Apprentice In-House Chef

As an Apprentice Chef, you will support daily operations, masterclasses, and exclusive evening events Assist in prepping high-quality, seasonal ingredients for in-house dining events, guest chef takeovers, professional training days and culinary masterclasses Learn and maintain impeccable kitchen organisation, hygiene standards, and food safety protocols Develop a deep understanding of premium meats, traditional butchery cuts, and sustainable, farm-to-fork sourcing Work as part of our experienced catering butchery team, supporting all departments with the preparation and packing of our premium Yorkshire produce Work alongside Chef Greg to learn how new recipes, retail products, and trade menus are conceptualised and tested Support guest chef events while learning different ways of working and adapting to varying service demands

What we are looking for:

A genuine love for food, cooking, and learning about seasonal ingredients Eager to learn, reliable and punctual Great communication skills and a positive attitude, whether interacting within our team, trade guests, guest chefs, or masterclass attendees Flexibility. Must be available to work some weekends and evenings to support our schedule of supper clubs, guest takeovers, and in-house events

Training:
From September you will travel to Leeds City College (Print Works Campus) to study towards a L2 qualification one day per week (Wednesdays)

Training Outcome:

A full-time permanent contract is likely upon completion of the apprenticeship.

Employer Description:

Method at Sykes House Farm is a state-of-the-art
development kitchen. Backed by three generations
of Yorkshire farming and premium catering butchery,
Method is where food innovation happens.
Under the guidance of our Development Chef, Greg,
we host exclusive tasting menus with top-tier guest
chefs, run hands-on culinary & butchery masterclasses,
and design bespoke products for our trade customers.

Working Hours :
Predominantly Monday – Friday, daytime hours (circa 8.30am-4.30pm) but with regular evening and weekend shifts (lieu time will be offered back).

Skills:
Communication skills,Attention to detail,Presentation skills,Passion for cooking,Eager to learn,Flexible to evening/weekends