Butchery Apprenticeship
MR LEE PARROTT
SANDBACH (CW11 1DH)
Closes in 30 days (Saturday 25 July 2026 at 11:59pm)
Posted on 25 June 2026
Contents
Summary
We are seeking a motivated and reliable Butcher Apprentice to join our team and learn the skills of professional meat preparation and retail butchery. This role provides hands-on training in meat cutting, product preparation, food safety, customer service, and inventory management under the guidance of experienced butchers.
- Wage
-
£15,392 to £24,454.04, depending on your age
National Minimum Wage
- Training course
- Butcher (level 2)
- Hours
-
Monday - College day,
Wednesday, 8.00am - 4.00pm,
Thursday, 8.00am - 4.30pm,
Friday, 8.00am - 4.30pm,
Saturday, 8.00am - 4.00pm.
37 hours a week
- Start date
-
Tuesday 1 September 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
- Customer service
- Preparing and cleaning the work surfaces
- Meat cutting and proportioning
- Meat processing (sausage making, burger pressing etc.)
- Safely operating machinery (Mincer, slicer etc.)
- Food safety and hygiene compliance, recording
- Recording and maintaining accurate logs
- Receiving and inspecting deliveries
Where you'll work
35 MIDDLEWICH ROAD
SANDBACH
CW11 1DH
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
Requirements
Desirable qualifications
GCSE in:
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
- Team working
About this employer
Lee Parrott Quality Butchers,Retail and Wholesale Butcher. Are seeking a motivated and reliable Butcher Apprentice to join our team and learn the skills of professional meat preparation and retail butchery. This role provides hands-on training in meat cutting, product preparation, food safety, customer service, and inventory management under the guidance of experienced butchers.
https://www.leeparrottqualitybutchers.com (opens in new tab)
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- The apprentice will gain skills which will enable them to run the shop without supervision of the Butchery Manager and they could go on to owner/run their own shop in the future
Ask a question
The contact for this apprenticeship is:
REASEHEATH COLLEGE
The reference code for this apprenticeship is VAC2000039278.
Apply now
Closes in 30 days (Saturday 25 July 2026 at 11:59pm)