Apprentice Butcher

Working days and hours will be agreed at interview. Typical hours: Wednesday, 5:30am - 4:00pm. Thursday, 7:30am - 4:00pm. Friday, 7:30am - 5:00pm. Saturday, 7:30am - 1:00pm. Plus, one day per week will be spent at college. 38 hours a week1 year 6 monthsCommunication skills, Attention to detail, Customer care skills, Logical, Team working, Initiative, Physical fitness, Fast-paced, busy working environment, Early starts and weekend work required, Physical role involving lifting and standing for long periods, Based in a rural location with limited public transport, Exposure to all areas of the business, including abattoir operations

Requirements

Essential qualifications

GCSE in:

• English (grade 3/D)
• Maths (grade 3/D)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Communication skills
• Attention to detail
• Customer care skills
• Logical
• Team working
• Initiative
• Physical fitness

Other requirements

• Fast-paced, busy working environment
• Early starts and weekend work required
• Physical role involving lifting and standing for long periods
• Based in a rural location with limited public transport
• Exposure to all areas of the business, including abattoir operations

English (grade 3/D), Maths (grade 3/D), Communication skills, Attention to detail, Customer care skills, Logical, Team working, Initiative, Physical fitness, Fast-paced, busy working environment, Early starts and weekend work required, Physical role involving lifting and standing for long periods, Based in a rural location with limited public transport, Exposure to all areas of the business, including abattoir operations

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Full-time position available for the right candidate, with opportunities to progress within the business and develop skills across multiple areas, including butchery, production, and bakery, with the potential to progress onto further qualifications at level 3.