Level 2 Butcher Apprentice

Kepak are offering an exciting opportunity to join their team as a Level 2 Butcher Apprentice. This is a fantastic opportunity to gain insight into the food industry and learn and develop your knowledge and skills.

Wage

£22,568 a year
Minimum wage rates (opens in new tab)

Training Course

Butcher (level 2)

Hours

• 4-days at site with 1-day a week at Duchy College Stoke Climsland.
• Working hours will be 7.00am - 3.00pm. Working days to be confirmed.
• 40 hours a week

Start Date

Thursday 1 October 2026

Duration

1 year 6 months

Positions Available

6

What you'll do at work

• Knife Sharpening - Learning correct methods on how to sharpen a knife
• Trimming bones - Trimming meat off of bones
• Trimming trim to correct VLs (Visual Lean) - Learning about VLs and the importance of producing trim to customer specs
• Trimming Primals (large pieces of meat) - Learn to trim Primals to spec with a trainer at all times
• Food Quality Safety, Health & Safety - Learn all aspects of Food Safety and Health and Safety within the meat processing industry

Where you'll work

Unit 9
Cooksland Industrial Estate
Bodmin
PL31 2QB

Training provider

CORNWALL 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 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.