Butchery Apprenticeship
TONYONEIL LTD
Liverpool, L25 5NH
Closes on Friday 17 January
Posted on 18 September 2024
Contents
Summary
Fantastic opportunity to learn the art of butchery and gain a recognised qualification. We are a busy traditional shop, working as part of a close team.
- Annual wage
- £13,312 a year
- Training course
- Butcher (level 2)
- Hours
-
Days and hours to be confirmed at interview stage.
40 hours a week
- Possible start date
-
Sunday 23 February
- 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
- Serve customers on busy counter
- Cleaning to safety hygiene standards
- Production of sausages and burgers, pies
- Making kebabs
- Maintaining display counters
- Handling of raw meat
- Receiving deliveries
- Weighing produce and labelling
- Cleaning at end of shift, including cleaning of heavy machinery
- Answering telephone
- Helping to put orders together
- General errands, washing dishes, tea making
Where you’ll work
23
Woolton Street
Woolton Village
Liverpool
L25 5NH
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.
- 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
- Achieve a Level 2 butchery apprenticeship, with chance to progress onto Level 3 butchery or full time work
- Achieve a Level 2 Food Safety Award
- Achieve a Level 2 Health and Safety in the Food Supply Chain Award
- Achieve a Level 2 Knife Skills Award
- Reaseheath in Nantwich, Cheshire will be the apprenticeship provider for this Level 2 Apprenticeship
- Delivery from Reaseheath will be 12 weeks in college on block release
- Functional Skills English and Maths if required
Requirements
Desirable qualifications
GCSE or equivalent in:
- English, Maths (grade 4 / C and above)
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
- Customer care skills
- Presentation skills
- Team working
- Punctual
- Outgoing
- Flexible
About this company
Our shop is in Woolton Village, is well renowned for its butchers counter offering a large range of locally sourced meat and produce. We take great pride in our service as well as our quality meats that include chicken, pork, lamb, beef, homemade award winning sausages, fresh, home cooked meats including our famous hams, top quality pies, Scottish black pudding and bacon.
After this apprenticeship
Possibly leading to full time permanent employment and an opportunity to develop your career, by progressing onto a level 3 butchery apprenticeship, where you can further develop your skills and knowledge.
Ask a question
The contact for this apprenticeship is:
REASEHEATH COLLEGE
Janet Drury
nigeldrury@icloud.com
07708653682
The reference code for this apprenticeship is VAC1000277236.
Apply now
Closes on Friday 17 January
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