks.

Maintain and rotate stock according to life cycle and business processes.

Ensure equipment and technology faults and maintenance issues are reported promptly.

Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.

Keep up to date with changes to products and processes.

Uses feedback to improve own performance.

Reduces the waste of resources, taking sustainability into account, in line with business expectations.

Follows and supports equity, diversity and inclusion legislation and principles.

Participate in team briefings, implementing instructions, and offering input or feedback where relevant.

Serve food and beverages to individual business standards.

Identify opportunities and apply techniques to increase sales and improve customer experience.

Tailors communication techniques to meet customer needs and build rapport.

Maintain a safe, hygienic, and secure working environment.

Comply with health and safety legislation, regulations, guidelines and procedures.

Follow food safety and allergen legislation and procedures applicable to own role.

Use technology and equipment in line with business policy to meet customer needs.

Handle transactions and payments securely.

Work as part of a team to ensure that the products and services are delivered on time and in line with business needs

Deal with or escalate issues that impact service and customer experience, and implement any instructions given by supervisor.

Use professional methods of communication that are tailored to different situations, and individual and team needs.

Manages own time and workload, prioritising tasks.

Maintain and rotate stock according to life cycle and business processes.

Ensure equipment and technology faults and maintenance issues are reported promptly.

Check customers are satisfied with products and services through questioning and act on feedback in line with business procedures.

Keep up to date with changes to products and processes.

Uses feedback to improve own performance.

Reduces the waste of resources, taking sustainability into account, in line with business expectations.

Follows and supports equity, diversity and inclusion legislation and principles.

Participate in team briefings, implementing instructions, and offering input or feedback where relevant.

Your training plan

Food and Beverage Team Member Level 2.

All training for this apprenticeship will take place in your workplace. A dedicated Vocational Trainer will visit approximately once every four weeks to create a personalised learning and development plan, setting out a schedule of training activities and objectives.

You will complete a combination of on-the-job and off-the-job training, including workshops, face-to-face sessions, and the development of a portfolio of practical evidence. You’ll receive ongoing support from your colleagues, along with continuous mentoring and training to help you develop a wide range of food and beverage service skills.
Your progress will be reviewed every 8 to 12 weeks with your Manager and Trainer.

Qualifications

Desired qualifications

GCSE English (Grade 3/D) desirable
GCSE Maths (Grade 3/D) desirable

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
Number skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience
Professional
Smartly presented
Keen to learn
Friendly
Talkative
Outgoing
Awareness of food safety

Other requirements

The Black Horse Inn is located in the rural village of Donnington on Bain – Main Road, Donington on Bain, Louth, Lincolnshire, LN11 9TJ. Please check the location and ensure you would be able to reliably travel to and from work on a daily basis.

About the provider

The Black Horse Inn is a charming 18th-century country pub with rooms, nestled in the picturesque village of Donington on Bain in the heart of the Lincolnshire Wolds (a designated Area of Outstanding Natural Beauty). A family run pub, owned and managed by Adam and Victoria Garnade since 2015, the inn is known for its warm, welcoming atmosphere and strong ties to the local community. Adam, a classically trained chef with experience across the UK and Europe, leads the kitchen with a passion for using fresh, seasonal and locally sourced ingredients. The menu changes regularly and includes daily specials, offering a fantastic opportunity to learn a wide range of techniques and styles. The pub is also known for its excellent real ales and wines, with produce from nine local microbreweries regularly featured. With eight comfortable en-suite rooms, the inn is popular with visitors exploring the area, attending local events, or visiting attractions such as Cadwell Park and Market Rasen Racecourse. The Black Horse prides itself on exceptional food, great service, and a supportive team environment.

After this apprenticeship

This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of food and beverage service skills. The apprenticeship will lead to a permanent job role, and possible internal progression for the right candidates.