Level 2 Commis Chef Apprenticeship - No5 Dining Wirksworth

About the Employer

No.5 Market Place is built on a simple idea: cook well, treat people kindly, and be part of the community we serve.

We believe:

• Food should be exciting but accessible
• Hospitality should feel genuine, not scripted
• Kitchens should be calm, respectful places to learn
• Restaurants should contribute to their town, not just trade in it

You’ll see local artwork on our walls, regional producers on our menus, and familiar faces at the tables.

No.5 is a place to eat well, relax, and feel at home, whether you’re joining us for lunch, dinner with friends and family, or celebrating something special.

Wherever possible, we work with local growers, farmers, producers and independent suppliers, building menus around what’s seasonal and at its best.

Supporting local businesses and creating strong relationships within the community is an important part of who we are and how we operate every day.

Whether you’re joining us for a relaxed lunch, evening tasting menu or special occasion, we look forward to welcoming you to No.5 Market Place in the heart of Wirksworth.

About the Role

No.5 Market Place is a fresh‑food, independent restaurant with a strong reputation for seasonal cooking, calm kitchen culture and high standards. We’re offering a Commis Chef Level 2 apprenticeship for someone passionate about food and ready to begin their professional chef journey.

As our apprentice, you will learn core skills including knife work, prep, cooking during service, food safety, allergens, stock rotation and section organisation. You’ll work with fresh, seasonal ingredients, work across menus that change with the seasons, gain experience across all areas of the kitchen, and be supported by an experienced team who value mentoring and development.

This role is ideal for someone enthusiastic, reliable and keen to build confidence in a real working kitchen. No prior experience required - just a positive attitude and willingness to learn.

During your apprenticeship, as a Commis Chef, you will receive structured, hands‑on training across all areas of a professional kitchen. You will learn by working alongside experienced chefs, gradually building confidence, speed and independence.

Training includes:

• Foundational kitchen skills such as knife work, safe food handling, prep techniques, stock rotation and daily hygiene routines.
• Cooking and service experience across hot, cold and garnish sections, including roasting, sautéing, frying, baking, making sauces and plating dishes during live service.
• Professional kitchen organisation including section setup, cleaning schedules, allergen management, communication, teamwork and maintaining standards during busy periods.

Training is delivered in a supportive, calm environment with regular mentoring, feedback and opportunities to take on more responsibility as skills develop.

Tasks will include:

Kitchen Preparation
Supporting the team with morning setup: organising sections, preparing fresh ingredients, weighing, chopping, labelling, and completing daily hygiene and safety checks.

Learning Core Cooking Skills
Practising knife skills, cooking methods (roasting, sautéing, frying, baking), making sauces, stocks and dressings, and helping chefs during service on hot and cold sections.

Service Support
Assisting during lunch and dinner service: plating dishes, maintaining a clean section, communicating with the team, and working calmly under pressure.

Food Safety & Allergen Procedures
Following EHO standards, completing cleaning routines, managing cross‑contamination risks, and learning professional allergen awareness.

Stock & Deliveries
Helping with deliveries, checking quality, rotating stock, and keeping fridges and dry stores organised.

College Learning & Development
Completing apprenticeship tasks, attending college days, building a skills portfolio, and receiving mentoring from experienced chefs.

Working week approx 30-40 hours (College day every Tuesday in Buxton):

• Wednesday: 4pm – close (evening service)
• Thursday: 4pm – close (evening service)
• Friday: 4pm – close (evening service)
• Saturday: 10am – 3.30pm (lunch service) and/or 4pm – close (evening service)
• Sunday: 10am – 3.30pm (brunch/lunch service)

Benefits

Uniform Provided
Chef whites and aprons supplied, with replacements as needed.

Staff Meals
Fresh, seasonal staff food provided during shifts.

Share of Tips
Access to our fair and transparent tips system, shared across the team.

Supportive Training Environment
Calm, structured kitchen culture with mentoring from experienced chefs.

Staff Discounts
Discount on food and drink when dining at No.5.

Progression Opportunities
Clear pathway to Chef de Partie roles for committed apprentices.

Entry Requirements

Maths and English at GCSE C/4 or better preferred 

About the University