Lamb Butcher - Immediate Start, Growth Path, Weekly Pay

UNAVAILABLE; Cwmann; On-site; GBP 17,000 - 22,000; Full time

Benefits offered by this job

Immediate Start

Weekly Pay

Permanent Full-Time Position

Free Tea & Coffee

PPE Provided

Long-Service Award

Refer-a-Friend Scheme

Progression Routes

EAP

Job summary

Dunbia in Llanybydder, Wales, is seeking a reliable butcher to join our Lamb division. You will apply your lamb butchery skills to bone out and trim primals, ensuring high yield while meeting production targets in a regulated food environment.

We value teamwork, attention to SOPs, cleanliness, and safety. The role involves breaking carcasses, deboning shoulders, legs, and loins, adhering to GMP and company standards. Level 2/3 butchery certificate is preferred but not essential.

Qualifications

• Proven experience and skill in lamb butchery techniques is essential.
• Level 2 or 3 Certificate in Butchery is preferred but not required.
• Follows instructions and works with care and consistency.
• Upholds our strong values and supports a positive team culture.
• Team player with good communication skills.
• Reliable and hardworking.

Responsibilities

• Bone out products to the highest standard to maximise yield while meeting production targets.
• Break carcasses down from whole to primals, deboning and trimming shoulders, legs and loins.
• Adhere to departmental SOPs and good manufacturing practices.
• Keep your work area clean and organized, following our clean as you go policy.
• Promote and maintain Health, Safety and Hygiene standards.

Skills

Lamb butchery

Team player

Education

Butchery certificate (L2/L3)

Job description

Dunbia in Llanybydder, Wales, is seeking a reliable butcher to join our Lamb division. You will apply your lamb butchery skills to bone out and trim primals, ensuring high yield while meeting production targets in a regulated food environment.

We value teamwork, attention to SOPs, cleanliness, and safety. The role involves breaking carcasses, deboning shoulders, legs, and loins, adhering to GMP and company standards. Level 2/3 butchery certificate is preferred but not essential.