Butchery Apprenticeship

MR L T WALKER

STONE (ST15 0HN)

Closes in 29 days (Saturday 4 October 2025 at 11:59pm)

Posted on 4 September 2025

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Summary

Lee Walkers Family Butchers is offering an exciting opportunity for a motivated individual to begin their career in butchery through a Level 2 Butcher Apprenticeship. This hands-on role is perfect for someone who’s eager to learn traditional butchery skills and build a long-term future in the food industry.

Wage

£14,526.20 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Wage to be discussed at interview

Training course
Butcher (level 2)
Hours
Shifts to be discussed at interview stage.

37 hours a week

Start date

Monday 13 October 2025

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

  • Prepping meat and bakery products
  • Serving hot and cold sandwiches
  • Learn how to prepare and cut different types of meat
  • Develop knife skills and knowledge of meat handling
  • Assist with serving customers and providing product information
  • Maintain cleanliness and follow food safety standards
  • Help with stock control, deliveries, and displays
  • Work alongside experienced butchers and receive on-the-job training

Where you'll work

44 ECCLESHALL ROAD
STONE
ST15 0HN

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

  • Reaseheath Training will be the apprenticeship provider for this Level 2 apprenticeship.
  • The employer will give guidance and support throughout
  • Off-the-job training must make up at least 20% of the apprentice’s contracted hours, over the total duration of the apprentice’s planned training period
  • This Standard apprenticeship may include Functional Skills in maths, English & ICT

Requirements

Desirable qualifications

GCSE in:

English, Maths (grade 4 / C and above)

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
  • Customer care skills
  • Team working

About this employer

Lee Walker Family Butchers in Stone has been the home of all your meat needs for over 40 years. As part of the community, we treat you as part of our family, and because of that we offer you only the highest quality of meat for all your culinary needs. When you visit our store, you’re not only met by a wide range of fresh and cooked meats, but a friendly smile and welcome too.

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

After this apprenticeship

Potential within the business for a full time role or progression onto the Level 3 Butcher apprenticeship.

Ask a question

The contact for this apprenticeship is:

REASEHEATH COLLEGE

The reference code for this apprenticeship is VAC1000340484.

Apply now

Closes in 29 days (Saturday 4 October 2025 at 11:59pm)

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