Apprentice Butcher

E. V. Slack Family Butchers

DONCASTER (DN11 9AS)

Closes in 29 days (Friday 14 August 2026 at 11:59pm)

Posted on 15 July 2026

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Summary

Join E V Slack Butchers as a Level 2 Butcher Apprentice. Gain hands-on experience in meat preparation, cutting, customer service, food safety and product presentation while working alongside experienced butchers. Earn while you learn and build a long-term career in the industry.

Wage

£16,640 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

£8.00 per hour, Increasing with experience gained

Training course
Butcher (level 2)
Hours
Working Week: Tuesday to Friday, 7:30am–4:00pm, and Saturday 8:00am–2:00pm. 40-hour week. Exact hours will be confirmed by the employer. One day per week will be spent at Bishop Burton College.

40 hours a week

Start date

Monday 14 September 2026

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

The apprentice will learn how to prepare meat products, serve customers, make sausages and burgers, help with counter displays, follow food safety procedures, clean down equipment and work as part of the shop team.

Where you'll work

E V SLACK & SONS
CARR LANE
WADWORTH
DONCASTER
DN11 9AS

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

BISHOP BURTON COLLEGE

Training course

Butcher (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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.

Training schedule

The apprentice will typically spend four days per week in the workplace, gaining practical skills and experience, and one day per week at Bishop Burton College completing their off-the-job training. College attendance will support the knowledge, skills and behaviours required to achieve the Level 2 Butcher apprenticeship standard.

Requirements

Essential qualifications

GCSE in:

  • English (grade 3/D)
  • Maths (grade 3/D)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Customer care skills
  • Presentation skills
  • Logical
  • Team working
  • Initiative
  • Physical fitness

Other requirements

This is a practical, hands-on role involving standing for long periods, manual handling, working in chilled environments and handling raw meat. You will use a range of butchery equipment, including knives, mincers, sausage fillers, burger presses and wrapping equipment. PPE, including aprons, gloves and chain mail where required, will be provided. Early starts and cleaning duties form part of the role.

About this employer

Join an award-winning, fifth-generation family business where you'll learn from experienced Master Butchers in a genuine 'farm to fork' environment. E V Slack & Sons has over 100 years of butchery heritage, operating its own farm, on-site abattoir, traditional butcher's shop and coffee shop, making it an excellent place to begin a long-term career in the industry.

Company benefits

Staff discount, uniform provided, pension, training.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Upon successful completion of the apprenticeship, there may be the opportunity to progress into a permanent full-time role and/or continue your development by undertaking the Level 3 Butcher apprenticeship, subject to performance and business needs.

Ask a question

The contact for this apprenticeship is:

BISHOP BURTON COLLEGE

Jade Bishop

apprenticeshipenquiries@bishopburton.ac.uk

01964553056

The reference code for this apprenticeship is VAC2000043030.

Apply now

Closes in 29 days (Friday 14 August 2026 at 11:59pm)