Butchery Apprenticeship
ASTLEY & STRATTON LTD
CHESTER (CH3 6PT)
Closes in 2 days (Friday 31 July 2026 at 11:59pm)
Posted on 24 July 2026
Contents
Summary
Astley & Stratton offer the finest locally sourced meats from British farms. With a passion for quality, we take great pride in providing our customers with the very best in premium meat products. Looking for an apprentice butcher to work within our team based in Farndon.
- Wage
-
£15,392 to £24,454.04, depending on your age
National Minimum Wage
- Training course
- Butcher (level 2)
- Hours
-
Monday - College day
Tuesday, Wednesday & Friday 9.00am - 5.00pm and Saturday 9.00am - 3.00pm.
37 hours a week
- Start date
-
Monday 14 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
- Serving Customers
- Cutting and Preparing Meat
- Cleaning
- Making Pies
- Stocktaking
- Taking deliveries
- Food Safety admin eg Temperature sheets
Where you'll work
HIGH STREET
FARNDON
CHESTER
CH3 6PT
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
- Customer care skills
- Team working
- Good Hygiene
About this employer
Astley & Stratton offer the finest locally sourced meats from British farms. With a passion for quality, we take great pride in providing our customers with the very best in premium meat products.
Our Story
Our butchery ethos is to work to gluten free recipes wherever possible. You will find the majority of products, be them traditional or new exciting flavours, will not contain gluten. Working closely with a local greengrocer enables Astley & Stratton to provide the freshest fruit and vegetables throughout the changing seasons. Visiting the markets on a daily basis allows only the best produce to be selected thus ensuring the highest quality. Providing only the highest quality cheese combined with loyalty to local Artisan cheese producers will enable a selection of fantastic British cheeses to be offered. Working with the expertise of well-established cheese mongers will ensure that the best cheeses are available at their peak.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Full time position
Ask a question
The contact for this apprenticeship is:
REASEHEATH COLLEGE
The reference code for this apprenticeship is VAC2000041359.
Apply now
Closes in 2 days (Friday 31 July 2026 at 11:59pm)