Apprentice Commis Chef

Prepare and cook dishes to company standards, ensuring quality and consistency Work collaboratively with the kitchen team to maintain smooth service during busy periods Uphold hygiene, safety, and compliance standards at all times Assist with stock control, ordering, and kitchen organisation Support and mentor junior team members, helping them develop their skills

Train as a Commis Chef at The Old Mill, gaining hands‑on kitchen experience while completing your Level 2 apprenticeship with HIT Training. You’ll learn core cooking skills, work in a fast‑paced team, and build a strong foundation for progression across Shepherd Neame, supported by Sheps Spirit and Pride and Passion.

Commis Chef Level 2. Training will take place in the workplace, supported by regular one‑to‑one sessions with a HIT Training coach, plus online study.

On successful completion, apprentices can progress into a full‑time Commis Chef role, with opportunities to advance to Chef de Partie and further kitchen positions across Shepherd Neame’s pubs and hotels. There is also a clear route into permanent employment and wider career development within the company.

Based in the medieval market town of Faversham in Kent, Shepherd Neame is an independent family business that has the distinction of being Britain’s oldest brewer. We can trace Shepherd Neame’s rich history back as far as 1698, and the history of brewing beer on our grounds in Faversham extends back even further. The company operates a fully integrated business model, encompassing brewing, hospitality, and retail.

It produces a diverse range of award‑winning ales, lagers, and specialty beers, including well-known brands such as Spitfire, Bishops Finger, and Whitstable Bay, alongside licensed international lagers. In addition to brewing, Shepherd Neame owns and operates an extensive estate of around 280–300 pubs, hotels, and inns, located primarily across London and the South East of England.

These venues provide food, drink, and accommodation, forming the core of the company’s revenue through its retail pub and hotel operations.

Applicants must be comfortable working in a fast‑paced kitchen, handling hot equipment, and standing for long periods. Evening and weekend shifts are required.

Staff discounts, early wage withdrawal, mental health support, pension plan, flexible working, and career development.