Young’s has been awarded ‘employer provider status’, allowing the premium pub group to be an official ‘training provider’ for apprentices.
The move will allow Young’s to deliver all its training in-house, opening the doors of its Chef Academies to over 75 apprentices this year.
The status means Young’s can also leverage funds paid to the UK government’s Apprenticeship Levy for the training process itself, contributing over 0.5% of its annual payroll to invest and develop vital kitchen talent internally.
Two new Chef Academy Programmes have been launched, with a kitchen-load of apprentices receiving on-the-job training and development to equip them with the knowledge and skills required to deliver Young’s core food values.
Jo Mears, head of apprenticeships at Young’s, said: “Gaining employer provider status means we can deliver in-house training and high-quality apprenticeships that are aligned to Young’s core values and tailored to the needs of our business. The Chef Academies will harness and develop talent from within and, with the continued support a dedicated team, we know apprentices will flourish and grow their careers with us.”
Two programmes have been created and will run for 18 months, based at the Young’s Food Development and Learning Centre in Wandsworth.
The apprenticeships are split into two levels. Level 2 gives commis chefs the opportunity to gain practical experience in cookery and business, equipping them with the skills and behaviours to deliver fresh seasonal food of the highest standards and to progress their careers.
The level 3 programme, meanwhile, focuses on advancing knowledge across a wide range of skills including business, people leadership, management, hospitality and customer service. This programme helps emerging chefs take their first steps into leadership and prepare for a future role as head chef.
Mears concludes: “It is widely acknowledged that there is a shortage of talented chefs in the UK and the Apprenticeship Levy help us create significant opportunities for individuals hungry to learn and develop. We will never compromise on our British menus featuring impeccably sourced seasonal ingredients and our Chef Academies allow us to develop and grow our pool of talented chefs, providing them with the skills to create, cost and produce their own dishes in line with Young’s ethos.”