Summary
A great opportunity to join an award-winning high-class butcher shop and work with an enthusiastic team of craft butchers. You'll be able to perfect your knife skills working with locally produced, quality meat and game. You'll learn all aspects of butchery including full carcass breakdown, production of traditional and new cuts & sausage making.
Wage
£17,000 a year
Salary will be starting from £17,000. The maximum salary for this role will be £24,000
Training course
Butcher (level 2)
Hours
Tuesday to Friday, 08:00am - 17:00pm and every Saturday 07:00am - 16:00pm.
42 hours 30 minutes a week
Start date
Monday 28 April 2025
Duration
1 year 6 months
Positions available
1
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you’ll do at work
Day to day tasks will vary but will include:
* Breaking down carcasses of beef, lamb, pig and venison
* Sausage making
* Understanding food safety and hygiene practices, and using this to clean the working environment
* Interaction and selling to customers
* Window dressing
Where you’ll work
40 HIGH STREET
LINDFIELD
HAYWARDS HEATH
RH16 2HL
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
PLUMPTON COLLEGE
Your training course
Butcher (level 2)
Equal to GCSE
Course contents
* Comply with regulations and legislation relevant to their role and business.
* Maintains and sharpens knives and cutting equipment.
* Manual handling of carcases or primals through the manufacturing or butchery process.
* Adhere to the organisational policies and standard operating procedures.
* Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
* Support colleagues in delivering the daily workplace requirements.
* Use technology and applications to support production, sales, and customer service.
* Contribute to continuous improvement activities which focus on improving sustainability within the business.
* Communicate with customers and stakeholders to meet their requirements.
* Process and dispose of waste material.
* Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
* Serve customers in line with brand standards.
* Advise customers on the use by dates, storage, preparation, and cooking of meat products.
* Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
* Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
* Provide provenance and heritage product information.
* Set up and close meat counter displays.
* Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
* Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
* Maximise the saleable yield for the business relating to carcases or primals.
* Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
* Adhere to customer specifications and contracts.
* Contribute to foreign body control and metal detection.
* Meet key performance indicators within meat processing.
* Comply with regulations and legislation relevant to their role and business.
* Maintains and sharpens knives and cutting equipment.
* Manual handling of carcases or primals through the manufacturing or butchery process.
* Adhere to the organisational policies and standard operating procedures.
* Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
* Support colleagues in delivering the daily workplace requirements.
* Use technology and applications to support production, sales, and customer service.
* Contribute to continuous improvement activities which focus on improving sustainability within the business.
* Communicate with customers and stakeholders to meet their requirements.
* Process and dispose of waste material.
* Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
Your training plan
Training will take place in person bi-weekly at Plumpton College, there will be a belnd of in person and online elements.
Requirements
Desirable qualifications
GCSE in:
* English (grade 4)
* Maths (grade 4)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
* Communication skills
* Attention to detail
* Organisation skills
* Customer care skills
* Presentation skills
* Team working
* Initiative
* Physical fitness
* Work Ethic
* Time Keeping
* Interpersonal Skills
Other requirements
Consider transport links as we are in a rural village, but we are close to Haywards Heath train station (20 minute walk).