Summary
At Thatchers, we’re proud to call The Railway Inn Cider House and Restaurant our home where it allows us to showcase our world-class cider range, as well as an award-winning eatery in the heart of Sandford. Our menus change frequently to showcase the best seasonal and local produce. We take pride in ourselves, our food and cider.
Wage
£20,800 a year
Training course
Commis chef (level 2)
Hours
Rotation working 5 days out of 7 in the week. This will include shifts working over weekends, early shifts & late shifts on a rotational basis. Shifts TBC. 30 minute break
40 hours a week
Possible start date
Monday 1 September
Duration
1 year 6 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
As a Commis Chef Apprentice at The Railway Inn, you will be working full-time, on-site in the heart of the kitchen, alongside attending monthly masterclasses at Weston College, learning new techniques and skills.
Our kitchen is fast-paced and busy. As an apprentice, you’ll be a valuable team member, preparing fresh produce for the day’s services, working through orders, and plating up. The aim is for you to progress across each station (such as sauces, desserts, etc.) and eventually take the lead. We encourage creativity and teamwork in designing the menu, working on themed events, as well as cider and food pairing.
You will work across all sections of the kitchen, including:
* Larder
* Desserts
* Sauces
* Grill
* Pass
* Various methods of food preparation
* Maintain exceptional hygiene standards
Where you’ll work
Myrtle Farm
Station Road
Sandford
North Somerset
BS25 5RA
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
WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION
Your training course
Commis chef (level 2)
Equal to GCSE
Course contents
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
Your training plan
* You will be pursuing a Level 2 Apprenticeship Standard as a Commis Chef
* As part of this program, you will attend college as instructed by the training provider, and an assessor will conduct on-site observation to evaluate you progress
* At the conclusion of your program, your qualification will be assessed through an End Point Assessment
Requirements
Desirable qualifications
GCSE in:
* English (grade 4/C)
* Maths (grade 4/C)
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
* Team working
* Creative
* Initiative
* Resilience
* Flexibility
Other requirements
Assessment Day & Interviews: Tuesday 8th April 2025. Must live in a reasonable commutable distance to The Railway Inn, as this role is based full-time on site. This role is based full-time at The Railway Inn and will include shift work involving weekends on a rotational basis.