L2 Butchery Apprenticeship

WESTGATE FROZEN FOODS LTD

GALGATE (LA2 0PR)

Closes in 21 days (Friday 29 August 2025 at 11:59pm)

Posted on 8 August 2025

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Summary

Opportunity to learn skills to prepare, cut, and package meat from whole carcasses. Butcher to a high standard in accordance with customer specifications. Responsible for maintaining a clean work environment, while also learning about food safety and regulations.

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.

37 hours a week

Start date

Monday 8 September 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

  • Butchery of fresh meat carcasses
  • Production of sausages, kebab and other
  • Packing and Labelling of meat
  • Cutting meat to customer specifications
  • Cleaning and maintaining good food hygiene practices
  • Other responsibilities as needed for the business needs

Where you'll work

UNIT 39A
GALGATE MILL
CHAPEL LANE
GALGATE
LA2 0PR

Training

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

Training provider

REASEHEATH 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

  • Reaseheath Training will be the apprenticeship provider for this level 2 apprenticeship
  • The employer will give guidance and support throughout
  • Off-the-job training must make up at least 20% of the apprentice’s contracted hours, over the total duration of the apprentice’s planned training period
  • This Standard apprenticeship may include Functional Skills in maths, English & ICT

Requirements

Desirable qualifications

GCSE in:

English, Maths (grade 4 / C and above)

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
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Logical
  • Team working

About this employer

Westgate is a family owned and run business established in 1983. We source Local High quality meat and supply all meat cuts and meat products including our award winning sausage & burgers. We deliver to private residences, pubs, restaurants and schools.

After this apprenticeship

  • Become a qualified butcher 
  • Progress onto Level 3 Butchery

Ask a question

The contact for this apprenticeship is:

REASEHEATH COLLEGE

The reference code for this apprenticeship is VAC1000336190.

Apply now

Closes in 21 days (Friday 29 August 2025 at 11:59pm)

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