Summary Are you passionate about food and interested in developing a rewarding career in butchery? We are looking for an enthusiastic Apprentice Butcher to join our friendly team! Wage Competitive Competitive wage offered Check minimum wage rates (opens in new tab) Under 18: £8 per hour rising to £10 per hour after the first year. 18 to 20: £8 per hour rising to £10 per hour after the first year. 21 - 22: £12.50 per hour to increase after a year 23: £12.50 per hour to increase after a year Training course Butcher (level 2) Hours Tuesday - Friday 09:30am to 5:30pm with 1 hour unpaid lunch and Saturday 07:30am to 4:30pm with 1 hour unpaid lunch. 36 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 Why Join Us? Learn valuable skills in a supportive environment Gain a Level 2 Butchery Qualification whilst being paid Opportunities for career progression Staff socials and Christmas party Staff discounts on quality meat and products Pension scheme Additional days' holiday for your birthday What You'll Do: Learn the art of meat preparation, sausage making and butchery skills Assist with daily tasks in the shop, including customer service Gain hands-on experience with different cuts of meat and food safety standards Support the team in maintaining a clean and organised workspace Work towards a Level 2 Qualification and keep up-to-date with coursework Where you'll work THE SQUARE WICKHAM FAREHAM PO17 5JG 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 This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship. 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 Communication skills Organisation skills Customer care skills Team working Eager to learn Enthusiastic Reliable Hard Working Passion for Food Other requirements Heavy lifting is involved, and working in cold environments at times. About this company We are a local independent artisan butchers shop offering top-quality, ethically sourced meat from local producers. https://www.meonvalleybutchers.co.uk/ (opens in new tab) Company benefits Staff socials and Christmas party. Staff discounts on quality meat and products. Pension scheme. Additional days' holiday for your birthday. After this apprenticeship Level 3 qualification and management training. Ask a question The contact for this apprenticeship is: MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED The reference code for this apprenticeship is VAC1000327670.