Dutton’s Butchers

Dutton’s Butchers is a thriving family-run business close to Chester, looking for an apprentice to join our team to progress their career in butchery.

Wage £16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Minimum wage rates (opens in new tab)
Training course Butcher (level 2)
Hours To be confirmed at the interview. 40 hours a week
Start date Monday 7 September 2026
Duration 1 year 6 months
Positions available 1

What you'll do at work

• Cutting & Preparation of meat from primal cuts to sub-primal cuts.
• Topping up shop counters to include prepacked multi-deck, pies, and the dairy section.
• Serving customers.
• Assist in washing and cleaning of equipment and maintaining a high standard of hygiene throughout.
• Assist in the bakery section, preparing and cooking products.
• Assist in preparing products for the counter.
• Vac packing and wrapping of products.
• Manual handling - taking delivery of boxed products, lifting and carrying.
• Handling of sharp tools, operating various equipment, e.g., mincers, slicing machines, weigh scales, tills, card machines.

Where you'll work

4 CHURCH STREET
KELSALL
TARPORLEY
CW6 0QG

Training

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

Training provider
REASEHEATH COLLEGE

Training course
Butcher (level 2)

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.