Apprentice Butcher

Summary

An exciting opportunity has become available for a Butcher Apprentice to start at Cobbs Farm Shop, Hungerford. We are passionate about butchery, and would love to find new people who are willing, hard working and passionate about this age old tradition.

Annual wage

£16,640 a year

Minimum wage rates (opens in new tab)

Pay: £16,640.00 - £23,816.00 dependant on age and experience

Training course

Butcher (level 2)

Hours

You will be required to work 40 hrs per week, this will include some weekend working. Shifts to be agreed

40 hours a week

Possible start date

Monday 28 October

Duration

1 Year 9 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

Established in 2007, our group of 4 now operates multiple farm shops & butchers’ counters offering only the best meat that is out there. Our company turnover is now at over 10million.

We source our meat from as many local farmers as possible. From Grass-fed beef, Free range Pork and chickens, to our very own dry aging, we do butchers like all butchers should.

Butchering from whole carcass, to making sausages, we do everything the traditional way.

We are excited to have someone new join our team and for us to guide them fully through a new and exciting career path.

We are passionate about butchery, and would love to find new people who are willing, hard working and passionate about this age old tradition.

You will be trained in all aspects of Traditional Butchery, to include:

Primal and secondary butchery skills
Prepare added value products
Prepare the counter for display
Sausage making
Use of machinery such as a mincer and sausage filling machine
Taught how to keep our counters, fridges and back of house clean and tidy

However, one of the most important aspects of this job role is customer service. We have a fantastic customer base, who trust our butchers, and like our friendly atmosphere, so confidence in talking to people is crucial when applying.

When you first start, you will be trained in all aspects of Health & Safety and Food Hygiene.

Where you’ll work

BATH ROAD

HUNGERFORD

RG17 0SP

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

SPARSHOLT 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.