Apprentice Process Butcher

About the Role

We are looking for enthusiastic, reliable individuals to join our team as Apprentice Process Butchers. You'll receive full training while working towards the nationally recognised Level 2 Process Butcher qualification, providing you with the practical skills, knowledge, and industry experience needed for a rewarding career.

Wage

• £26,734.50 a year
• £13.71 per hour

Salary & Benefits

• Full training provided
• Level 2 Process Butcher Apprenticeship
• Nationally recognised qualification
• Support from experienced mentors
• Modern working environment
• PPE provided
• Excellent long-term career opportunities
• Optional overtime opportunities, subject to business requirements

Hours

• Applicants aged 16-17
  • Monday to Friday
  • 7:30am - 4:00pm
• Applicants aged 18+
  • Monday to Friday
  • 7:15am - 5:45pm
  • One scheduled day off each week
  • Some Saturdays may form part of your working week during peak times.
• 37 hours 30 minutes a week

Start date

• Monday 7 September 2026

Duration

• 1 year 6 months

Positions available

• 5

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

• Learn professional knife skills safely and confidently
• Prepare and process meat to customer specifications
• Work within a modern food production environment
• Follow food safety, hygiene, and quality procedures
• Maintain high standards of cleanliness and housekeeping
• Handle products carefully and efficiently
• Understand traceability and animal welfare requirements
• Work safely and follow Health & Safety procedures
• Support your team to achieve daily production targets
• Complete your apprenticeship training and develop new skills
• Full training will be provided from your first day

Where you'll work

• Forest Vale Industrial Estate
• Forest Vale Road Cinderford
• Gloucestershire
• GL14 2PH

Training

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

Training provider

• MELIORATE INSTITUTE EDUCATION AND TRAINING LTD

Training course

• Butcher (level 2)

What you'll learn

• 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.