CHEF APPRENTICE

Location: Derwent Bank, Portinscale, Nr Keswick, Cumbria, CA12 5TY
Contract: Full Time, 40 Hours per week
Salary: £12.21 per hour
Reporting to: Head Chef
Employee Benefits: Equal share of tips paid monthly | Free Uniform | 28 Days Holiday pro rata inclusive of bank holidays | Pension Contributions | Volunteer Day | Group Life Assurance | Cinema Discounts | Online Shopping Discounts | Cycle to work Scheme | Discounted Gym Membership | Virtual GP | Health & Wellbeing Support 24/7 Helplines with access to trained counsellors for support on Mental Health, Relationships, Work, Stress, Bereavement, Finances, Childcare and much more | Exclusive discounts on our holidays for you, your friends and family | Annual familiarization visit at any of our country houses for you and your family

ABOUT YOU:

We are very excited to be recruiting the next generation of chefs into our country houses and would love to hear from you if you are passionate about carving a career as a chef. We are looking for aspiring chefs who are enthusiastic, passionate about cooking, dedicated to learn and able to work as part of a team. If this is you, then we would love to hear from you.

At our Derwent Bank Country House, we accommodate up to 66 guests, providing guided and self-guided walking tour holidays. As part of your Level 2 Production Chef Apprenticeship, you will work as part of our kitchen to prepare and serve a diverse food offering. This includes breakfast, packed lunches, and a three-course evening meal served banqueting style.

Your apprenticeship will span 15 months and includes:

• On-site training with a dedicated Regional Trainer visiting once per month
• Monthly challenges to develop your knowledge
• Group workshops and supplier visits to enhance your learning experience

With full support throughout your journey, you will gain valuable skills in areas such as knife techniques, stock control, the preparation of sauces, vegan dishes, fish, poultry, kitchen management and much more.
Our kitchen operates uniquely, as we always know in advance how many guests we will host each week, and mealtimes are fixed. This allows us to plan menus ahead of time and manage pre-orders for both lunch and dinner efficiently.