Overview
- Work Term : Permanent
- Work Language : French
- Hours : 40 hours per week
- Education : No degree, certificate or diploma
- Experience : 2 years to less than 3 years
Work site environment
OdoursCold / refrigeratedWork setting
Meat processing and / or packing plant / establishmentTasks
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packagingRemove feathers and singe and wash poultry to prepare for further processing or packagingCut meat and poultry into specific cuts for institutional, commercial or other wholesale useRemove bones from meatEquipment and machinery experience
KnivesPower cutting toolsSawsSecurity and safety
Criminal record checkTransportation / travel information
Public transportation is availableWork conditions and physical capabilities
Repetitive tasksHandling heavy loadsPhysically demandingHand-eye co-ordinationStanding for extended periodsWeight handling
Up to 13.5 kg (30 lbs)Screening questions
Are you authorized to work in Canada?Do you have experience working in this field?Do you live near the job location?Employment terms
EveningMorningDayWeekendHealth benefits
Dental planDisability benefitsHealth care planFinancial benefits
BonusLife insuranceNight shift premiumLong term benefits
Long-term care insuranceOther Benefits
Deferred Profit Sharing Plan (DPSP)Free parking availablePaid time off (volunteering or personal days)Wellness program#J-18808-Ljbffr