We’re looking for Apprentices to join the family. With 40 years’ experience in developing some of the very best of Nottingham’s chef and front of house talent, Perkins Family can offer a truly one-of-a-kind work-based apprenticeship.
Working alongside an experienced and highly skilled team within the beautiful rural surroundings of Perkins and The Carriage Hall, you have the opportunity to learn and develop skills that will allow you to springboard into a distinguished hospitality career. With a mixture of restaurant and events catering experience combined with using top quality food and drinks, each apprentice will gain all the practical tools they will need for the future.
Currently we are working in partnership with New College Nottingham (NCN) and are able to offer a training package which enables you to achieve a Commis Chef NVQ qualification.
How it works...
Over a period of 18 months, you would be completing the course whilst working at the Perkins and The Carriage Hall venues for a minimum of 30 hours per week (maximum 40). Your on-the-job training is combined with college tutor visits every 6 weeks.
At the end of the apprenticeship, those who have passed their qualification and have shown the standard and commitment we require will be offered the opportunity to continue their professional careers with Perkins Family or with our sister venues at baresca family.
Those aged 19 and under will be paid £6/hour whilst training. Those aged 20 and over will be paid minimum wage. Apprentices are entitled to gratuities (at discretion of Head Chef), meals whilst on duty, and a discount card to use at our other venues, baresca & escabeche.
Please note, working in the hospitality industry means early mornings and late nights, so please consider your transport arrangements.
A testimony from Matt
“I worked at Perkins between September 2017 and January 2020 during which time I completed a Commis Chef apprenticeship through a scheme affiliated to the University of Birmingham. I gained a distinction in all four skills examined and this is testament to the culinary experience and training I received whilst working in such a vibrant, busy and lively environment.
The staff at Perkins liaised effectively and closely with the university and this helped me at each stage of the course to understand what was required and the standard which needed to be reached to perform well. As my results showed, I learnt a lot in a very short time and I was constantly monitored by a tutor who visited the restaurant regularly.
I learnt so much from Jason and Robin who taught me a great deal through their in-depth training and their own expertise. Perkins benefits from having its own smokehouse and that allowed me to gain an insight into another style of food preparation. Additionally, the fact that Perkins is a wedding venue meant that I was also able to learn about food preparation and cooking for large-scale events. Working as part of a chef's brigade was extremely beneficial to me and also challenging. I was able to thrive and learn from talented chefs dedicated to their craft and also willing to pass on their knowledge whenever I asked for help. It was rewarding to be part of a team who always wanted to ensure the guests came first. I really enjoyed my time at Perkins and would have no hesitation recommending this great experience!”