Butchery Apprentice

Closes in 19 days (Sunday 28 June 2026 at 11:59pm)

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.

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:
Level 2 Butcher.

Hours:

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

Duration: 1 year 6 months.

Most of your apprenticeship is spent working. You’ll learn on the job by gaining hands‑on experience.

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
• Working 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.

Dunbia Treburley, Treburley, Launceston, Cornwall, PL15 9PU

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

• Comply with regulations and legislation relevant to their role and business.
• Maintain and sharpen knives and cutting equipment.
• Manual handling of carcasses 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.
• Use 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 carcasses 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.

You will be working towards a Level 2 Butchery Apprenticeship standard.

You will be required to attend Duchy College Stoke Climsland on a weekly basis as part of the apprenticeship training.

You will receive support from an assessor and an Apprenticeship Advisor.

GCSE in:

• Maths (grade
  3)

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

• Initiative

All PPE (workwear such as boots, hats, chainmail) and equipment (such as knives) will be provided by the Company. We are a remote site, but very close to Duchy College.

Transport is essential. You may use your own vehicle, share with others, or any other mode of travel.

Unfortunately, due to the starting hours, bus services are not compatible with our working hours.

Closes in 19 days (Sunday 28 June 2026 at 11:59pm)