Apprentice Butcher

Summary

We are looking for a trainee butcher, this is an excellent opportunity to enter a skilled trade which you will be able to use your skills worldwide once you have completed the apprenticeship.

Annual wage: £13,312 a year
Minimum wage rates (opens in new tab)
Training course: Butcher (level 2)
Hours: Tuesday - Saturday, 10.00am - 5.30pm. 1 day a week in college.
40 hours a week
Possible start date: Saturday 23 November
Duration: 1 Year 6 Months
Positions available: 1

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

Making sausages
Knife Sharpening
Preparing and making burgers
Preparing oven ready meals
Preparing meat
Stock rotation
Cleaning duties
HACCP Procedures
Weighing & packing

Where you’ll work

576 Warrington Road, Rainhill, Prescot, L35 4LZ

Rainhill,

Prescot

L35 4LZ

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

REASEHEATH COLLEGE

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.