Apprentice Butcher

About the Role

As an Apprentice at Thompsons Food Service Ltd you will be given training in all relevant Butchery skills. You will complete the process with qualifications such as: Level 2 Health & Safety, Knife Skills, First Aid Competency, and Level 2 Food Safety Awards.

Wage:

Competitive wage offered, £8.50 per hour.

Training Course:

Butcher (level 2)

Hours:

9am - 5pm every weekday. Hours can be adjusted to suit you. The site is open to staff from 4am until 11pm, 6 days a week. Weekend shifts are available. 40 hours a week.

Start Date:

Sunday 18 October 2026

Duration:

1 year 6 months

Positions Available:

1

What You'll Do at Work

• Learning knife skills – we are an operating Butchers;
• You will be cutting meat
• Full carcass breakdown – separate cuts quickly and efficiently
• Meat cutting to specification – We offer a variety of products that need to be prepared to customer requirements
• Counter display – we are open for retail sale; a stocked, tidy display is maintained
• Maintaining food hygiene – we are FSA approved; our hygiene standards are high and strictly controlled

Where You'll Work

South Denes Road
Great Yarmouth
NR30 3PR

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.