Butcher Apprentice

BINNS OF SALTAIRE LTD

SHIPLEY (BD18 4RU)

Closes in 28 days (Friday 20 March 2026 at 11:59pm)

Posted on 19 February 2026

Print

Contents

Summary

This is a full time post, working 5 days per week. You need to be enthusiastic, well presented and hard working. You will work alongside our butchers, carrying out varied duties such as whole carcass butchery from hook to fork; learn knife skills; sausage and burger making and ready made meals. 

Wage

£15,704 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)

Training course
Butcher (level 2)
Hours
Most days 8am until 5pm including Saturdays. You will train each Tuesday at Print Works Campus and typically have Thursday and Sunday off.

40 hours a week

Start date

Monday 30 March 2026

Duration

1 year 9 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 over the counter
  • Wrapping and marinading value-added products
  • Assisting with sausage production
  • Dicing meats for a variety of products
  • Cleaning and ensuring a safe work environment

Where you'll work

42 BINGLEY ROAD
SHIPLEY
BD18 4RU

Training

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

Training provider

LUMINATE EDUCATION GROUP

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

You will attend Leeds City College (Print Works Campus) each Tuesday to train towards a L2 Butchery qualification

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
  • Customer care skills
  • Problem solving skills
  • Number skills
  • Team working
  • Initiative

About this employer

Binns of Saltaire is a locally sourced, family run, modern day butchery shop. The local Saltaire Butcher shop, is in the heart of Saltaire high street.

After this apprenticeship

  • You will be offered a full-time permanent contract upon completion of the apprenticeship, with the option to undertake the Level 3 Advanced Butcher apprenticeship as a progression

Ask a question

The contact for this apprenticeship is:

LUMINATE EDUCATION GROUP

The reference code for this apprenticeship is VAC2000016807.

Apply now

Closes in 28 days (Friday 20 March 2026 at 11:59pm)