Butcher Apprentice
Grover Butchers
SOUTHAMPTON (SO32 1AA)
Closes in 5 days (Friday 8 May 2026 at 11:59pm)
Posted on 29 April 2026
Contents
Summary
An excellent opportunity to learn the Butchery in a High Class Butchers who pride themselves on quality meats and handmade sausages, burgers, pies and ready meals. The successful candidate will be mentored by butchers with joint experience culminating of over 55 years.
If you have a passion for butchery we would like to hear from you.
- Wage
-
£16,224 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Butcher (level 2)
- Hours
-
Tuesday to Friday 8.00am to 5.00pm.
Saturday 8.00am to 4.00pm
(1 hour lunch break).
39 hours a week
- Start date
-
Monday 18 May 2026
- Duration
-
2 years
- 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 typical tasks that the apprentice will do on a normal working day will include:
- Breaking down whole animal carcasses (beef, pork, lamb, poultry) into primal and retail cuts using various butchering techniques.
- Trimming, deboning, and portioning meat into steaks, chops, joints and roasts according to customer specifications or established standards.
- Sausage, burger and pie making and preparation of ready meals.
- Hygiene & Safety: Maintaining a scrupulously clean work area, sanitising tools (knives, saws, grinders), and adhering to food safety regulations to prevent cross-contamination.
- Must have the capability to stand for long shifts, perform repetitive tasks and lift heavy items.
Where you'll work
HIGH STREET
BISHOPS WALTHAM
SOUTHAMPTON
SO32 1AA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SPARSHOLT 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
The training which supports the apprenticeship will be delivered both at the place of work and on day release at the industry standard butchery facilities at Sparsholt College Hampshire, Westley Lane, Sparsholt,Winchester, Hampshire SO21 2NF.
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
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Number skills
- Team working
- Initiative
- Physical fitness
- Hard working ethic
- Enthusiasm
Other requirements
- Must have the capability to stand for long shifts, perform repetitive tasks and lift heavy items.
- Must be capable of working as part of a team and be customer focused.
About this employer
Established in 2004, Andrew has over 40 years butchery experience. Luke our Manager has over 15 years’ experience with us having completed his apprenticeship with at the shop. We offer quality meats and handmade sausages, burgers, Pies and ready meals.
After this apprenticeship
A permanent job will be available for the right candidate.
Ask a question
The contact for this apprenticeship is:
SPARSHOLT COLLEGE
Mark Greco
mark.greco@sparsholtservices.ac.uk
01962797375
The reference code for this apprenticeship is VAC2000029127.
Apply now
Closes in 5 days (Friday 8 May 2026 at 11:59pm)