Apprentice Butcher

Summary

Sargents Butchers are on the hunt for a determined, reliable, and passionate Apprentice to become part of the team. Willingness to learn whole carcase butchery, sausage making and value-added products is essential. Enthusiasm is a must to help the business grow.

Wage

£15,704 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)

Training course

Butcher (level 2)

Hours

Tuesday, 8.00am - 5.00pm, Wednesday, 8.00am - 1.00pm, Thursday, 8.00am - 5.00pm, Friday, 8.00am -5.00pm, Saturday, 8.00am - 4.00pm.

40 hours a week

Start date

Thursday 24 July 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

Meat Preparation - Whole carcase butchery
Make Products - Sausages, burgers, kebabs etc
Serve Customers - Offer advice, weigh and sell
Cleaning - Wash tools, surfaces and equipment
Learn on the Job - Knife skills, food safety and customer service

Where you'll work

6 MERRIEMEADE PARADE
BEAULIEU ROAD
DIBDEN PURLIEU
SOUTHAMPTON
SO45 4PY

Training

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

College or training organisation

MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED

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

Butcher Level 2 Apprenticeship Standard

Requirements

Desirable qualifications

GCSE in:

English (grade C/4)
Maths (grade C/4)

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

Customer care skills
Team working
Determined
Punctual
Polite
Hard Working

Other requirements

The vacancy requires manual handling and working with meat.

About this company

Sargents Butchers is a small, local butchers serving the Waterside and New Forest. Made up of a small team of dedicated people, who provide high quality meat and deli products.

https://www.sargentsbutchers.com/ (opens in new tab)

After this apprenticeship

You could progress to become a supervisor/shop manager within the meat industry, as well as the opportunity to complete your level 3 apprenticeship

Ask a question

The contact for this apprenticeship is: