Join Laveracks at Pocklington as an Apprentice Retail Butcher

Learn a skilled trade with an established East Yorkshire family business. You will gain hands-on experience preparing, cutting, and presenting quality meat products, serving customers, and producing added-value products while completing a Level 2 Butcher apprenticeship.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

• Learn how to safely use knives, machinery, tools, and butchery equipment
• Prepare, trim, portion, and present meat products to Laveracks’ standards
• Produce burgers, kebabs, marinated products, and other added-value lines
• Support the preparation and maintenance of attractive counter displays
• Serve customers professionally, provide product advice, and take customer orders
• Learn about different meat cuts, cooking methods, seasonality, and local produce
• Follow strict food safety, hygiene, traceability, allergen, and health and safety procedures
• Receive and store stock correctly, rotate products, and minimize waste
• Keep work areas, equipment, and storage areas clean, safe, and well organized
• Work as part of a busy, friendly retail team and support the wider shop when required

Where you'll work

48-50 Market Place
Pocklington
York
YO42 2AH

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

Training provider

BISHOP BURTON 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 carcasses or primals through the manufacturing or butchery process.
• Adhere to the organizational 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.
• Maximize the saleable yield for the business relating to carcasses 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 carcasses or primals through the manufacturing or butchery process.
• Adhere to the organizational 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.