Butchery Apprenticeship

James Kittow - Butcher & Grazier

PAR (PL24 2RL)

Closes in 23 days (Sunday 6 September 2026 at 11:59pm)

Posted on 14 August 2026

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Summary

James Kittow - Butcher & Grazier are offering an exciting opportunity for 2 Level 2 Butcher Apprentices to join their team. This is a fantastic opportunity to gain insight into the food industry and learn and develop your knowledge and skills.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Training course
Butcher (level 2)
Hours
Monday to Friday, 6.00am to 3.00pm.

30 hours a week

Start date

Monday 5 October 2026

Duration

1 year 6 months

Positions available

2

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

Duties to include but are not limited to:

  • Prepare and cut meat to customer and business specifications using safe butchery techniques.
  • Assist with the preparation, packing, labelling, and display of meat products.
  • Maintain high standards of food hygiene, cleanliness, and health and safety in the workplace.
  • Use and care for butchery tools, knives, machinery, and equipment safely.
  • Monitor stock levels, rotate stock, and help minimise waste.
  • Serve customers professionally, offering product knowledge and excellent customer service.
  • Receive, check, and store deliveries in line with food safety procedures.
  • Work as part of the team to complete daily production and shop tasks.
  • Follow company procedures and legal requirements for food safety, quality, and traceability.
  • Where required helping on the farm and other outside tasks including ground care, maintenance and moving livestock.

Where you'll work

KILHALLON FARM
KILHALLON
PAR
PL24 2RL

Training

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

Training provider

CORNWALL 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

You will be working towards a Level 2 Apprenticeship Standard in Butchery.

This apprenticeship consists of a mixture of off-the-job training and on-the-job mentoring and development within the workplace.

You will be expected to attend Duchy College Stoke Climsland on a weekly basis, with additional attendance if functional skills are required.

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
  • IT skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Number skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience
  • Physical fitness

Other requirements

Please consider how you will get to and from the workplace and college.

Place of work is within close walking distance from bus stops and Par train station (15 mins).

About this employer

With over 130 years of rich heritage, I am proud to have been born into a long line of master butchers and to continue our family tradition of providing finest foods to restaurants, retailers and families who appreciate meats of the highest quality.

 

All our meat, without exception, is either lovingly reared on our family farm, or carefully sourced from one of our trusted local suppliers. We seek out superior traditional and rare breeds, and only exceptional meat receives the James Kittow seal of approval.

Established in 1880, we have our own farm where we graze our pedigree herd of Red Rubies. As well as a full range of beef, pork and lamb cuts, we also make award-winning sausages and a tasty range of traditional pies, quiches and desserts, all hand-crafted in the Kilhallon Pantry.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

You may wish to progress onto a higher level apprenticeship. For the right candidate there might be an opportunity to continue into full time employment.

Ask a question

The contact for this apprenticeship is:

CORNWALL COLLEGE

The reference code for this apprenticeship is VAC2000048208.

Apply now

Closes in 23 days (Sunday 6 September 2026 at 11:59pm)