Summary Sargents Butchers are on the hunt for a determined, reliable, and passionate Apprentice to become part of the team. Willingness to learn whole carcase butchery, sausage making and value-added products is essential. Enthusiasm is a must to help the business grow. 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 Tuesday, 8.00am - 5.00pm, Wednesday, 8.00am - 1.00pm, Thursday, 8.00am - 5.00pm, Friday, 8.00am -5.00pm, Saturday, 8.00am - 4.00pm. 40 hours a week Start date Thursday 24 July 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 Meat Preparation - Whole carcase butchery Make Products - Sausages, burgers, kebabs etc Serve Customers - Offer advice, weigh and sell Cleaning - Wash tools, surfaces and equipment Learn on the Job - Knife skills, food safety and customer service Where you'll work 6 MERRIEMEADE PARADE BEAULIEU ROAD DIBDEN PURLIEU SOUTHAMPTON SO45 4PY Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED Your 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. Your training plan Butcher Level 2 Apprenticeship Standard Requirements Desirable qualifications GCSE in: English (grade C/4) Maths (grade C/4) Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know. Skills Customer care skills Team working Determined Punctual Polite Hard Working Other requirements The vacancy requires manual handling and working with meat. About this company Sargents Butchers is a small, local butchers serving the Waterside and New Forest. Made up of a small team of dedicated people, who provide high quality meat and deli products. https://www.sargentsbutchers.com/ (opens in new tab) After this apprenticeship You could progress to become a supervisor/shop manager within the meat industry, as well as the opportunity to complete your level 3 apprenticeship Ask a question The contact for this apprenticeship is: MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED The reference code for this apprenticeship is VAC1000327558.