byLifetime Training

Apprentice Chef - Swallows Return

£136.50 - 261.60 per week
  1. Full Time
  2. Chef Apprenticeships
  3. Vintage

Location:

West Worthing
Closing date22.08.2020
byLifetime Training

As an apprentice Chef at Vintage Inns, 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)

- 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 National Minimum Wage for your age:

- 16-17 years old - £4.55 an hour

- 18-20 years old - £6.45 an hour

- 21-24 years old - £8.20 an hour

- 25+ years old - £8.72 an hour

Simon Whitfield, Kitchen Manager
The opportunities a kitchen career with Mitchells & Butlers can unlock for you...

** DEFAULT postresults.teaserlabel - en-GB **

Kitchen

** DEFAULT postresults.contenttypelabel - en-GB **

Blog

** DEFAULT postresults.publishdate - en-GB **

1/6/2020

** DEFAULT postresults.summarylabel - en-GB **

  Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.      133 When did you join Mitchells & Butlers and why did you join?I think it was 13th August 1989 when I started at Mitchells & Butlers. I joined straight out of school. I was not very academic and wasn’t much for the classroom, so the on the job training really appealed to me. How does it feel to reach 30 years of service?Old! But seriously, I feel very proud of the fact I have achieved this. Originally It was my intention to only stay for a couple of years while I trained. But honestly, I really don’t know where the time has gone. It feels like yesterday was my first day. Tell us a little bit about your career journey.I started out training to be a Grill Chef and learned the basics of running the kitchen. After I learned the ropes, I was promoted to be a Second Chef and a few years later I moved into the Head Chef role. During this time, I branched out and learned how to run the bar and restaurant so that I could work in every department. I then progressed into the Assistant Manager role, and it was during this time I started working in different businesses, gaining valuable experience.After a few years of working in different businesses, I decided I wanted to settle in one business. So, when the Kitchen Manager job was available at Toby Carvery Festival Park I came back and have been working with the team since 2005. Since then, I made the jump to become an Accredited Kitchen Manager. What has been your favourite moment over the last 30 years?There have been so many but meeting my partner and the mother to our 2-year-old son was the best. Also, I’ve made so many lifetime friends over the years. What is it about Mitchells & Butlers that has made you want to stay for 30 years?For me, the people have been the most important thing. The guys I have worked with over the years have become family really. Lifetime friends that support you through thick and thin, the good times and the bad. Because of them sometimes it didn’t even feel like work, it’s more of a hobby you get paid for.Also, company stability. I have never been out of work, worried about money and the job has paid for me to travel the world with my mates. It’s paid for my home and the life me and my family have today. What’s your favourite part of your role now?The variety of being an Accredited Kitchen Manager is great. I’ve been able to get involved in so many different parts of the company, whether that’s helping other restaurants, training the next generation of Kitchen Managers, or working with Alison Bradbury, Head of People, on Kitchen retention in Toby Carvery. I’ve even been able to help pilot for new menus. What would be your advice for someone looking to pursue a kitchen career?Be prepared to work hard. If you pick a kitchen role then don’t accept second best. Be a team player and most importantly look after your team and they will look after you. Some of my best team members have been with me for 15 years. To find out more about kitchen opportunities at Mitchells & Butlers, head over to our kitchen roles.

** DEFAULT postresults.teaserlabel - en-GB **

Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.

Find out more
Jess Birch

by

Jess Birch

Jess Birch

by

Jess Birch

** DEFAULT listwidget.posts-readmorebutton - en-GB **
--posts

Our stories

Simon Whitfield, Kitchen Manager
The opportunities a kitchen career with Mitchells & Butlers can unlock for you...

** DEFAULT postresults.teaserlabel - en-GB **

Kitchen

** DEFAULT postresults.contenttypelabel - en-GB **

Blog

** DEFAULT postresults.publishdate - en-GB **

1/6/2020

** DEFAULT postresults.summarylabel - en-GB **

  Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.      133 When did you join Mitchells & Butlers and why did you join?I think it was 13th August 1989 when I started at Mitchells & Butlers. I joined straight out of school. I was not very academic and wasn’t much for the classroom, so the on the job training really appealed to me. How does it feel to reach 30 years of service?Old! But seriously, I feel very proud of the fact I have achieved this. Originally It was my intention to only stay for a couple of years while I trained. But honestly, I really don’t know where the time has gone. It feels like yesterday was my first day. Tell us a little bit about your career journey.I started out training to be a Grill Chef and learned the basics of running the kitchen. After I learned the ropes, I was promoted to be a Second Chef and a few years later I moved into the Head Chef role. During this time, I branched out and learned how to run the bar and restaurant so that I could work in every department. I then progressed into the Assistant Manager role, and it was during this time I started working in different businesses, gaining valuable experience.After a few years of working in different businesses, I decided I wanted to settle in one business. So, when the Kitchen Manager job was available at Toby Carvery Festival Park I came back and have been working with the team since 2005. Since then, I made the jump to become an Accredited Kitchen Manager. What has been your favourite moment over the last 30 years?There have been so many but meeting my partner and the mother to our 2-year-old son was the best. Also, I’ve made so many lifetime friends over the years. What is it about Mitchells & Butlers that has made you want to stay for 30 years?For me, the people have been the most important thing. The guys I have worked with over the years have become family really. Lifetime friends that support you through thick and thin, the good times and the bad. Because of them sometimes it didn’t even feel like work, it’s more of a hobby you get paid for.Also, company stability. I have never been out of work, worried about money and the job has paid for me to travel the world with my mates. It’s paid for my home and the life me and my family have today. What’s your favourite part of your role now?The variety of being an Accredited Kitchen Manager is great. I’ve been able to get involved in so many different parts of the company, whether that’s helping other restaurants, training the next generation of Kitchen Managers, or working with Alison Bradbury, Head of People, on Kitchen retention in Toby Carvery. I’ve even been able to help pilot for new menus. What would be your advice for someone looking to pursue a kitchen career?Be prepared to work hard. If you pick a kitchen role then don’t accept second best. Be a team player and most importantly look after your team and they will look after you. Some of my best team members have been with me for 15 years. To find out more about kitchen opportunities at Mitchells & Butlers, head over to our kitchen roles.

** DEFAULT postresults.teaserlabel - en-GB **

Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.

Find out more
Jess Birch

by

Jess Birch

Jess Birch

by

Jess Birch

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