Apprentice Factory Operative
Dunbia Meats/Dawn Meats
Bridlington (YO15 3QY)
Closes in 15 days (Wednesday 3 June 2026 at 11:59pm)
Posted on 18 May 2026
Contents
Summary
Work as part of a butchery team to meet daily production targets while maintaining high standards of quality, hygiene and safety. Duties include preparing meat products, working in a fast-paced environment, and keeping work areas clean while developing key butchery skills.
- Wage
-
£16,224 to £25,775.88, depending on your age
National Minimum Wage
Minimum wage rates (opens in new tab)
Pay to be discussed at interview. Increases based on upskilling and time served, with bonus schemes and incentives available.
- Training course
- Butcher (level 2)
- Hours
-
Working week and shift patterns will be confirmed at interview, in line with business needs.
39 hours a week
- Start date
-
Tuesday 30 June 2026
- Duration
-
1 year 6 months
- Positions available
-
6
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
- Work with the management and supervisors to achieve the department daily targets
- Ensure customer specifications are achieved ensuring quality and standards are applied at all times
- Work in a face paced environment
- Work to a clean as you go policy, ensure your work area is kept clean at all times
- Promote and maintain Health, Safety and Hygiene standards in accordance with company rules and regulations
The above is not an exhaustive list of the duties and responsibilities of these positions but aims to give a general overview of the positions.
Where you'll work
Carnaby Industrial Estate, Lancaster Road
Carnaby
Bridlington
YO15 3QY
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 work towards the Level 2 Butcher standard through on-the-job training and off-the-job learning, typically one day per week or block release. Training includes knife skills, food safety and product knowledge, leading to End Point Assessment.
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
- Organisation skills
- Problem solving skills
- Initiative
- Patience
- Physical fitness
- Positive Attitude
- Work to Deadlines
- Reliable
Other requirements
This is a physically demanding role in a fast-paced production environment. Work may involve standing for long periods, working in chilled conditions, repetitive tasks and meeting strict quality, hygiene and safety standards. Shift work may apply. A strong work ethic, resilience and commitment to learning are essential.
About this employer
At Dunbia Carnaby, you’ll be part of a close-knit, hardworking site within a leading UK food business. We invest in our people through structured training, apprenticeships and clear progression routes. You’ll gain hands-on skills, work with experienced colleagues and build a long-term career in a supportive, safety-focused environment where quality and teamwork matter.
After this apprenticeship
On successful completion of the apprenticeship, learners will be considered for a full-time role, subject to performance and business needs. Pay increases may be applied in line with skills development and competency. Ongoing upskilling is encouraged, with opportunities to progress onto advanced programmes, discussed at interview and through regular PDRs.
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 VAC2000026760.
Apply now
Closes in 15 days (Wednesday 3 June 2026 at 11:59pm)