SNAG A GOOD JOB IN FOOD
THE demand for butchers is more than double the number who are coming into the industry, meaning workers who get the appropriate skills that employers are craving have enormous career opportunities.
Employment department data shows about 13,000 job openings in the trade will occur in the five years to May, 2023.
However, fewer than 1000 apprentices are completing their training each year, with a similar number starting their apprenticeships in 2018.
The department reports a shortage of butchers has existed since 2005, while last year, 56 per cent of job vacancies were not filled.
It is despite interest in the role, with an average of 5.8 applicants for each vacancy.
“Employers sought tradequalified butchers and smallgoods makers, but more than two-thirds of applicants lacked the required qualification,” the department’s 2018 butcher and smallgoods maker occupational skill shortage report states.
“In addition, more than half of the qualified applicants were considered to be unsuitable.
“Most commonly, these applicants demonstrated poor communication or trade skills such as cutting, carcass breakage and preparing displays.
“Surveyed employers valued customer service skills.”
There are 17,900 butchers and smallgoods makers employed this year compared to 16,700 in work five years ago.
SEEK salary data reveals the average advertised fulltime salary for butchers has grown by 15 per cent this decade, from $52,981 in 2011/12 to $61,064 this year.
It is more than bakers earn ($55,918) and on par with the average salary of chefs ($62,083).
Second-year apprentice butcher Edward SelbyFullgrabe is following his father’s footsteps into the trade, but he did his research first to ensure it was right for him.
The 19-year-old had a parttime job at a supermarket deli department while at school, and developed an interest in retailing food.
“I got a liking for the customer service side of things,” he says.
“I managed to get a job as a clean-up boy at a butcher shop and I decided it was what I wanted to do.”
Despite being an apprentice and still learning his craft, he gets many opportunities to gain experience.
“There’s not much I don’t really do, to be honest,” SelbyFullgrabe says.
“I enjoy the breaking down of carcasses side of things, it’s almost like an art form, really, to master.”