Apprenticeship Chef (Professional Cookery) - The Pheasant Inn

Background to Employer: The Pheasant Inn

The Pheasant is a family run free-house owned by the Jones family since 2005. Whilst we are a small establishment, we are very busy with both local and tourist trade. We are food led and aim to deliver a consistent high standard of both food and service. Our TripAdvisor reviews are something we’re very proud of and are ranked second in the Grange-over-Sands area (no. 1 is L’Enclume, a Michelin starred restaurant.) Our menu is very traditional featuring pub classics such as fish and chips and Cumberland sausages. We differentiate ourselves from the competition through the use of fresh, high quality and local produce. The menu additionally features many fresh fish specials, pies and confit of duck. The majority of our dishes are prepared from scratch on the premises so any aspiring chef can expect to considerably expand their knowledge and skillset. The specials menu changes weekly and allows for frequent input and creativity focused around the best of seasonal produce with consideration being paid to the level of trade and viability. We are a close knit team with four family directors and around twenty full and part time staff. The kitchen is led by a head chef working alongside three other chefs and three kitchen assistants. There is a sense of family and genuine care in the workforce for both the business and each-other. Our staff turnover is comparatively low with many of our staff working with us for years. The location of The Pheasant is in the idyllic South Lakeland village of Allithwaite. Transport links are good served by public transport including rail. The nearest station is Kents Bank, a fifteen minute walk to the pub.

Brief overview of the role: The Pheasant are recruiting an apprentice or a newly qualified chef to join our friendly team. We are seeking somebody enthusiastic and eager to learn. Experience is not necessary as you will receive on the job training in addition to your learning at college, The candidate must be able to cope in a fast paced environment.

Vacancy description

The candidate must be able to cope in a fast paced environment and able to maintain high standards and deliver consistently.

As an apprentice you will be responsible for the tasks you are given by more senior staff. The senior staff will be there to supervise, support and advise as necessary. On a day to day basis, you can expect to undertake the following tasks;

  • Kitchen preparation and organisation. This involves setting up the kitchen ready for service by ensuring equipment is in good working order and switched on, dishes and specials are prepared for serving, fridges and freezers are sufficiently stocked, orders are checked and stored. Planning should take place in order to organise upcoming events, specials and service.
  • Menu ideas. Input will be given to the planning of menus and specials. This is ongoing and chefs should research and plan dishes regularly with the input of management.
  • Portion and wastage control. This is of upmost importance and care should be taken to minimise waste and goes hand in hand with organisation. Chefs should be aware of their stock and ensure dishes are created to use products that would otherwise go out of date. 
  • Maintaining a high level of cleanliness. Another vital aspect of the job to meet the requirements of environmental health and health and safety. The role is hands on and everyone is expected to play their part by adopting a clean as you go policy, washing pots and ensuring that the kitchen is clean and ready for service. Input into cleaning schedules is necessary on a daily basis.
  • Team working- all chefs must be able to work in a team and be able to rely on each other to play their part. They must be able to effectively communicate and coerce with front of house staff, management and the kitchen team.
  • Ordering- it is essential to get the ordering right to ensure waste is kept low but also to ensure customer demand and satisfaction is met. This involves assessing previous trends, considering future bookings and completing stock and order documentation. 

You can expect a generous hourly rate, inclusion in bonus and pension schemes (subject to requirements) and an equal share of considerable gratuities. In addition paid holidays and two days off weekly. You will learn from experienced chefs and will develop your knowledge and skill-set. Wages will be renegotiated as you prove yourself as a valued team member. Transport links to the pub are good and are served by local transport. The nearest train station is Kents Bank, a 15 minute walk from the pub. One of our long serving chefs has used this service from Barrow for around five years. Help to find accommodation if necessary would be provided.

Requirements and prospects

Desired skills:

The ideal candidate should be;

  • Eager to learn from our experienced chefs, accepting and valuing their opinion and experience. 
  • A good communicator, confident to express themselves and to converse with the team. 
  • Able to cope in a fast paced environment as we are a very busy establishment which demands you to keep calm, prioritise and focus on your work.
  • Able to maintain high standards at all times to meet customer expectations and live up to our reputation.
  • To deliver consistently by working to the required level. 
  • Be smart in appearance to maintain a professional image. 

Personal qualities:

  • Our ideal candidate would be a highly motivated, hardworking and friendly team player.
  • They should be eager to learn new skills, able to accept constructive criticism and be confident to ask relevant questions and to put their ideas forward.
  • They would take genuine pride in their work and be keen to uphold our well-earned reputation and standards through their professionalism and dedication.

Qualifications required:

  • Qualifications are not essential as you will be provided with on the job training and college education. Relevant qualifications such as Food Hygiene are however valued.

Future prospects:

Apprentices can expect to gain a wealth of experience in a reputable establishment. Upon successful completion of their apprenticeship they can expect to start their kitchen career progression and can earn more senior roles. We like to see apprentices progress and to play a permanent and valuable part in our successful business. Previous apprentices have been long serving and have enjoyed their time with us.

Things to consider:

Candidates should consider the following factors:

  • Unsociable hours.
  • Long periods of standing.
  • Stressful periods.


The Hospitality Apprenticeship is a 12-18 month programme. 

The Apprenticeship has a variety of routes for people working within the Hospitality Industry. The Apprentice Framework includes the Level 2 Diploma in Professional Cookery, Food and Beverage Service, Housekeeping, Hospitality Services or Front of Office which are competency based qualification. The Diploma has a variety of mandatory units including Health, Safety and Security, Effective Working Relationships, Food Safety, and Customer Care. The learner then chooses from a selection of optional units relevant to their chosen route and workplace. 

The Framework also includes a Technical Certificate which is the Level 2 Certificate in Hospitality Practices and Principles.

Part three of the framework includes Functional Skills in English and Maths are also part of the framework . (Previous qualification in English and Maths can form exemptions for the function skills).

What will I learn?

Skills and knowledge will be delivered in the following areas:

- Health Safety and Security
- Effective working Relationship
- Customer Service

Specific skills will also be developed in your chosen route:
- Professional Cookery
- Food and Beverage Service
- Front of House
- Housekeeping
- Hospitality Services

Additional Training: 
Basic induction training to ensure health and safety and good practice, Continual support and instruction alongside business requirements likely to include; Kitchen preparation and organisation, menu ideas, portion and wastage control, maintaining a high level of cleanliness, team working and ordering. In addition to day release to college to follow curriculum. 

Hours of work:

Working hours are likely to average around 40 hours weekly across 5 to 6 days including day release to college.


£210.00 p/w


Flookburgh Road Grange-Over-Sands LA11 7RQ

Closing date:

20 Sep 2017

How to apply: