industrial butcher

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Work setting

• Meat processing and / or packing plant / establishment

Tasks

• Slaughter livestock and remove viscera and other inedible parts from carcasses
• Slaughter cattle, calves, and sheep as prescribed by religious laws
• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
• Remove feathers and singe and wash poultry to prepare for further processing or packaging
• Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
• Remove bones from meat

Security and safety

• Criminal record check

Transportation / travel information

• Public transportation is not available

Work conditions and physical capabilities

• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Up to 13.5 kg (30 lbs)

Personal suitability

• Team player

Experience

• 7 months to less than 1 year
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week