Chef Apprenticeship

Chef Apprenticeship Orchard - Harvester - Bedford 1 Riverfield Dr (MK41 0UE) Closes in 23 days (Friday 22 May 2026) Posted on 24 April 2026 Print Contents Summary Work Training Requirements About this employer After this apprenticeship Ask a question Apply now Summary Join us at Harvester, the nation's family favourite for feel-good dining. Famous for our fresh rotisserie chicken and unlimited salad bar since 1983. Wage £16,926 a year Check minimum wage rates (opens in new tab) 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 29 May 2026 Duration 1 year 3 months Positions available 1 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 Harvester, 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 equivalents) 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: £10.85 per hour 21+ year-olds: £12.71 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 1 Riverfield Dr

MK41 0UE

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) Understanding apprenticeship levels (opens in new tab) 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 Chef Academy Production Chef Level 2 including Functional Skills in maths and English.

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. About this employer You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.

https:

//www.harvester.co.uk (opens in new tab) After this apprenticeship Ongoing support and development. Ask a question The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is

VAC2000028221.

Apply now Closes in 23 days (Friday 22 May 2026) After signing in, you'll apply for this apprenticeship on the company's website. Sign in or create an account