Summary
A fantastic opportunity to join a family run butchery business who pride themselves on Quality, Consistency and No Compromise. We supply some of the top restaurants in the country from Michelin Stars through to local cafes. Learn from experts in the butchery field who have become Master Craftsmen and will share their wealth of knowledge.
Annual wage
£13,312 to £23,795.20 a year
Training course
Butcher (level 2)
Hours
Monday to Friday, ideally 5am – 2pm finish (could be flexible with start time due to transport)
40 hours a week
Possible start date
Monday 10 February
Duration
1 year 6 months
Positions available
2
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
As an apprentice you will be joining the busy daily routine of the butchery. There will be a diverse range of roles. This will involve playing an active role in different parts of the factory including:
* Sausage and burger manufacturing
* Steak portioning
* Game preparation
* Boning out of carcasses- beef, pork and lamb
* Curing and slicing bacon
* Dicing and mincing trim etc.
Where you’ll work
WATEREDGE
KIRKBY MALZEARD
RIPON
HG4 3RJ
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
LUMINATE EDUCATION GROUP
Your training course
Butcher (level 2)
Equal to GCSE
Course contents
* Comply with regulations and legislation relevant to their role and business.
* Able to maintain, sharpen, and use knives and cutting equipment to undertake a range of primary and secondary butchery skills.
* Manual handling of carcasses and primal 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.
* 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.
* 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.
* Able to maintain, sharpen, and use knives and cutting equipment to undertake a range of primary and secondary butchery skills.
* Manual handling of carcasses and primal 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.
Your training plan
* Training will take place one day a week at Printworks Campus of Leeds City College
* The qualification at the end of training will be the Level 2 Butchery certificate
Requirements
Essential 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
* Customer care skills
* Team working
* Initiative
* Physical fitness
* Can do attitude
* Adapts well to new situations
* Practical thinker
Other requirements
•Please apply for the role as soon as possible, we are interviewing suitable candidates as and when we receive applications. Therefore, the role may close before the advertised closing date. •Company Pension after 3 months •Staff Discount on Meat •28 days holiday allowance including some Bank Holidays •No Weekend Work