Summary
Simpson Group is one of the UK’s leading printers of retail point of purchase displays. We are looking to strengthen and support our on-site kitchen through an apprenticeship position in a positive, learning environment. The candidate will enjoy working with, as part of a team and learning from an experienced cook in a lively kitchen setting.
Wage
£11,648 a year
This will increase in line with NMW changes from April 2025 Depending on age and experience, we may consider paying more than Yr 1 apprenticeship wage
Training course
Production chef (level 2)
Hours
Monday to Friday, 7.30am - 3.00pm with 2 x 15-minute unpaid breaks.
35 hours a week
Possible start date
Saturday 1 March
Duration
1 year
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
* Maintain excellent standards of personal, food and kitchen hygiene
* Ensure compliance to procedures, menu specifications and recipes
* Produce food meeting portion controls and budgetary constraints
* Adapt and produce dishes to meet special dietary, religious and allergenic requirements
* Follow, complete and maintain production schedules, legislative and quality standard documentation
* Use specialist kitchen equipment
* Communicate internally and externally with customers and colleagues
* Commit to personal development activities
Where you’ll work
Influence Park
Rutherford Road
Stephenson
Washington
NE37 3HX
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
LIFETIME TRAINING GROUP LIMITED
Your training course
Production chef (level 2)
Equal to GCSE
Course contents
* Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
* Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
* Take responsibility for the cleanliness, organisation and smooth running of the work area.
* Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.
* Operate within all regulations, legislation and procedural requirements.
* Complete and maintain documentation to meet current legislative guidelines.
* Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
* Work in a fair and empathetic manner to support team members while offering a quality provision.
* Work to ensure customer expectations are met.
* Work collaboratively to uphold the vision, values and objectives of the organisation.
* Use technology appropriately.
* Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
* Identify own learning style, personal development needs and opportunities and take action to meet those needs.
* Use feedback positively to improve performance.
Your training plan
* You will work towards achieving you Level 2 Production Chef qualification
* Practical training will take place in house at our HQ Building in Stephenson, Washington, with time off the job allowed for theoretical studies and E-Learning
Requirements
Essential qualifications
GCSE or equivalent in:
* English, Maths (grade 4 or above)
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
* Team working
* Creative
* Non judgemental
Other requirements
The candidate will enjoy working with and learning from an experienced cook, whilst covering 9 programme modules from Production Chef L2: Introduction to Hospitality, Kitchen Operations, All About My Business, Personal Development & Performance, Legal and Governance, Nutrition, People in My Business, Food Safety and My Team.