Butcher Apprentice

Summary

If you think you have what it takes to join our next generation of retail leaders, we’re offering a fresh start and a proper job right here in our stores. We are looking for a Butchery Apprentice to join our store as part of our Proper Jobs: Fresh Start Programme whilst completing a level 2 Butcher Apprenticeship Standard.

Wage

£24,949 a year

Full benefits on Inspiro website advert when you press apply

Training course

Butcher (level 2)

Hours

Fully flexible 5 days out of 7. Start times from 6.00am and finish times up to 8.00pm.

37 hours 45 minutes a week

Start date

Monday 14 December 2026

Duration

1 year

Positions available

1

Work

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

What you'll do at work

You’ll start by spending 13 weeks working as a Morrisons Customer Assistant, before progressing to a 12-month apprenticeship in Butchery. If you successfully complete your apprenticeship and assessments, you could then progress to our Sir Ken Morrison Leadership School. This is a six-month programme, which can kickstart your journey into retail management.

Butchery plays a huge role in the history of Morrisons. It’s not just a Proper Job - it’s one of the oldest crafts in the world.

After 13 weeks, you’ll progress to a a Butchery Apprentice, and through the apprenticeship we’ll help you learn about knife skills so you’re able to prepare meat primals through cutting, mincing, and dicing. You'll also learn about the different animal species we work with, and the techniques you need to produce and process meat products.

You will be providing a friendly and helpful service to all our customers, whilst you develop through your apprenticeship programme.

Where you'll work

Chalk Farm Road
London
NW1 8EH

Training

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

Training provider

INSPIRO LEARNING LIMITED

Training course

Butcher (level 2)

What you'll learn

• 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.

Training schedule

• Complete a level 2 Butcher apprenticeship standard
• Have regular one to one sessions with a dedicated trainer either remotely or through visits to your workplace
• Learn and train for a specific job
• Get hands-on experience in a job
• Study for 6 hours of your working hours
• Complete assessments during and at the end of your apprenticeship

Requirements

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

Skills

• Communication skills
• Customer care skills