Apprentice Butcher

J A Mounfield & Son Ltd

SELBY (YO8 6LS)

Closes in 17 days (Saturday 30 May 2026 at 11:59pm)

Posted on 11 May 2026

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Summary

An exciting opportunity to join a well-established family butchers with an on-site abattoir. Gain hands-on experience across the full process, from preparation to finished product, while developing specialist butchery skills in a busy and supportive team environment.

Wage

£15,808 to £25,114.96, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Pay will be discussed at interview and will be dependent on the candidate’s age and any relevant experience. The company also offers regular pay reviews based on performance and development throughout the apprenticeship.

Training course
Butcher (level 2)
Hours
Working days and hours will be agreed at interview. Saturdays are essential as part of the 5-day week. Typical hours: Wed 5:30am–4:00pm, Thurs 7:30am–4:00pm, Fri 7:30am–5:00pm, Sat 7:30am–1:00pm. Plus one day per week will be spent at college.

38 hours a week

Start date

Monday 29 June 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

  • Assist within the butchery and abattoir as part of a team
  • Support preparation and production of high-quality meat products
  • Learn cutting, trimming, and portioning techniques
  • Maintain high standards of hygiene and food safety
  • Support cleaning procedures and preparation of work areas
  • Engage with customers and support product sales where required
  • Weigh and prepare ingredients accurately
  • Work across different areas of the business, gaining varied experience

Where you'll work

WHITE HOUSE
2 STAITHE STREET
BUBWITH
SELBY
YO8 6LS

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 attend college one day per week as part of their off-the-job training
  • This day will be dedicated to developing the knowledge, skills and behaviours required for the apprenticeship standard through a combination of classroom-based learning, practical activities, and tutor-led sessions
  • The remaining four days will be spent in the workplace, where the apprentice will apply their learning and gain practical experience relevant to their role

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
  • Attention to detail
  • Customer care skills
  • Logical
  • Team working
  • Initiative
  • Physical fitness

Other requirements

  • Fast-paced, busy working environment
  • Early starts and weekend work required
  • Physical role involving lifting and standing for long periods
  • Based in a rural location with limited public transport
  • Exposure to all areas of the business, including abattoir operations

About this employer

J A Mounfield & Son is a fifth-generation family business established in 1890. Known for high-quality, locally sourced meat and award-winning products, they offer a unique environment with an on-site abattoir and a strong focus on craftsmanship and standards.

Working with J A Mounfield & Son offers a unique opportunity to learn the full butchery process within a traditional, family-run business. With an on-site abattoir and multiple areas of the operation, you’ll gain valuable, hands-on experience that you won’t find in a standard retail setting. We invest in our people, support development, and provide clear opportunities for progression.

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

After this apprenticeship

  • Full-time position available for the right candidate, with opportunities to progress within the business and develop skills across multiple areas, including butchery, production, and bakery, with the potential to progress onto further qualifications at Level 3

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 VAC2000029640.

Apply now

Closes in 17 days (Saturday 30 May 2026 at 11:59pm)