Junior Butcher Apprenticeship

M & B Meats Limited

Brighton (BN1 4JB)

Closes in 26 days (Tuesday 31 March 2026 at 11:59pm)

Posted on 5 March 2026

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Summary

We are a team of five who, thanks to our award-winning customer service, deliver exceptional satisfaction to our locals. We offer advice, guidance and expert Butchery skills. Our good quality, honest value meat products are prepared year round where we serve customers & commercial businesses.

Wage

£18,844.80 to £30,476.16, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course
Butcher (level 2)
Hours
Monday - Saturday, 6am - 5pm (Sundays and one other allocated day off during the week).

48 hours a week

Start date

Monday 6 April 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

Day to day tasks will vary, but will include: 

  • Cutting/Breaking down various cuts of meat to display in the shop and for our commercial customers
  • Advising and serving our loyal customers at to what the best cut of meat is to meet their need
  • Joining in the team camaraderie by sharing of ideas and streamlining the operation

Where you'll work

24 London Road
Brighton
BN1 4JB

Training

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

Training provider

PLUMPTON 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

Training will take place at Plumpton College and be delivered bi-weekly during term time

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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

Skills

Communication skills

About this employer

At M&B Meats we pride ourselves on selecting and supplying only the finest cuts of meat sourced from farms across Sussex, Kent and further afield, at fair prices.

Our experienced butchers are passionate about their craft and always happy to offer advice on the perfect cut for your cooking needs. From traditional favourites to specialty cuts, we have something for everyone!

Company benefits

There is a weekly meat allowance. 

After this apprenticeship

  • To progress into Butchery, through education and become a Senior Butcher, even Butcher Shop Manager

Ask a question

The contact for this apprenticeship is:

PLUMPTON COLLEGE

The reference code for this apprenticeship is VAC2000019040.

Apply now

Closes in 26 days (Tuesday 31 March 2026 at 11:59pm)