Butchery Apprentice

Dunbia Treburley are offering exciting opportunities to join their team as a Butchery Apprentice. This is a fantastic opportunity to receive professional training in essential butchery skills in various areas of the Butchery department, in conjunction with learning skills through attendance at Duchy College.

Wage

£24,784.50 a year

The hourly wage will be £12.71, however, if good progress is made apprentices will be eligible to increase their hourly rate through a weekly bonus upon assessment.

Training Course

Butcher (level 2)

Hours

• Under 18 - 07:00 to 14:15.
• Over 18 - 05:45 - 14:15.
• 37 hours 30 minutes a week

Start Date

Thursday 1 October 2026

Duration

1 year 6 months

Positions Available

10

What you'll do at work

Working as part of a team receiving professional training in essential butchery skills in various areas of the butchery department, in conjunction with learning skills through attendance at workshops with Duchy College (part of The Cornwall College Group) and learning on the job under the supervision of the Butchery Manager.

The training will provide you with the following skills development and learning:

• Professional butcher knife skills
• Carrying out boning, both moving line and block
• Carrying out trimming of various cuts of meats
• How to maintain various food standards
• How to work within and maintain Health and Safety standards
• How to manage stock control and associated paperwork
• How to correctly store meat products
• Assisting the Butchery Manager as required, in order to ensure the smooth running of the department
• How to effectively as part of a team

Functional Skills will be developed as needed in Maths and English to ensure accuracy of reading instructions and weights and measures.

Where you'll work

Dunbia Treburley
Treburley
Launceston
Cornwall
PL15 9PU

Training provider

CORNWALL COLLEGE

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.