Apprentice Butcher
ROGMAN BUTCHERS LTD
HOVE (BN3 1FD)
Closes in 11 days (Friday 10 October 2025 at 11:59pm)
Posted on 29 September 2025
Contents
Summary
We are looking for an apprentice to join Rogman Butchers, a trusted family-run business serving Brighton & Hove for over 45 years. This is a great opportunity to learn traditional butchery skills while supplying quality meat to both catering clients and the public. A hands-on role with real community impact.
- Wage
-
£14,133.60 to £22,857.12, depending on your age
National Minimum Wage
- Training course
- Butcher (level 2)
- Hours
-
6 days per week including one weekend day. Monday to Saturday: 06:00am - 12:00pm.
36 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
The apprentice's duties will vary day to day but will include:
- Handling produce and preparing it for sale
- Learning new skills at shop and college
- Interacting with customers and serving
- Cleaning the prep areas
Where you'll work
72 FARM ROAD
HOVE
BN3 1FD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
PLUMPTON 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
Butcher Level 2.
The training structure is biweekly where the apprentice will attend Plumpton College once every two weeks and learn in their butchery unit.
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Physical fitness
About this employer
Rogman Butchers Ltd is a second-generation, family-run butchery based in Hove, East Sussex. The business has been supplying high-quality fresh meat to the Brighton and Hove area for over 45 years. Known for its commitment to both retail and catering customers, Rogman Butchers specialises in the retail sale of meat and meat products through its shop and delivery service. The company prides itself on traditional butchery skills, hand-carved cuts, and a strong connection to the local community. With a focus on quality, sustainability and customer satisfaction.
After this apprenticeship
The opportunity for a full-time postion at the butcher.
Ask a question
The contact for this apprenticeship is:
PLUMPTON COLLEGE
The reference code for this apprenticeship is VAC1000343719.
Apply now
Closes in 11 days (Friday 10 October 2025 at 11:59pm)
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