Butcher apprentice

Closes in 18 days (Wednesday 30 September 2026 at 11:59pm)

Great Cornish Good Store 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.

£16,640 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Employee Profit Share is available to employees over 18 years of age once they meet the length of service criteria.

Training course Butcher (level
2)

You will be working on a rota basis. Shift times will vary between 07:30 - 16:00, 08:30 - 17:00 and 08:30 - 16:30.
40 hours a week

Thursday 1 October 2026

1 year 3 months

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

You will be working for a medium‑sized employee‑owned Cornish Food Retailer as part of our Butchery Team. We are extremely proud of our butchery counter; we take care to source only the best local produce. We have a strong reputation for high quality and exceptional customer service. In the store, we also have a kitchen that produces food from scratch for the in‑store café and deli counter, which also uses ingredients supplied by the butchery counter.

• Assist in preparing and presenting fresh meat to the highest standards
• Learn traditional and modern butchery techniques under expert guidance following a daily prep list and assisting the team
• Provide excellent customer service, ensuring every customer feels valued and informed
• Maintain a clean, safe, and hygienic working environment in line with food safety standards
• Support the team with stock rotation, merchandising, cleaning, waste management and daily operational tasks

TREGURRA PARK
NEWQUAY ROAD
TRURO
CORNWALL
TR1 1RH

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.
• 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…