Butchery Apprenticeship

Summary

We are after a confident, happy, helpful member of the team, who is hardworking and able to work using their own initiative. Customer facing, being able to speak face to face. We need someone to be flexible, and in general to have a passion for their job.

Wage

£14,526.20 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Wages to be discussed at interview stage.

Training course

Butcher (level 2)

Hours

Shifts to be discussed at interview stage

37 hours a week

Start date

Sunday 31 August 2025

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

Maintaining cleanliness and safety, ensuring all
Equipment is properly maintained
Creating meat products such as sausages and burgers
Weighing, packaging and pricing meat products
Sales and customer service
Cutting and preparing meat products (sellable products Such as steaks, chops, and Joints).

Where you'll work

BROOK HOUSE FARM
WILMSLOW ROAD
MOTTRAM ST ANDREW
MACCLESFIELD
SK10 4QY

Training

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

College or training organisation

REASEHEATH COLLEGE

Your 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.

Your training plan

The butchery apprenticeship training will take place 1 day a week at Reaseheath College
This will be 12 to 18 months depending on previous experience
At the end of this apprenticeship, you will achieve an intermediate apprenticeship in Level 2 butchery and Apprentices must achieve Level 2 Food Safety Award, Level 2 Health & Safety in the Food Supply Chain Award, and Level 2 Knife Skills Award prior to taking the end-point assessment
Apprentices without functional skills level 1 or equivalent English and mathematics will need to achieve this level and take the test for level 2 English and mathematics prior to taking the end-point assessment
Progression after achieving the Level 2 Apprenticeship candidates can progress through to a Level 3 advanced apprenticeship in butchery

Requirements

Desirable qualifications

GCSE 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
IT skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Logical
Team working

About this company

Brookhouse Farm Shop is a family-run business offering fresh, locally sourced produce, meats, baked goods, and artisan products. We’re passionate about quality, sustainability, and supporting local suppliers. Apprentices joining our team will gain hands-on experience in a friendly, rural setting – learning about retail, customer service, and food handling while being part of a close-knit, community-focused team.

https://brookhousefarmshop.co.uk (opens in new tab)

After this apprenticeship

We would like the successful applicant to become a full time trained butcher within our Brook House family

Ask a question

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