Trainee Butcher TLNT1_NI in Ballymena

Trainee Butcher TLNT1_NI in Ballymena

Ballymena Trainee 26280 - 32120 Β£ / year (est.) No working from home possible
Cranswick

At a Glance

  • Tasks: Master essential butchery skills and work in a fast-paced production environment.
  • Company: Join Cranswick, a leader in the food industry with a commitment to quality.
  • Benefits: Gain hands-on experience and develop your career in a supportive team.
  • Other info: Exciting opportunities for growth in a dynamic and rewarding environment.
  • Why this job: Kickstart your career in butchery with a structured training programme.
  • Qualifications: No prior experience needed, just a passion for learning and teamwork.

The predicted salary is between 26280 - 32120 Β£ per year.

Learn your craft at Cranswick. We are seeking motivated individuals to join our team as Trainee Butchers. Through a structured 12-week onboarding programme, you will gain the essential technical skills required for butchery in a production environment, including safe knife handling, carcass breakdown, trimming and quality control.

Key responsibilities:

  • Learning core butchery techniques including boning and trimming
  • Operating within a fast-paced production line environment to meet efficiency and yield targets
  • Adhering to food hygiene, HACCP and Health

Trainee Butcher TLNT1_NI in Ballymena employer: Cranswick

Cranswick is an exceptional employer, offering a dynamic work environment in Cullybackey where you can thrive as an Electrical Maintenance Engineer. With a strong focus on employee growth and development, the company provides opportunities for continuous learning and skill enhancement, all while ensuring a supportive and collaborative culture. Enjoy competitive pay, a structured work schedule, and the chance to contribute to a leading Agri-Manufacturing business that values innovation and efficiency.

Cranswick

Contact Details:

Cranswick Recruitment Team

We think you need these skills to ace Trainee Butcher TLNT1_NI in Ballymena

Safe Knife Handling
Carcass Breakdown
Trimming
Quality Control
Butchery Techniques
Boning
Food Hygiene